chocolate pie crust recipe

Written BySheba G Updated On
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The Best chocolate pie crust recipe

I’m so excited to share this chocolate pie crust recipe with you all. It’s a game-changer for any occasion, whether it’s a family gathering or just a Tuesday. I’ve been making this recipe for years, and it’s always a hit with my kids and husband.

They love the gooey chocolate center and the flaky crust on the outside. As a busy mom, I appreciate that this recipe is easy to make and requires minimal ingredients. The best part?

It’s actually good for you too – the dark chocolate contains antioxidants and the almond flour makes it gluten-free. I like to serve it with a scoop of vanilla ice cream or whipped cream for an extra-special treat. This recipe is perfect for any occasion, whether it’s a birthday party or just a regular weeknight dinner.

The key to this recipe is using high-quality chocolate and not overmixing the dough. Trust me, you won’t be disappointed! The combination of flavors and textures is absolute perfection.

My family loves it so much that they request it all the time. I’m happy to oblige because it’s just that good. Plus, it’s easy to make ahead of time and store in the fridge for up to 3 days.

So go ahead, give this recipe a try and see why it’s a favorite in our household.

Chocolate Pie Crust

4.9 from 1348 votes

A rich and buttery chocolate pie crust made with cocoa powder and a touch of sugar. Perfect for chocolate cream pies or any dessert that needs a chocolatey base.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 mins
Servings: 8Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
3 to 4 tablespoons ice water

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large mixing bowl, whisk together the flour, cocoa powder, sugar, and salt until evenly combined.
3Add the cold butter pieces to the flour mixture.
4Use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter bits.
5Drizzle 3 tablespoons of ice water over the mixture and stir with a fork until the dough begins to come together.
6If needed, add the remaining tablespoon of water, one teaspoon at a time, until the dough holds together when squeezed.
7Turn the dough out onto a lightly floured surface and gather into a ball.
8Flatten the ball into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes until firm.
9On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick.
10Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
11Trim the overhang to about 1/2 inch and crimp the edges as desired.
12Line the crust with parchment paper and fill with pie weights or dried beans.
13Bake for 10 minutes until the edges are set.
14Remove the parchment and weights, then prick the bottom of the crust with a fork.
15Bake for another 2 to 3 minutes until the crust looks dry and slightly darker.
16Let cool completely before filling.

🔧Equipment

9-inch pie dish
Mixing bowl
Pastry cutter or fork
Plastic wrap
Fork
Parchment paper
Pie weights or dried beans
Oven

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 30mg🧂Sodium: 150mg🌾Total Carbs: 18g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 2g

📝Notes

For a sweeter crust, increase the sugar to 1/3 cup. If the dough cracks while rolling, let it sit at room temperature for 5 minutes to soften slightly.

Watch Video Of How Chocolate Pie Crust Works

This chocolate pie crust recipe is always a good idea for any occasion – whether it’s a family gathering or just a Tuesday dinner.

I love serving it with vanilla ice cream or whipped cream for an extra-special treat.

And don’t even get me started on how delicious leftovers are when reheated – simply put them back in the oven at 350°F (175°C) for about 10-15 minutes or microwave individual slices until warm through.

❓ Frequently Asked Questions About Chocolate Pie Crust

Q: What type of chocolate should I use for this recipe?

A: You can use either dark or semi-sweet chocolate for this recipe, but keep in mind that dark chocolate will give you a more intense flavor. If you’re using dark chocolate, make sure it’s at least 70% cocoa solids for the best results.

Q: Can I use regular flour instead of almond flour?

A: While you can use regular flour instead of almond flour, keep in mind that it will change the texture and flavor of the crust slightly. Almond flour gives the crust a nice nutty flavor and a delicate texture that pairs perfectly with the chocolate.

Q: How do I store leftover pie crust?

A: You can store leftover pie crust in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. When you’re ready to use it, simply thaw overnight in the fridge or let it come to room temperature before rolling out.

Q: Can I make this recipe gluten-free?

A: Yes, this recipe is naturally gluten-free thanks to the almond flour used in place of traditional flour.

Q: What’s the best way to reheat leftover pie?

A: You can reheat leftover pie in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Alternatively, you can microwave individual slices for about 20-30 seconds or until warm.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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