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 crust for custards, puddings, or ice cream pies!
Equipment
- Digital Food Scale
- Food Processor
- 9-Inch Pie Pan
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.
- In a food processor, add half the graham crackers and the butter.
- Next, add the cane sugar and Dutch cocoa on top of the butter.
- 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!
- 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.
Video
Notes
Baker's Tips
- Be sure your butter is soft! If it's not soft, it will be challenging to food processor this as you'll have chunks that won't mix in.
- Use Dutch process cocoa powder for the best flavor.
- You can use this for a traditional 9-inch pie, or even for pie bars if you want to use a 8x8 or 9x9-inch square pan too! You can even make pie jars, like I did at my bakery.
- Make up to 3 days in advance, just store on the countertop until ready to use.
Nutrition
Calories: 1943kcalCarbohydrates: 224gProtein: 19gFat: 115gSaturated Fat: 63gPolyunsaturated Fat: 4gMonounsaturated Fat: 32gTrans Fat: 4gCholesterol: 243mgSodium: 2076mgPotassium: 709mgFiber: 15gSugar: 104gVitamin A: 2824IUCalcium: 216mgIron: 11mg
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