Homemade Chocolate Wafer Pie Crust
This crust is perfect for the chocolate lover, and is made with crushed chocolate wafers. Try it for your next tart or pie!
So many crusts you can make, and all of them wonderful. But my favorite has got to be the Chocolate Wafer crust!
Basically ground up crunchy chocolate cookies, the chocolate wafer crust is my go-to for cheesecakes, peanut butter pie, pecan pie, and salted caramel tarts. I think it’s pretty much a good crust for anything!
The trouble is I can’t seem to find chocolate wafers at ANY grocery store within an hour radius of my house. Seriously. I’ve checked four different grocery stores, and no chocolate wafers are to be found.
So my solution is to make my own. It’s very easy, and the chocolate wafers taste awesome. I always have to make extra because I end up eating a lot of the chocolate wafers before they get the chance to be ground up.
Whisk together flour, cocoa powder, baking powder, and salt:
Then cream together some butter, sugar, milk, and vanilla:
Mix the two together until you get a crumbly dough:
Shape the dough into a log and refrigerate it to firm up. Slice the log into rounds:
Bake the cookies and grind them up in a food processor. Combine the crumbs with melted butter:
Dump the buttery crumbs into your tart or pie pan, and press firmly with your fingers or something flat:
It’s important to really compact the crumbs firmly so the tart doesn’t fall apart when you cut it later:
Bake the crust for 15 minutes, then let it cool and it’s ready to fill! Happy tart and pie making!
Homemade Chocolate Wafer Crust
For the chocolate wafers:
- 2 cups all-purpose flour (10 oz by weight)
- 1/2 cup unsweetened cocoa powder (2 oz by weight)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup butter at room temperature (2 sticks)
- 1 cup sugar
- 6 tbsp milk
- 1 tbsp vanilla extract
For the wafer pie crust:
- 4 cups chocolate wafer crumbs
- 1/2 cup unsalted butter melted
- In a medium bowl, whisk to combine the flour, cocoa powder, baking powder, and salt. Set this aside.
- With a hand mixer or a stand mixer, cream together the butter and sugar (you want to cream until the sugar granules are no longer visible, but if you rub the mixture with your fingertips you can still feel the sugar granules. This takes a few minutes). Mix in the milk and vanilla, then add in the dry ingredients. Mix together until combined, and note that the dough will be crumbly, but it should hold together when you press a clump between your fingertips.
- Shape the dough into a log, and wrap in wax paper or plastic wrap. Refrigerate for at least an hour to allow the butter to firm up.
- Preheat the oven to 350, then slice the log into 1/8inch thick wafers. Lay the dough circles on a silpat or parchment lined baking sheet, giving them an inch in between cookies to allow them to spread. Bake for 15 minutes until dry to the touch, then let them cool completely. They should crisp as they cool.
- To make the chocolate wafer pie crust, stir the wafer crumbs with the melted butter and press it out into your tart or pie pan. Press very firmly with your fingertips or with something flat, like the bottom of a glass or measuring cup. Bake the crust for 15 minutes in a 350 degree oven, then let it cool. It’s now ready to be filled!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.