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For Altavia Yule I bought gluten free chocolate cookies and crushed those for the crust but I wasn't really impressed They really do need a bitter sweet cookie for the crust.
-=-Elena Jardiniz
Makes 2 8" pies.
2 pie crusts: store bought or made from the "Famous" semi-sweet wafer cookies.
(1 pkg of cookies to about 3/4 stick of butter will make both crusts.)
Replacement cookie recipe
Filling:
16 oz cream cheese
1 cup sugar
4 eggs
1/2 tsp. vanilla
4 oz unsweetened chocolate
Topping:
16 oz sour cream
1.5 cup powdered sugar (not sifted)
1 tsp. vanilla
Preheat oven to 350 degrees F.
Filling:
Cream the cream cheese and sugar together thoroughly.
Add eggs and vanilla to the mix and beat until smooth.
Melt the chocolate, add to cream cheese mixture, and beat until smooth.
Spoon into pie crusts, bake for 35-40 minutes (this supposes the pans are glass; about 10 minutes longer if metal pans are used).
Cool for 1 hour.
Filling:
Beat topping ingredients together until smooth.
Spoon onto pies.
Bake at 350 degrees F. for 10 minutes.
Cool.
Refrigerate overnight.
1 cup sugar
1/2 cup unsalted butter
3/4 tsp salt
1/2 tsp baking powder
1 large egg
1 tsp vanilla extract
1 1/2 cup unbleached regular flour
1/2 cup unsweetened cocoa powder
Preheat oven to 350 degrees
Dough:
Beat together: sugar, butter, salt baking powder.
Beat in egg and vanilla, then flour and cocoa.
Chill for 1/2 hour.
Cookies:
Use cocoa instead of flour to powder the rolling board and rolling pin.
Roll to 1/8” thick.
Cut 2 ˝” dia cookies (biscuit cutters work).
Bake for 10 minutes but watch carefully, if you smell chocolate before 10 minutes are up, remove.
Cool completely.
Copyright by Debbie & Tim Coyle (page) & Elena Jardiniz (recipe)