How to Make Chocolate Graham Cracker Crust from Scratch
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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, Cherry Chocolate Chip Pie, or my Chocolate Peanut Pretzel Pie.
Table of Contents
Why You'll Love This Recipe
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 crust but without any of the preservatives or artificial ingredients in the store bought variety.
Easy: This Chocolate Graham Cracker Crust is so easy to make! With only 4 ingredients, this easy crust comes together quickly so you can use it any recipe you like!
Use in Other Recipes: You can use this Chocolate Graham Cracker Crust in any 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!
Ingredients
- Graham Crackers: I use organic honey graham crackers for this.
- Butter: I use Organic Valley Salted Butter.
- Sugar: I use organic cane sugar, I used Wholesome in this recipe.
- Cocoa Powder: I use organic Dutch cocoa powder, but you could also use natural cocoa if you prefer.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Food Processor: You'll need a food processor for this recipe.
- Pie Pan: I use a 9-inch pie pan for this crust. But, this recipe would also work for an 8-inch or 9-inch square baking pan if you want to make crust for bars as well.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F.
Step 2
In a food processor, add the graham crackers, butter, cane sugar, and cocoa. Pulse, and then mix until you have a uniform mixture and there are no chunks of graham crackers or butter.
Step 3
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.
Step 4
Bake for 5 minutes or until lightly golden brown. Allow to cool completely before using. Store at room temperature for up to 3 days.
Baker's Tips
- 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!
- 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.
FAQ's
I have a regular Graham Cracker Crust recipe if you are looking for a traditional graham cracker crust. Use that recipe instead.
This Chocolate Graham Cracker Crust is perfect for pudding pies, ice cream pies, or custard pies!
Yes, if you want to make this crust in advance of when you need it, you can do it up to 2 days in advance.
Craving More?
How to Make Chocolate Graham Cracker Crust from Scratch
Ingredients
- 204 grams honey graham crackers (crushed)
- 113 grams salted butter
- 57 grams cane sugar
- 21 grams Dutch cocoa powder
Instructions
- Preheat the oven to 350°F.
- To make the crust: In a food processor, add the graham crackers, butter, cane sugar, and cocoa. Pulse, and then mix until you have a uniform mixture and there are no chunks of graham crackers or butter.
- 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.
- Bake for 5 minutes or until lightly golden brown. Allow to cool completely before using.
- Store at room temperature for up to 3 days.
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