This recipe goes with Mascarpone Pie
Southern Living JUNE 2008
Stir together all ingredients; firmly press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and cool crust 1 hour or until completely cool before filling.
Note: For testing purposes, we used Pepperidge Farm Chocolate Chessmen Cookies for chocolate-flavored butter cookies.
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