Chocolate Pie Crust

Try this chocolate pie crust with your next pumpkin or pecan pie! It’s so easy and chocolaty!

I have an idea. Take all of your (okay so maybe not all of them) favorite fall pies and swap out its regular pie crust for chocolate one!

Chocolate Pie Crust

Can’t ya just picture it? Pecan pie with a chocolate pie crust- ding! Pumpkin pie with a chocolate pie crust- DING-DING! Winner-winner let’s have pie for dinner?!

dry ingredients

So basically this is my regular pie crust with a wee bit of cocoa and sugar.

I swear it’s not complicated. It’s pretty much fool-proof. Hey if I can do it, you can do it.

So start by throwing the flour, cocoa, sugar and salt into the bowl of your food processor.

add butter

I probably should have pulsed this first before adding butter, but I was overly eager and excited to make a chocolate crust that I just plowed forward without even thinking. This wasn’t the first of the many times I did this throughout the day.


Either way I pulsed the bejesus out of it until the butter was the size of small peas.


Then with the food processor on, I slowly poured in a few tablespoons of ice-cold water.

wet crumb

I stopped my processor when large wet clumps started to form.

perfect! 3

The consistency should remind you of play dough. Now who sees the heart?

pat into a disc

Pat it into a disc…


…and wrap it up tight in plastic wrap or stick the whole thing in a ziplock bag. Then just pop it into the fridge to chill for 30 minutes.

rest for 10 minutes

Once it’s chilled, unwrap it and let it sit for 8-10 minutes on a clean, lightly floured surface.

roll out

Using a rolling pin, slowly roll out the dough until it is about a quarter of an inch thick… I think. I should really invest in a ruler. But honestly it doesn’t have to be perfect.

check the size

I set the tart or pie plate on the dough to check that it will fit.


Then I roll up the dough onto my rolling pin.


And carefully drape it over the pan.


With your fingers press the dough so it forms to the pan.

roll across the top

Then gently roll the rolling pin over top so the tart pan literally will trim the dough itself.

If you’re making a pie, you can simply trim off any excess leaving an inch overhang, fold the dough under and with your fingers, crimp the edge.

Now this is only part one of a two-part recipe. It’s getting late and I still need a little extra time to finish editing and writing that post… but I promise you will get that recipe tomorrow or Friday.

Now in other news… I may or may not have baked up the extra dough-trimmings and snacked on them… I’ll never tell.


Enjoy! And if you give this Chocolate Pie Crust recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

ready to bake

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 1 (9-inch) crust

Chocolate Pie Crust

Chocolate Pie Crust
Easy homemade chocolate pie crust!
Prep Time 35 minutes
Total Time 35 minutes


  • 1-1/8 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons sugar (granulated or powdered)
  • 1/2 teaspoon kosher salt
  • 1 stick ice-cold unsalted butter, cut into pieces
  • 2-3 tablespoons cold water


Combine the flour, cocoa, sugar, salt and butter into a food processor and pulse until it's crumbly. Next add one tablespoon of the water (no ice) at a time (about 2-3 total tablespoons depending), pulsing after each addition until it forms in to large clumps and resembles coarse wet sand.

Form into a round disc and wrap into plastic wrap or place into a quart-size re-sealable bag. Refrigerate for 30 minutes to let it rest.

Roll out dough evenly. Carefully roll the dough around your rolling pin and carefully lay it over either a 9 inch pie plate or a round tart pan.

If making a pie, trim the edges and leave an inch overhang. Fold the inch overhang underneath to form a rim and crimp with fingertips.

*If you don't have a food processor, simply add the dry ingredients into a bowl. Cut in the butter with a pastry blender and slowly add in the cold water, mixing with a spatula until incorporated.


For some fun try adding in a 1/4 teaspoon of vanilla, cinnamon and a pinch of cayenne for a Mexican hot chocolate pie crust Can you even imagine?

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46 Responses to “Chocolate Pie Crust”

  1. #
    HS — November 20, 2013 at 8:33 am

    Whoa. Totally need to try this!!!

    I just wanted to submit a nice tip I learned over the weekend re: rolling pie dough. Do it between two pieces of wax paper! No need for messy flour! As someone who loves quiche, this is a life changer 🙂

  2. #
    Sheila — November 20, 2013 at 8:35 am

    so what should I fill this yumma licious crust with???hmmmmm the possibilities are endless!

