Chocolate Crumb Crust
Prep time
Cook time
Total time
Chocolate crumb crust is easy to make, and goes nicely with pies that need to be refrigerated, as the crust holds up well with chilled fillings. A crumb crust also provides a nice balance for light pies such as chilled chiffon or cream pies.
Recipe type: Dessert | Pie Crust | Crumb Crust | Cookie Crust
Chocolate Nut Crust:
  • 1½ cups Chocolate Cookie crumbs, finely ground (Use a cookie such as Nabisco Famous Chocolate Wafers, or the chocolate cookie portion of Oreo cookies)
  • 2 tablespoons granulated sugar
  • ⅓ cup unsalted butter, melted
Preheat oven to 350 degrees F.
Chocolate Nut Crust:
  1. In a medium mixing bowl, combine cookie crumbs, sugar, and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Pour the chocolate crumb mixture into a 9 inch pie pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom and against the sides of the pie pan.
  3. Bake: Bake 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown. Remove from oven. Cool completely on a wire rack.
  4. The pie crust may be cooled completely on a wire cooling rack or used warm, according to the pie recipe.
Recipe Notes
Pan: One 9" Pie Oven Temp: 350° Yield: Single Crust 9" Storage: Cover Room Temperature or Refrigerate
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