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Chocolate Pie Crust

Print Recipe
Easy homemade chocolate pie crust!
Course Desserts & Sweet Treats
Cuisine American
Keyword butter, unsweetened cocoa powder
Prep Time 35 minutes
Total Time 35 minutes
Servings 1 (9-inch) crust
Calories 1441
Author Laurie McNamara

Ingredients

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

Instructions

  • 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.

Notes

  • 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?
  • 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.

Nutrition

Serving: 1recipe | Calories: 1441kcal | Carbohydrates: 137g | Protein: 17g | Fat: 95g | Saturated Fat: 59g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 1182mg | Potassium: 331mg | Fiber: 7g | Sugar: 25g | Vitamin A: 2839IU | Calcium: 63mg | Iron: 8mg