Best 9 Chocolate Crisp Pie Crust Recipes

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Indulge in the delectable decadence of a chocolate crisp pie crust, where the rich, cocoa notes blend harmoniously with the buttery crumbly texture. Whether you're a seasoned baker or just starting your culinary journey, this guide will lead you through the steps to create the perfect pie crust, ensuring a delightful experience with every bite. So, let's embark on a sweet adventure and discover the secrets behind crafting a chocolate crisp pie crust that will leave you craving for more.

Here are our top 9 tried and tested recipes!

CRISP COCONUT AND CHOCOLATE PIE



Crisp Coconut and Chocolate Pie image

Icebox pies, like this coconut-and-chocolate one, can be assembled in a snap. The crust is first toasted in the oven, then filled with chocolate ganache -- a rich mixture of chocolate and cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 eight-inch pie

Number Of Ingredients 4

4 tablespoons unsalted butter, softened
11 ounces sweetened shredded coconut (about 6 cups)
8 ounces semisweet or bittersweet chocolate, finely chopped
1 1/4 cups heavy cream

Steps:

  • Preheat oven to 350 degrees. Place the butter and a third of the coconut in the bowl of a food processor fitted with the metal blade. Process until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining coconut over mixture, and combine with your fingers.
  • Place an 8-inch tart pan with a removable bottom on a baking sheet. Press coconut mixture into bottom and up sides of pan to form a crust, leaving top edges loose and fluffy. Place a ring of aluminum foil over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil, and cook until edges are browned, 4 to 6 minutes. Transfer to a wire rack to cool completely.
  • Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan, and pour over chocolate. Let sit 10 minutes, and stir until chocolate is melted and combined. Let cool, and pour into coconut crust. Cover with plastic wrap, and transfer to refrigerator until filling is set, at least 1 hour. Cut into wedges, and serve.

FLAKY AND TENDER CHOCOLATE PIE CRUST



Flaky and Tender Chocolate Pie Crust image

Our chocolate pie crust is tender, flaky and decadent and a good partner for several kinds of pie fillings.

Provided by Kathy Kingsley

Categories     Dessert     Pie

Time 20m

Yield 8

Number Of Ingredients 8

1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
1/2 teaspoon salt
1/2 stick unsalted butter (1/4 cup)
2 tablespoons solid vegetable shortening
1 large egg yolk
2 to 3 tablespoons water (ice cold)

Steps:

  • In a food processor , combine the flour, cocoa, sugar, and salt until blended. Add the butter and shortening and pulse on/off until mixture resembles coarse crumbs, about 5 seconds. Add the egg yolk and water and process with on/off turning until the dough forms a ball. To mix by hand: In a medium bowl, mix the flour, cocoa, sugar, and salt. Cut in the butter and shortening with two knives or a pastry blender until the mixture resembles coarse crumbs. Add the egg yolk and water and stir with a fork until the mixture begins to clump together.
  • Press the dough into a ball, then flatten into a 1-inch round disc, about 1/4-inch thick or so. (If you're not using it immediately, wrap the dough in plastic and refrigerate for up to three days or freeze up to three months.)
  • Roll out the dough, always rolling from the center away from you, not back and forth.
  • Lightly oil the pie pan to help prevent sticking. Glass or dark metal pans make crispier crusts. Shiny pans make pale crusts.
  • Press the dough into a 9-inch pie pan, trim the excess from the sides and pinch to form a decorative edge.
  • If your pie recipe calls for a pre-baked pie crust, prick the bottom of the crust with a fork several times to release steam and prevent the crust from bubbling. Bake at 425 F until the pastry is lightly browned, about 10 minutes. If the pie is to be filled and then baked, do not prick the bottom of the crust because the filling will leak out while baking.

Nutrition Facts : Calories 203 kcal, Carbohydrate 15 g, Cholesterol 129 mg, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, Sodium 238 mg, Fat 14 g, ServingSize 8 servings, UnsaturatedFat 7 g

CHOCOLATE CUSTARD PIE



Chocolate Custard Pie image

Crispy, homemade crust filled with a decadent, rich chocolate filling and topped with billowy, sweetened whipped cream! What's not to love?! Garnish with unsweetened cocoa powder or chocolate curls.

Provided by Pam Lolley

Categories     Custard and Cream Pies

Time 9h40m

Yield 8

Number Of Ingredients 20

1 ½ cups all-purpose flour
1 tablespoon white sugar
½ teaspoon salt
6 tablespoons cold unsalted butter, cubed
3 tablespoons cold shortening, cut into chunks
4 tablespoons ice water, or more as needed
¾ cup white sugar
¼ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
1 cup heavy whipping cream
1 cup whole milk
4 large egg yolks
1 (4 ounce) bar semisweet chocolate, finely chopped
2 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter
2 teaspoons vanilla extract
2 cups heavy whipping cream
2 teaspoons vanilla extract
3 tablespoons white sugar

Steps:

  • Prepare crust: Pulse flour, sugar, and salt in a food processor 3 to 4 times or until combined. Add butter and shortening and pulse 10 to 12 times or until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture; pulse 5 to 6 times or until dough clumps together, adding up to 1 tablespoon water, 1 teaspoon at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; turn edges under and crimp. Prick the bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.
  • Bake in the preheated oven for 12 minutes. Remove pie weights and parchment paper and continue to bake until lightly browned and crisp, 10 to 12 minutes more. Transfer to a wire rack and cool while preparing filling.
  • Prepare filling: Whisk together sugar, flour, cocoa powder, and salt in a large saucepan. Whisk together heavy cream, milk, and egg yolks in a medium bowl until completely blended. Gradually whisk egg mixture into sugar mixture.
  • Cook over medium heat, whisking constantly, just until mixture begins to boil, 6 to 8 minutes. Cook for 1 more minute, whisking constantly. Remove from heat and whisk in semisweet chocolate, bittersweet chocolate, butter, and vanilla until chocolate and butter have melted and mixture is completely smooth.
  • Spread filling in the cooled crust. Place plastic wrap directly on the warm filling and chill in the refrigerator until set, 8 to 24 hours.
  • Prepare topping: Beat heavy cream and vanilla at medium-high speed with an electric mixer until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form.
  • Just before serving, top pie with whipped cream.

Nutrition Facts : Calories 815.5 calories, Carbohydrate 63.9 g, Cholesterol 258.6 mg, Fat 60.1 g, Fiber 3.2 g, Protein 9.1 g, SaturatedFat 34.7 g, Sodium 271.6 mg, Sugar 37.2 g

CHOCOLATE PIE CRUST



Chocolate Pie Crust image

Easy homemade chocolate pie crust!

Provided by Laurie McNamara

Categories     Desserts & Sweet Treats

Time 35m

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : ServingSize 1 recipe, Calories 1441 kcal, Carbohydrate 137 g, Protein 17 g, Fat 95 g, SaturatedFat 59 g, TransFat 4 g, Cholesterol 244 mg, Sodium 1182 mg, Fiber 7 g, Sugar 25 g, UnsaturatedFat 28 g

CHOCOLATE CREAM PIE



Chocolate Cream Pie image

"The flavors in this pie are uncomplicated and delicious. Add orange zest, peppermint oil or coffee extract to it if you want to get fancy," says Duff.

Provided by Duff Goldman

Categories     dessert

Time 4h

Yield 8 servings

Number Of Ingredients 17

1 disk homemade pie dough
All-purpose flour, for dusting
1/2 cup chopped bittersweet chocolate (about 3.5 ounces)
2 1/2 cups whole milk
3 ounces unsweetened chocolate, chopped
1 cup sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
4 extra-large egg yolks, lightly beaten
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
1/2 cup mascarpone cheese
1/4 cup plus 1 tablespoon sugar
1 vanilla bean, split lengthwise, seeds scraped out
1 1/2 cups cold heavy cream
Shaved white, milk and bittersweet chocolate, for decorating

Steps:

  • Make the crust: Preheat the oven to 375 degrees F. Roll out the pie dough into a 12-inch round on a lightly floured surface, then fit into a 9-inch pie dish. Fold the overhanging dough under itself and crimp the edges.
  • Place a piece of parchment paper in the pie crust and fill with dried beans or pie weights. Bake until the crust is starting to set and the edges are browning, about 20 minutes. Remove the parchment and beans and continue to bake until completely golden and crisp looking, another 5 minutes. (If the edges are getting too brown, cover them with some foil.) Let the crust cool completely.
  • Melt the bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water. Using a pastry brush, paint the inside of the pie shell with the melted chocolate in a thin even layer. Set aside to harden.
  • Meanwhile, make the filling: Pour 2 cups milk into a heatproof bowl and set over the pan of simmering water. Heat until the milk is almost, but not quite, boiling. Add the unsweetened chocolate and stir until it?s completely melted. Set aside off the heat.
  • In a big bowl, whisk the sugar, cornstarch, flour and salt. Whisk in the remaining 1/2 cup milk, then stir into the hot chocolate-milk mixture. Return the double boiler to medium-high heat. Whisk in the egg yolks and cook, whisking constantly, until the mixture is very thick, about 20 minutes. Remove from the heat and stir in the butter and vanilla until smooth. Let the filling cool slightly, then pour into the pie shell. Place a piece of plastic wrap directly onto the surface of the filling and refrigerate until cold, about 3 hours or overnight.
  • Right before serving, make the whipped cream: Beat the mascarpone, sugar and vanilla seeds in a large bowl with a mixer until creamy. Add the heavy cream and continue to beat until it holds medium-stiff peaks.
  • Add the whipped cream to a pastry bag fitted with a large star tip and pipe generously on top of the pie. Sprinkle with shaved chocolate.

PERFECTLY FLAKY PIE CRUST



Perfectly Flaky Pie Crust image

Provided by Aida Mollenkamp

Categories     dessert

Time 35m

Yield about 1 pound dough (enough for 1 (9 to 10-inch pie dish))

Number Of Ingredients 6

1 3/4 cups all-purpose flour
2 teaspoons granulated sugar
3/4 teaspoon table salt
6 tablespoons cold unsalted butter, small dice
1/4 cup shortening
7 to 8 tablespoons ice water

Steps:

  • In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
  • While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.

CHOCOLATE-CHERRY CRISP



Chocolate-Cherry Crisp image

Reward someone with a tasty home-baked dessert. No one needs to know it was so quick and easy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 9

Number Of Ingredients 6

1 can (21 oz) cherry pie filling
1/2 cup Original Bisquick™ mix
1/2 cup packed brown sugar
1/2 cup quick-cooking oats
1/4 cup firm butter or margarine
1/2 cup semisweet chocolate chips

Steps:

  • Heat oven to 350°F. In ungreased 8-inch square pan, spread pie filling.
  • In medium bowl, mix Bisquick mix, brown sugar and oats. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in chocolate chips. Spoon evenly over pie filling.
  • Bake 30 to 35 minutes or until very bubbly around edges. Serve warm.

Nutrition Facts : Calories 260, Carbohydrate 41 g, Cholesterol 15 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 32 g, TransFat 0 g

PEANUT BUTTER CREAM PIE WITH CHOCOLATE CRISPY CRUST



Peanut Butter Cream Pie With Chocolate Crispy Crust image

This is the absolute best peanut butter cream pie i have ever tasted. Originally from Mrs. Field's cookbook. The crust is so unique and works awesome with this pie.

Provided by DamiansMummy

Categories     Pie

Time 50m

Yield 1 9 inch pie, 8 serving(s)

Number Of Ingredients 11

6 ounces semi-sweet chocolate chips
5 tablespoons unsalted butter
2 1/2 cups crisp rice cereal
1/4 cup miniature semisweet chocolate chips
8 ounces cream cheese, softened
14 ounces sweetened condensed milk
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
1 cup heavy cream
3 ounces milk chocolate, finely chopped
2 tablespoons heavy cream

Steps:

  • Make the crust: Use a double boiler to melt the 6 oz. of chocolate and butter over low heat.
  • Remove from heat and stir until smooth.
  • Gently fold in the rice cereal until it's completely coated. Then set it to the side until it cools to just warm and then stir in the mini chips.
  • Press into a buttered 9 inch pie pan and chill for 30 minutes to set the chocolate.
  • Prepare the filling: In a large bowl beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter, and vanilla.
  • In a medium bowl, beat the heavy cream until soft peaks form. Fold whipped cream into the peanut butter mixture.
  • Pour into the pie crust.
  • Make the topping: Use a double boiler to melt the milk chocolate over hot, not simmering water.
  • Add the cream and stir until blended and smooth.
  • Set aside to cool slightly, then drizzle the chocolate over the top of the pie.
  • Refrigerate about 2 hours to set.

Nutrition Facts : Calories 799.1, Fat 57.2, SaturatedFat 30, Cholesterol 115.5, Sodium 349.8, Carbohydrate 64.2, Fiber 3.5, Sugar 50.1, Protein 15.4

CHOCOLATE COOKIE CRUST



Chocolate Cookie Crust image

Make and share this Chocolate Cookie Crust recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 28m

Yield 1 9-inch pie crust

Number Of Ingredients 4

30 chocolate wafers (Nabisco Famous Chocolate Wafers, to yield about 1 1/2 cups crumbs)
5 tablespoons unsalted butter, melted and slightly cooled
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract

Steps:

  • Put the cookies in the container of a food processor; process them until they are finely ground.
  • Transfer crumbs to a mixing bowl; combine crumbs, butter, salt, and vanilla; stir until the crumbs are moistened.
  • Press mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan; pack tightly so crust is even and compacted.
  • Bake in a 350° oven for 6-8 minutes or until crisp.
  • Let cool completely before filling.
  • May wrap crust in plastic wrap and freeze for 1 month.

Tips:

  • Use high-quality chocolate: The quality of the chocolate you use will greatly affect the taste of your pie crust. Look for a chocolate that is at least 70% cocoa solids.
  • Temper your chocolate: Tempering chocolate helps to stabilize it and prevent it from seizing. This will result in a smooth, glossy chocolate crust.
  • Use a food processor: A food processor makes it easy to grind the chocolate and butter together until they are smooth.
  • Press the chocolate mixture firmly into the pie plate: This will help to ensure that the crust is sturdy and doesn't crack.
  • Chill the crust before filling it: This will help to prevent the crust from becoming soggy.

Conclusion:

A chocolate crisp pie crust is a delicious and easy-to-make addition to any pie. With just a few simple ingredients, you can create a crust that is both flavorful and sturdy. Whether you are making a chocolate cream pie, a chocolate mousse pie, or a chocolate ganache pie, a chocolate crisp pie crust is the perfect way to finish it off.

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