200g finely ground chocolate cookie crumbs
120g unsalted butter, melted
PREPARATION
Preheat the oven to 350°F (175°C).
Crumble the cookies into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour the butter into the crumbs and mix until the butter is fully incorporated and the texture is that of wet sand. Firmly press the crumbs against the sides of a 9-inch (23-cm) pie pan, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill the crust for at least 15 minutes to help prevent it from crumbling when serving.
Bake the crust for 10 minutes, or until fragrant. Remove it and allow it to cool before filling.
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