Ingredients
-
10
-
1
-
2
-
3
-
-
1/4
-
1
-
1/4
-
1 1/2
-
2
-
-
-
-
-
Directions
Steps
|
1
Done
|
In a Food Processor, Breakdown the Graham Cracker Pieces to Fine, Even Crumbs |
|
2
Done
|
in a Medium Bowl, Combine the Graham Cracker Crumbs, Egg White, Brown Sugar, Butter and Kosher Salt. Mix With a Fork Until Thoroughly and Evenly Combined. |
|
3
Done
|
Evenly Distribute the Crumbs (about 1 1/2 Tbsp Each) Among the Muffin Cups and Press Them Into an Even Layer on the Bottom and Up 2/3 of the Sides of the Liner. |
|
4
Done
|
Bake For 10 to 12 Minutes Until Crust Is Beginning to Brown, Rotating the Pan Halfway Through Baking. |
|
5
Done
|
Meanwhile, Combine the Cream, Sugar and Vanilla. |
|
6
Done
|
With a Metal Whisk or Hand Mixer, Whip the Cream to Medium Peaks or Desired Stiffness. |
|
7
Done
|
Set Aside in Refrigerator 2 to 3 Minutes, or Until Ready to Use. |
|
8
Done
|
Place the Chocolate in a Microwave Safe Bowl and Heat at 50% Power For 1 Minute. Stir the Chocolate and Continue to Heat at 30 Second Intervals Until Melted. |
|
9
Done
|
When Crust Is Completely Cool, Carefully Remove the Paper Liner. |
