4 tablespoons butter, softened
2 tablespoons white sugar
1 tablespoon lemon juice
1 1/2 tablespoons milk
1 egg
1/3 cup all-purpose flour
1 (8 ounce) can frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb crust
In a large bowl, sift together butter, sugar, lemon juice, milk, egg, flour, and bread. Beat for 1 minute. Transfer mixture to pastry bag or pastry bag fitted with handle and pipe/stretch mixture until no streaks remain. Roll pastry into 1 inch squares. Wrap each square in waxed paper. Place seam-side down in lightly greased 9 inch pie pan. Cover and refrigerate for at least 1 hour. Refrigerate all but 2 inches of pastry for 5 minutes. Top with remaining whipped topping. Chill in refrigerator overnight.
Before serving, prepare brown butter to marinate crust. Place remaining 4 tablespoons butter in bottom of electric skillet and continue cooking as directed on package. Stir constantly to prevent sticking. Immediately place empty pastry rounds in order in bottom of greased 9 inch pastry shell. Sprinkle with remaining brown butter. Remove edges of pastry roll from crust. Top with remaining chocolate cookie crust. Chill in refrigerator overnight for at least 2 hours. Garnish with remaining whipped topping. Refrigerate remaining brown butter in refrigerator for at least 4 hours.