  3. #
    Kelli H (Made in Sonoma) — November 20, 2013 at 9:52 am

    Can’t wait to see what you filled it with. It looks so delicious. I love that it used real butter. 🙂

  4. #
    Megan {Country Cleaver} — November 20, 2013 at 10:04 am

    Uhhh super duper smart move there homeslice!! Love it!!

  5. #
    Kathryn — November 20, 2013 at 1:08 pm

    I don’t think there are many things in life that can’t be improved with the addition of chocolate.

  6. #
    Lauren @ Climbing Grier Mountain — November 20, 2013 at 1:49 pm

    GAH!!This is so genius, Laurie!! Definitely my kind of pie!

  7. #
    Katrina @ Warm Vanilla Sugar — November 20, 2013 at 3:27 pm

    OH BOY! This pie crust looks awesome!

    • simplyscratch replied: — November 20th, 2013 @ 9:59 pm

      Thanks Katrina!

  8. #
    Georgia @ The Comfort of Cooking — November 20, 2013 at 5:27 pm

    Hold the phone. THIS IS AMAZING, Laurie! All future pie crusts officially changed forever. Or maybe just the ones that call for chocolate. But really, what doesn’t?

  9. #
    Jeanne (NanaBread) — November 21, 2013 at 8:11 am

    I wish I’d seen this before I made my Black & White Coconut Tart for #PieWeek. It would have been perfect for my pie! So now I need to make another one. Clearly. 🙂

    • simplyscratch replied: — November 21st, 2013 @ 9:50 am

      Yes… and I now have to make another one as well… a black and white coconut tart! YUM!

  10. #
    Jessica @ A Kitchen Addiction — November 21, 2013 at 11:37 am

    Love that you created a chocolate pie crust! Can’t wait to try this with a few of my favorite pies!

    • simplyscratch replied: — November 21st, 2013 @ 3:49 pm

      Oh the possibilities! Peanut butter pie… can you even imagine?

  11. #
    MCS Gal — November 22, 2013 at 12:16 pm

    I’ve got to try this. It sounds really good. Raspberry pie comes to mind.

  12. #
    Kristen — November 27, 2013 at 1:13 pm

    I made your crust to go with my favorite pecan pie recipe. Can’t wait to eat it, I know it’s going to be great though bc I baked the scraps and they were sooooo good. Also made your cranberry sauce and making your rolls next. Thanks for all the great recipes and happy thanksgiving!

    • simplyscratch replied: — December 1st, 2013 @ 2:44 pm

      You are awesome Kristen! I hope you had a wonderful and delicious Thanksgiving!

  13. #
    Julie @ Texan New Yorker — December 9, 2013 at 9:11 am

    I MUST try this!!! This is so awesome!! What pies have you made using it? I’m thinking pumpkin must be done, but the wheels are spinning further. Thank you!

    • simplyscratch replied: — December 9th, 2013 @ 10:06 am

      Yes, totally pumpkin.. I also thought of a peanut butter and then of course pecan pie… really anything that you think would taste good with chocolate 🙂
      Ps… I’d love to hear what you end up putting in it :)!

  14. #
    Megan — December 17, 2013 at 6:44 am

    I’m going to surprise my husband with a Cherry pie using this crust for Christmas! It’s going to be legendary!!!

  15. #
    Miranda — February 3, 2014 at 3:44 pm

    Just wondering how long I bake it for and on what time?

  16. #
    David Brady — June 9, 2014 at 8:49 pm

    How long does the Chocolate Pie Crust need to bake? I thought about making the crust and pre-baking it for either a peanut butter pie or a chocolate truffel pie.



    • Laurie McNamara replied: — June 10th, 2014 @ 1:38 pm

      Hi David! It really depends on the pie recipe itself and how long you need to bake the filling etx. But I usually follow this method: Once the dough has been rolled out and fitted into a round tart pan; line with foil and fill with pie weights or dried beans. Place on the center rack and bake in a preheated 350 degree oven for 20 minutes.

      Remove the tart shell, and using oven mitts, carefully remove the foil with the weights. Slide the tart shell back into the oven for 5-8 minutes.

      Great question! I hope this helps!

