I’m one of those people who always bought pie crusts at the store. Why spend all that time on the crust, I thought, when pies were all about the filling? The pie is called a peach pie, after all—not a graham cracker crust pie, with peach.
That was until I tasted (and tested) a few chocolate pie crusts. The crust alone becomes reason enough to eat the pie and blends seamlessly with the innards, making a cohesive treat you can serve at Thanksgiving (or you know, tonight.) Without further ado, the easiest chocolate crust recipe you will ever encounter.
Chocolate Pie Crust
- 2 cups chocolate wafers or 2 cups chocolate graham crackers
- 1/4 cup sugar
- 3/4 stick of butter (6 tablespoons)
Melt the butter in the microwave
Place the chocolate wafers/graham crackers into a plastic bag. Close bag and crush with a spoon until you have tiny granular particles (about the size of a pea).
Combine the melted butter with the sugar and granulated chocolate particles.
Press ingredients into 9-inch buttered pie pan, making sure to cover all sides.
Bake for 10 minutes at 325°F.