Lara Ferroni
Prep Time
20 Mins
Freeze Time
4 Hours
Chill Time
6 Hours
Total Time
10 Hours 20 Mins
Yield
Serves 12

You can make this crust in advance. Cover and keep frozen for up to 2 weeks.

How to Make It

Step 1

Make crust: Line bottom of an 8 1/2-inch springform pan with parchment. Combine crust ingredients plus 1 Tbsp. water in a food processor; process until fine crumbs form. Press dough into prepared pan, pressing up along sides. Freeze until set, at least 4 hours.

Step 2

Make filling: Combine filling ingredients in a food processor or blender; process until completely smooth. Pour into prepared piecrust. Refrigerate, uncovered, for at least 6 hours to firm up. Refrigerate any leftovers in a covered container for up to 4 days.

Chocolate-Covered Katie

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