This Chocolate Wafer Pie Crust is so easy. You can make it gluten free with an easy substitution. It only has two ingredients too.
This chocolate pie crust is so versatile! You can fill it with any filling you like! It tastes so good, that if you don’t tell your guests, they won’t even know it’s allergy friendly!
Whether you choose to buy chocolate cookies, or to make your own Gluten-Free Chocolate Cookies, once the cookies are made, the crust can be finished in less than half an hour!
Can Chocolate Pie Crust be Made Ahead?
Yes. You can make this pie crust up to 2 days in advance.
Can this pie crust be frozen?
Absolutely! Wrap well in an airtight package and freeze for at least a month. Then just take it out, let it thaw and fill with your favorite filling!
What pies can you make with pie crust?
- Chocolate Bottom Lemon Meringue Pie
- Banana Cream Pie
- Chocolate Cream Pie
- Ice Cream Pies
- Chocolate Pecan Pie
- Chocolate Cream Pie
- Peanut Butter Pie
- Chocolate Silk Pie
- Pumpkin Pie with Chocolate Crust
Ingredients you need
- Chocolate wafer cookies – like these gluten free chocolate cookies (you can use chocolate graham crackers)
- unsalted butter
How to make it
- Place chocolate cookies in food processor bowl.
- Pulse until cookie crumbs are small.
- Place room temperature butter in microwave safe bowl or small saucepan.
- Microwave the bowl until melted. Do 30 second bursts and check between. You can also melt it in the saucepan on the stove over low heat.
- Stream melted butter into cookie crumbs, while pulsing food processor. You you can place the chocolate cookie crumbs in a bowl, pour the melted butter in and stir with a baking spatula.
- Use a large spoon to spoon crumb mixture into pie plate. Press firmly on bottom and up side of 9-inch pie plate.
Bake at 350°F for about 20 minutes. Cool on wire rack.
Fill pie with your favorite filling. Bake or refrigerate according to instructions for filling. Cut pie into slices. Top with whipped cream or Cool Whip.
How to store pie crust
This pie crust can be made ahead. Wrap entire pie plate well with plastic wrap then add it to large plastic bag. Remove as much air as you can. Store in the freezer for up to 6 months.
Other delicious gluten and dairy free recipes
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Here is the Lemon Meringue Pie made with this chocolate cookie crust! Don’t you just want to grab a piece right off the screen?
That’s how easy it is to make Chocolate Pie Crust! Thanks for stopping by today!
Enjoy! And have fun cooking!
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Chocolate Pie Crust
- 20 chocolate cookies gluten free, if desired
- 6 tablespoons butter or margarine dairy free, if desired
- Preheat oven to 350°F
- Grind cookies in food processor until coarse crumb forms.
- Add margarine and pulse until crumbs pull away from walls of processor and dough forms.
- Press evenly into pie plate, on the bottom and up the sides.
- Bake for about 10 minutes, until it smells fragrant and is dry to the touch.
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