How to Make Chocolate Graham Cracker Crust from Scratch

Learn how to make Chocolate Graham Cracker Crust from scratch with this easy recipe! Use this Chocolate Graham Cracker Crust for cream pies, pudding pies, or mousse pies.

If you’re looking for more chocolate pie recipes, be sure to check out some of my other favorites like Chocolate Peanut Butter Tart With Chocolate Graham Cracker Crust, Cherry Chocolate Chip Pie, or Dark Chocolate Sweet Cream Pie.

A Quick Look At The Recipe

• Recipe Name: How to Make Chocolate Graham Cracker Crust from Scratch
• Ready In: 15 minutes
• Makes: 9-inch pie crust
• Main Ingredients: salted butter, cane sugar, Dutch cocoa, graham crackers
• Flavor Profile: chocolate graham cracker
• Dietary Info: eggless, gluten free swap available
• Difficulty: Easy!
• Why You’ll Love It: chocolate graham cracker pie crust from my bakery!

Why You'll Love This Organic Graham Cracker Crust

• Homemade: This Chocolate Graham Cracker Crust is a homemade version of one you could buy at the store. Making a homemade graham cracker crust allows you to enjoy this delicious organic pie crust but without any of the preservatives or artificial ingredients in the store bought variety. If you're looking for traditional graham cracker crust, try my recipe The Best Homemade Graham Cracker Crust that we served at my bake shop for over a decade.
• Easy: This Chocolate Graham Cracker Crust is so easy to make! With only 4 ingredients, this easy pie crust comes together quickly so you can use it any recipe you like! Create a simple pudding by and fill this with my Chocolate Protein Pudding With Bone Broth!
• Use in Other Recipes: You can use this Chocolate Graham Cracker Crust in any organic pie recipe that calls for a graham cracker crust. You can also create your own recipes with this crust by filling this with your favorite custard, pudding, or ice cream! For an ice cream pie, try adding my Raspberry Chocolate Chip Ice Cream to this crust!

Allergy Friendly Substitutions

• Gluten Free: Use your favorite gluten free graham crackers. But, be sure to weigh them so you have the right amount!
• Vegan: Replace the butter with your favorite vegan butter, I recommend Miyoko's.
• Lower Sugar: Use coconut sugar in place of cane sugar. This will still result in a tasty homemade pie crust, but coconut sugar has a low GI.

Baker's Tips for Chocolate Graham Cracker Crust From Scratch

• Make sure your butter is soft! This is crucial for making the best chocolate graham cracker pie crust from scratch. I like to leave butter out on the counter overnight to soften naturally as it’s the best method.
• I use salted butter in this recipe, but if you only have unsalted butter, then just add 1/4 teaspoon of salt to the recipe.
• You do not have to sift the cocoa when making this recipe. Usually, I always say to have cocoa sifted, as it can clump easily. But, with this recipe, since you are blending everything up in the food processor, there is no need to sift it beforehand as it will be blended up in the food processor.
• Save your butter wrapper and use that to grease your pie pan.
• My top tip for making graham cracker crust is to shake your food processor. You may think it’s funny, but I’m serious! This helps break up the graham crackers and get the blades to hit them all! (Watch the video below).
• You can make this pie crust up to 3 days in advance of when you would like to use it for a recipe. Just store it at room temperature in a cool dry place.
• This recipe makes 1 crust for a 9 to 11-inch pie pan. If you want to make 2 at a time, you can just double the recipe.
• Use it in place of traditional graham cracker crust to give any pie some chocolatey goodness. Try using it in my American Flag Cream Pie with Graham Cracker Crust for a chocolate twist!

How to Make Chocolate Graham Cracker Crust From Scratch

1. Preheat the oven to 350°F. In a food processor, add half the graham crackers and the butter.

2. Next, add the cane sugar and Dutch cocoa on top of the butter.

3. Last, add the remaining half of graham crackers. This helps coat the butter ensuring it doesn't stick to the sides of the food processor and comes together quick!

4. Pulse, and then mix until you have a uniform mixture and there are no chunks of graham crackers or butter.

5. Grease a 9-inch pie pan with butter. Transfer the graham cracker mixture to the pie pan, and lightly press it into the sides first. Use the remaining crust and press it down into the bottom of the pan.

6. Bake for 5 minutes or until lightly golden brown. Allow to cool completely before using. Store at room temperature for up to 3 days.

Filling Ideas

• Try my Homemade Vanilla Malt Pudding and add Homemade Organic Whipped Cream on top.
• Fill with ice cream like Salted Caramel No Churn Ice Cream or Cookies and Cream Coffee Ice Cream and top with Organic Magic Shell With Coconut Oil for an ice cream pie.
• This is the pie crust I use for Dark Chocolate Sweet Cream Pie, give it a try!
• Try filling it with Chocolate Protein Pudding With Bone Broth or Eggless Chocolate Peanut Butter Pudding , add a drizzle of Homemade Caramel Sauce with Bone Broth and top it with Homemade Organic Whipped Cream.

Recipe FAQ's

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