  17. #
    David Brady — June 10, 2014 at 2:37 pm

    Hey Laurie,

    Thanks for the quick response about baking the chocolate pie crust. The two possible fillings, the peanut butter and the chocolate truffle, are both no-bake fillings. I forgot to make this clear. Can you still use this recipe if the crust is completely baked. I am still learning the ins and outs of simple baking. The chocolate pie crust recipe just sounds so tasty. Plus, I would like to try something different from the usual graham cracker crust.



    • Laurie McNamara replied: — June 11th, 2014 @ 10:37 pm

      Hi Davied! I would thing baking it for 35-40 minutes should work. If the center still looks raw and doughy, bake it some more at 5 minute intervals. PS both those fillings sound perfect! Enjoy!

  18. #
    David Brady — June 12, 2014 at 8:33 pm

    Hey Laurie,

    Again, thanks for the response. Now, if I can just find the time to make something.

    Have a great day.

    David Brady

  19. #
    danielsion — January 13, 2015 at 3:29 pm

    Oh, you are putting stuff in the Chocolate crust?
    Great idea! I think on my next trip to the Milkyway Mansion I will suggest that. You must tell me if you ate the scraps. The Mantis will demand to know! It is a a given I think! 🙂 read my blog: My memoirs of Mars.

  20. #
    Lourdes — August 24, 2015 at 5:09 pm

    I really want to try this crust, using fresh raspberries. So I can bake this like I would normally bake a raspberry pie, correct?

    • Laurie McNamara replied: — August 25th, 2015 @ 4:29 pm

      Hi Lourdes! Yep! You sure can!

  21. #
    sara — December 25, 2015 at 8:26 pm

    I tried this recipe and i love it! I made this choc crust for my pumpkin pie. My mom loves it too..

  22. #
    GrannyPeck — November 24, 2016 at 1:16 pm

    We are all gluten free in our home sooooo . . . Thanks to your idea… Here is a recipe that I created last night to pour my homemade cashew milk and pumpkin ice cream into for our thanks giving dessert: 1.5 cups millet flour 2 packets of instant hot chocolate mix .5 cups solid palm oil 1 Tablespoon vanilla flavoring 1 egg water as needed To prepare crust: mix millet and hot chocolate mix together. Cut in the palm oil. Add the vanilla flavoring. finally gradually add cold water just until the dough balls together. Kneed the dough until dough is mixed throughout and smooth. Flatten to the size of the bottom of your pie pan. Press the millet dough into pie pan and up the edges. Bake 15 -20 minutes at 350F. Sooooo yummy! This gluten free crust tastes like the outsides of a chocolate ice cream sandwich!

  23. #
    Grant — December 23, 2016 at 2:24 am

    Thanks for this recipe, I have been wanting something lighter to use with layered mousse than a cookie crumble crust.This turned out great. Thanks again.

    • Laurie McNamara replied: — December 24th, 2016 @ 2:30 pm

      That’s great!!

  24. #
    Stormy — April 23, 2017 at 11:24 am

    Would this crust stay firm, and have a crisp like texture if I used it as the base for a cobbler?

    • Laurie McNamara replied: — May 1st, 2017 @ 8:10 pm

      As long as the pie crust stays chilled and the filling isn’t hot when added to the crust, I think it would be fine. Without testing it myself, it’s hard to say for sure, but I think it could work!

  25. #
    David — June 21, 2017 at 1:24 pm

    The instructions do not specify when to add the sugar, and I presume that it is to be included in the 1st sentence. Also, the 2nd sentence does not say what you are adding, only to pulse after each addition – I suspect the instruction is about adding the ice water. I appreciate your clarification!

    I have a great chocolate cookie crumb crust using homemade crispy chocolate wafers, but would like something like this for certain pies – especially when I’m out of the cookies!

    • Laurie McNamara replied: — July 3rd, 2017 @ 8:41 pm

      Sorry for the delay! I apologize for the confusion, I’ve updated the recipe so it reads clearly. Thanks for the heads up, David!

  26. #
    Ciera — December 23, 2017 at 3:46 pm

    Just wondering if I could use it for a cheesecake?

  27. #
    Laura — May 13, 2018 at 1:54 am

    Could you please add directions/ note for those of us who don’t have or use food processor? Otherwise, Awesome!


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