Chocolate Honey Graham Pie Crust - Tips & Tricks #12 | Club Foody

I enjoy baking but with just the two of us, I don't bake often because it's too much to eat - gotta look after our figure... lol! Unless we are entertaining family and friends at home, baking is quite sporadic. Another reason to bake at our house is Club Foody. I have to share some baking recipes with you once in a while... right?

When it comes to pies, I like to alternate between my Foolproof Pie Dough and my Chocolate Honey Graham Cracker Pie Crust. I make up my mind depending on what goes in it. If I want to make my Bumbleberry Pie, I go with the pie dough. If I make my Lemongrass Pudding Tart or my Silk & Satin Chocolate Pie, I will definitely go with this graham cracker pie crust. 

 
What I really like about this Chocolate Honey Graham Pie Crust is it is made from scratch. While many recipes use store-bought cookies, I simply use a combination of cocoa powder and shaved dark chocolate. It is amazingly flavorful and so easy & quick to make. From start to finish, it takes only 15 minutes and your pie crust is done!
 
Here is the recipe for my Chocolate Honey Graham Cracker Pie Crust
 
– 1 1/4 cups Honey Graham Cracker Crumbs®
– 1/4 cup brown sugar
– 1/4 cup unsweetened cocoa powder
– 1 tbsp. shaved dark chocolate
– 1 small pinch ground sea salt
– 7 tbsp. unsalted butter, melted
 
Preheat the oven to 350ºF. Combine all the ingredients in a food processor with the blade attachment; process until it resembles damp sand. Transfer the mixture to a springform pie plate (removable bottom) and bake for 7 minutes. Cool completely before proceeding with your recipe.
 
Note: If you refrigerate your pie crust longer than 1 hour, I suggest you cover it with plastic wrap. It can also be frozen unbaked until you need it.
 
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