This unique crust is flaky and full of deep cocoa flavor.
Before I tried this crust, the only chocolate pie crust I’d ever had was a cookie crumb crust, with a texture very similar to a graham cracker crust. It was fine, but nothing special; this crust has the chocolate flavor plus the flaky layers of a traditional crust—a fantastic combo! After I tasted it, I couldn’t wait to try making my own.
Pies are serious business in our family, and I learned how to make a typical rolled crust from my grandmother. Flour, salt, shortening (or lard), and ice-cold water come together to make a flaky, crisp crust for family favorites like pecan, cherry, and apple pie. However, some pies, like ice cream pie, chocolate pie, and mousse pies, go well with a chocolate crust. This crust is the perfect option.
Chocolate pie crust is easy to make; you can use your stand mixer or mix it by hand. The rich chocolate flavor is from cocoa powder, and the butter, plus the cold water, gives the baked crust its flaky layers. You can make the crust and bake it right away to freeze or you can make the crust and freeze it unbaked to use for later. Its versatility is part of its charm, and once you taste it, you might never go back to a cookie crumb crust when you want a chocolate crust!
Rolling out a pie crust: the basics
If you haven’t rolled out your own pie crust before, it’s not complicated. First, after taking the dough out of the fridge, let it sit for about five minutes at room temperature. Flour the clean countertop lightly, and flour the rolling pin as well. Place the dough on the floured surface and gently press down with the rolling pin; rotate the dough and repeat. Start rolling out from the middle and keep rolling until the circumference is slightly larger than your pie plate. You will probably need to stop and re-flour your rolling pin a few times to keep it from sticking. Carefully lift the dough circle into your pan, trim the edges, and you’re done!
How do I store leftovers?
A baked, filled chocolate pie crust will keep in the fridge for up to 3-4 days. Of course, it depends on what the filling is. If it’s ice cream, freeze as directed. You can also prepare the chocolate pie crust through step 5, wrap it in plastic wrap, and freeze it for up to 2 months. You can bake directly from frozen or let it thaw a bit and bake as directed.
Serving suggestions
My favorite way to enjoy chocolate pie crust is by fully baking it and filling it with softened ice cream (cookies and cream or chocolate chip are two top choices). Place back in the freezer to firm up a bit and serve. Or, replace the cookie crust with this chocolate crust in Bailey’s Irish Cream Pie. Give Coconut Cream Pie a chocolate twist and use it in place of the traditional pie crust. Finally, don’t forget about the classic chocolate-peanut butter combo! Chocolate pie crust works beautifully as a crust for Peanut Butter Pie as well.
How To Make Chocolate Pie Crust
Ingredients
- 1 cup all-purpose flour
- 4 1/2 tablespoons unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/4 teaspoon kosher salt
- 1/2 cup cold unsalted butter cubed (1 stick)
- 1/2 teaspoon vanilla extract
- 1 large egg at room temperature
- Ice-cold water as needed, optional
Instructions
- In a bowl, whisk together the flour, cocoa powder, powdered sugar, and a pinch of salt.
- Add the cold butter cubes. Use a pastry cutter or your fingers to work the butter into the dry mix until the pieces are about the size of small peas.
- Beat the vanilla and egg lightly in a small bowl. Pour it into the mixture and stir gently until the dough just comes together. Avoid overworking the dough. If the dough is crumbly, add 1 teaspoon of ice-cold water at a time until it comes together.
- Shape the dough into a round disk, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour.
- On a lightly floured surface, roll out the chilled dough until it is about 1/8 inch thick. Transfer the dough to a greased 9-inch pie pan and press it gently into the bottom and up the sides. Prick the base with a fork.
- Preheat your oven to 375°F and bake the crust for 20 minutes, lined with parchment paper and with pie weights. Then remove the weights and bake for an additional 5-10 minutes, depending on whether you want it par-baked or fully baked. Let the crust cool before adding your pie filling.
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