Chocolate Crumb Pie Shell

This chocolate crumb pie shell is the fastest route to a rich, crunchy base for your favorite cream pies, mousse fillings, or cheesecakes.

Three ingredients. That’s it. Chocolate cookie crumbs, softened butter, and a tablespoon of sugar get pressed into a 9-inch pan and baked until the edges set and the kitchen smells like a bakery. The butter binds everything while the sugar adds just enough caramel sweetness to balance the bittersweet crumbs.

Press the mixture firmly and evenly across the bottom and up the sides using the flat bottom of a measuring cup. Gaps or thin spots will crumble when you slice, so take an extra minute here.

Pro Tips

• Crush your own crumbs from chocolate wafer cookies for the best texture. A food processor gives you the most even grind, or seal them in a zip-top bag and roll with a rolling pin.
• Pack it tight. A loose crust falls apart at first slice. Use a measuring cup or the bottom of a glass to press firmly.
• Cool completely before adding any filling, especially custard or mousse. A warm crust will melt delicate fillings.
• For no-bake pies, chill the pressed crust in the fridge for 30 minutes instead of baking. It sets just as firm.

Variations

• Oreo version: Use crushed Oreos (filling included) and reduce butter to 3 tablespoons since the filling adds moisture.
• Graham-chocolate hybrid: Mix half chocolate crumbs, half graham cracker crumbs for a lighter flavor.
• Mint chocolate: Add ¼ teaspoon peppermint extract to the butter before mixing for a grasshopper pie base.