Make a homemade chocolate Teddy Grahams pie crust with only 3 ingredients. This crumb crust can be baked or frozen, so it's perfect for classic pies, cheesecakes, or no bake pies.
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There are so many different types of pie - from hand pies (like these apple or sweet potato hand pies) to crumb crusts or the classics like pumpkin and pecan pie.
Today I want to teach you how to make a crumb pie crust out of chocolate Teddy Grahams. This crust can be used with lots of different types of classic pies, as well as no bake pies like this peanut butter chocolate ganache pie.
You can use this recipe during the holidays, or any time you're craving a pie! All you need are 3 ingredients and 20 minutes in the kitchen.
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What You'll Learn In This Recipe
- The method for making almost any crumb crust. We're using Teddy Grahams in this recipe, but you can replicate this process to make an Oreo, pretzel, or gingersnap crust.
- Steps for troubleshooting your chocolate pie crust if something goes wrong, like the crumb isn't holding together or oil is leaking from the crust.
- And finally, how to make this crust by baking or freezing it.
To learn more tips like this to level up your baking knowledge, grab my free 13 page e-book. This guide has all the secrets you need to become a better baker!
Ingredients You Need
- Chocolate Teddy Grahams: This is the base of the crumb crust. You could also make this recipe with other flavor varieties of Teddy Grahams.
- Light brown sugar: This adds an extra touch of sweetness. Don't substitute with granulated sugar.
- Unsalted butter: You can substitute for salted butter, if you'd prefer.
How To Make This Recipe
This is such an easy way to make homemade pie crust. Here's a step-by-step guide:
1. Add the chocolate Teddy Grahams and brown sugar to a food processor, then pulse until a coarse crumb has formed.
2. Next, stream in melted butter while the food processor runs at low speed. Blend until the butter is well combined and a sand-like texture has formed.
3. The crust should easily hold together when you press it between your fingers. If it doesn't, add more melted butter 1 tablespoon (14 grams) at a time until it holds together.
4. Place the crust in an ungreased 9 inch (23 cm) pie pan. Press the crust evenly onto the bottom and sides of the pan using your hands. Then, go over the bottom and sides of the crust using the bottom of a small dry measuring cup to firmly and evenly pat the crust in place.
Finally, bake at 350°F (175°C) for 7 - 10 minutes until the crust is set and has lightly browned around the edges. Once the pie crust has fully cooled, you can add your favorite pie filling and bake as directed.
Expert Tips
- Want a different flavor of pie crust? Try using the cinnamon or honey Teddy Grahams with this recipe.
- Be sure to use an ungreased pie pan for the best results. Adding additional oil could cause the crust to become greasy. And don't worry, you won't have any trouble getting it out of the pie pan.
- If you use a dark-colored pie pan, you may need to reduce the cooking time slightly.
Recipe FAQs
Double-check that you did not grease the pie pan. You need to leave the pie pan ungreased or it will add too much oil since there is butter included in the recipe.
The crust should hold together when you press it in between your fingers. If you notice it's not sticking together, add additional melted butter (1 tablespoon at a time) until you achieve this consistency.
If you're using this crust recipe for a no-bake pie or cheesecake, you can omit baking it in the oven. Rather, freeze the crust for 15 minutes before adding your desired filling.
More Pie Recipes
Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below. Have questions as you're cooking? Leave a comment below, and I'll help!
Chocolate Teddy Grahams Pie Crust
Equipment
- 9 inch (23 cm) pie pan
- dry measuring cup
Ingredients
- 2 cups chocolate Teddy Grahams
- ¼ cup firmly packed light brown sugar
- 6 tablespoons melted unsalted butter plus more if needed
Instructions
- Heat oven to 350°F (175°C).
- Add Teddy Grahams and brown sugar to a food processor. Pulse until a coarse crumb has formed. Stream in melted butter while the food processor is running at low speed. Blend until the butter is well combined and a sand-like texture has formed. The crust should easily hold together when you press it between your fingers. If it doesn't, add more melted butter 1 tablespoon (14 grams) at a time until it holds together.
- Place the crust in an ungreased 9 inch (23 cm) pie pan. Press the crust evenly onto the bottom and sides of the pan using your hands. Then, go over the bottom and sides of the crust using the bottom of a small dry measuring cup to firmly and evenly pat the crust in place.
- