Chocolate graham crust is a delicious and versatile dessert crust that can be used for pies, tarts, cheesecakes, and other desserts. It is made with a combination of chocolate graham cracker crumbs, melted butter, and sugar, and is typically pressed into a pie plate or tart pan before being filled. The chocolate graham crust is a popular choice for desserts because it is easy to make, has a rich chocolate flavor, and can be used with a variety of fillings. Whether you are looking for a classic chocolate graham crust recipe or something a little more unique, there are many recipes available to help you create the perfect chocolate graham crust for your next dessert.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE GRAHAM CRUST
A quick chocolate pie crust to make with chocolate graham crackers.
Provided by horse-lover
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 50m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Crumble graham crackers in a food processor with sugar and cinnamon.
- Place butter in a microwave-safe bowl and melt in a microwave oven, about 1 minute. Add to the mixture in the food processor and blend until combined into the dough.
- Roll dough out into a crust and place into a pie plate.
- Bake in the preheated oven for 7 minutes. Let cool completely before filling, about 30 minutes.
Nutrition Facts : Calories 103.3 calories, Carbohydrate 11.4 g, Cholesterol 15.3 mg, Fat 6.5 g, Protein 0.5 g, SaturatedFat 3.6 g, Sodium 92.4 mg, Sugar 8.1 g
PEANUT BUTTER MOON PIE: CHOCOLATE CAKE, GRAHAM CRACKER CRUST, PEANUT BUTTER CREAM CHEESE FILLING, MARSHMALLOW FROSTING
Steps:
- For the crust: Preheat the oven to 325 degrees F. Line muffin pans with 36 muffin liners. Combine the graham cracker crumbs, granulated sugar and butter in a bowl. Mix with your hands until well combined. Press 2 tablespoons of the mixture into the cupcake liners and bake for 7 minutes. Remove and let cool.
- For the chocolate cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer with the whisk attachment, whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder and salt until well combined. Add the eggs, one at a time, scraping the bowl as needed. Add the buttermilk, vegetable oil, vanilla and coffee and mix for about a minute until well combined. Fill the 36 muffin pans with the pre-baked graham cracker crust three-quarters full with batter and bake until a toothpick inserted comes out clean, about 20 minutes.
- For the peanut butter cream cheese filling: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until combined. Finally, add the peanut butter and mix until fully incorporated.
- For the marshmallow frosting: In small saucepan, combine the granulated sugar, 5 ounces water and the cream of tarter and boil until the sugar dissolves, stirring occasionally.
- In the bowl of an electric mixer with the whisk attachment, beat the egg whites and vanilla until firm peaks form. With mixer on high, slowly stream the hot sugar mixture into the egg whites and mix for about 3 minutes.
- To assemble: Use a knife to cut a hole out of the center of the cupcakes. Fill with peanut butter cream cheese filling with a spoon and frost with marshmallow frosting.
CHOCOLATE CREAM PIE IN A GRAHAM CRACKER CRUST RECIPE - (4.6/5)
Provided by LisaRich
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and egg white; pulse 6 times or just until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes. Filling: Combine sugar, flour and salt in a medium saucepan. Stir in milk and chocolate. Cook and stir over medium heat until mixture boils and thickens. Cook 2 more minutes. Remove from heat. Stir small amount of chocolate mixture into eggs yolks. Return to hot mixture and cook 2 minutes, stirring constantly. Remove from heat, add vanilla and butter. Pour into pie crust. cover with waxed paper, will thicken more as it cools. Top with whipped cream!
CHOCOLATE GRAHAM CRACKER CRUST RECIPE - (3.8/5)
Provided by lmaley
Number Of Ingredients 4
Steps:
- Place all ingredients in a bowl, and mix until combined. Press the mixture into one regular sized pie tin (or about six miniature pie tins, as shown here). Chill while preparing the filling.
CHOCOLATE CHESS PIE WITH GRAHAM CRACKER CRUST RECIPE - (4.3/5)
Provided by á-43062
Number Of Ingredients 18
Steps:
- Note on the pie: if you're using a 9" standard pie plate it will be a very full pie. Bake it on a cookie sheet just in case, but it should not spill over. You can use up to a 10" pie plate, but do not use anything smaller than 9". If you have a 9" deep dish pie plate, you can use that as well. CRUST: Preheat oven to 350°F. Grind the graham crackers in a food processor until they are a fine crumb. (You can also place them in a large gallon size ziploc bag and roll them with a rolling pin.) Place in a bowl and stir in sugar and melted butter with a fork. Press into the bottom and up the sides of a 9-10" or 9" deep dish pie plate. Bake until firm, about 10 minutes. FILLING: Melt the butter with chocolate in a medium sized bowl. I did this in the microwave, heating on high in 30 second increments, stirring between each, until the chocolate is melted and smooth. (You can also do it in a bowl set over a pan of simmering water.) Once the chocolate is melted and smooth, whisk in the flour, sugar, vanilla, and salt. Whisk in eggs and egg white, one at a time, until the mixture is smooth. Stir in the chopped peanut butter cups, if using. Pour mixture into prepared crust. Bake until the top is puffed and filling is set in the center, 35 to 45 minutes. Let cool, serve at room temperature. While the pie is baking, make the chocolate whipped cream. Start with cold bowl and beaters. Place the whipping cream in a bowl and beat on high until the mixture thickens. Slowly add the powdered sugar, vanilla and unsweetened cocoa powder. Continue beating until stiff peaks form. Be careful to not over beat. Best served on day it's made. Top with whipped cream or ice cream. (Note that I get pretty slices because I chill my pies a few hours before cutting. That's the secret to perfect slices!) NOTES: I added the peanut butter cups because I love the combination of PB and chocolate. If you don't like peanut butter or are allergic, just skip them. The pie will cook just fine without them! You can also add in some of your favorite chopped candy in it's place.
Tips:
- Use high-quality chocolate. The better the chocolate, the better the crust will taste. Look for chocolate with a cocoa content of at least 70%.
- Don't overmix the crust. Overmixing will make the crust tough. Mix the ingredients just until they are combined.
- Press the crust firmly into the pan. This will help to prevent the crust from cracking.
- Chill the crust before filling it. This will help to prevent the crust from becoming soggy.
- If you are using a store-bought crust, be sure to read the instructions on the package. Some store-bought crusts need to be baked before filling.
Conclusion:
A chocolate graham crust is a delicious and versatile base for many different types of desserts. It is easy to make and can be customized to your own taste. Whether you are making a pie, a tart, or a cheesecake, a chocolate graham crust is a great way to start.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love