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COOKIES
Level 1
Tiramisu Pie Crust
from Massimo Solotino of Mia Francesca, Chicago
Did your beautiful cookies have an accident? Make a crust. Massimo uses broken cookies as the base for a Tiramisu or pie crust. Massimo favors crème fillings made with any crushed (un-frosted) cookie and not the typical graham cracker crust. He likes to frappé the cookies in a food processor, mixer or blender until it’s the texture of mousse, creating a type of espresso parfait. He adds a teaspoon of unsalted, melted butter while chopping up the cookie for some added richness.
Cookware tip: Instead of a pie pan, he uses an elegant coffee cup as the parfait form, placing it in the freezer for half an hour, or until firm.
