Double Chocolate Cookie Crust

1. Preheat oven to 350°F and grease a 9-inch tart pan with a removable bottom.
2. Add the chocolate cookies to a food processor and blend until the cookies form crumbs. Next, add the brown sugar and pulse until just combined. Pour the melted butter in last then pulse until evenly combined. The consistency should feel like wet sand.
3. Pour the crumb mixture into your greased tart pan and spread roughly into an even layer. Using a 1-cup measuring cup to press the crust into shape. Start in the center of the tart pan by pushing the measuring cup to flatten the crust. Work your way to the edges of the tart pan and try to make the edge an even thickness the whole way around (it will be very thick).
4. Bake the crust for 5-7 minutes, then remove and let cool slightly while making the filling. Increase the oven temperature to 375°F.

Chocolate Tahini Pecan Pie Filling

1. In a microwave-safe bowl, add the butter and chocolate chips. Microwave in 20 second intervals, stirring in between, until the butter is melted. Continue to stir the mixture until the chocolate is completely melted. Be careful not to overheat the chocolate. Set aside.
2. In a medium mixing bowl, whisk together brown sugar, granulated sugar, salt and eggs. Add tahini, vanilla and milk and whisk to combine. Sprinkle flour over the filling and whisk until smooth.
3. Pour the melted chocolate and butter mixture into the bowl and gently stir using a spatula to combine.
4. Place half of the pecans at the bottom of the chocolate pie crust, then carefully pour the filling over the pecans, just shy of the top of the crust. Place the remaining pecans on top to fill in any empty spaces. It doesn’t need to be perfect!
5. Bake the pie for 30 minutes or when the top is nicely browned and crisp. Allow the pie to cool for 10 minutes, then remove the base of the tart pan. Do this by placing the tart pan on top of an upside down jar or glass to push the bottom of the pan upwards. Let the pie cool completely at room temperature before serving. Enjoy!