Chocolate pie crust is a delicious alternative to the standard pie shell. It’s perfect for custard, banana cream, chocolate cream, pecan, and pumpkin pie. You can also make an extremely easy dessert by filling the baked crust with stovetop chocolate pudding and top it with whipped cream!
On the Ingredients
- Dark chocolate has all kinds of proven health benefits dark chocolate. For instance, did you know that chocolate is actually very nutritious? A 100-gram bar of dark chocolate with 70–85% cocoa contains something like 11 grams of fiber, 67% of the RDI for iron, 58% of the RDI for magnesium, 89% of the RDI for copper, 98% of the RDI for manganese. It also has plenty of potassium, phosphorus, zinc, and selenium. Chocolate is also a powerful antioxidant, filled with organic compounds like polyphenols, flavanols, and catechins. Some studies show chocolate may help improve blood flow and lower blood pressure. There’s also a possibility that it reduces the risk of heart disease. Heck, dark chocolate might even make you smarter because cocoa contains stimulant substances like caffeine and theobromine, which can improve brain function in the short term.
Chocolate Pie Crust
6-8
servings20
minutes30
minutes50
minutesChocolate pie crust is a delicious alternative to the standard pie shell. It’s perfect for custard, banana cream, chocolate cream, pecan, and pumpkin pie. You can also make an extremely easy dessert by filling the baked crust with stovetop chocolate pudding and top it with whipped cream!
Ingredients
1 1/8 cup all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
2 tbsp cocoa powder
1/4 cup sugar or monkfruit sweetener
2 egg yolks (room temp)
5 tbsp butter (room temp and cut into cubes)
1/4 cup water (or less)
Directions
- In a bowl, sift together the flour, salt, baking powder, cocoa powder, and sugar. Make sure the dry ingredients are fully incorporated, then add the egg yolks and the butter.
- Using your hands, combine the butter and yolk until the mixture has the texture of cornmeal. Add the water a little at a time, stirring with your hand, until the dough just sticks together.
- Form into a ball, careful not to over work the dough. Cover and chill for 30 minutes before rolling out.
- If you’re making a pie that requires the shell to be pre-baked, roll the dough out and put place it in the pan, tucking and crimping the edges like you would with a standard dough. Prick the bottom with a fork a few times and put the dough into the freezer while you preheat the oven to 350° F.
- Note, only chill the pie shell if you’re using a metal or enamel pie pan, oherwise you should shatter the pan.
- When the oven is up to temp, take the pie out of the freezer and fill it with some dry beans. Bake for 20-30 minutes, until the crust edge is just starting to brown. Remove the shell from the oven and let it cool down before removing the beans.
