Serves: 5
Total Calories: 301
Preheat oven to 375°. Butter a 9-inch pie plate.
In a medium bowl, mix pie crust mix, pecans, sugar, and cocoa.
In a small bowl, mix water, chocolate extract, and vanilla. Sprinkle over crumb mixture and toss with a fork until uniformly moistened. Press against bottom and sides of pie plate, forming a firm, even crust.
Bake 10 minutes or until crust is set. Cool completely on a wire rack before filling. Can be covered and stored in a cool place up to 24 hours.
Use for chilled pie of your choice.
This Chocolate Crunch Crust recipe is from the 50 Pies Cookbook. Download this Cookbook today.
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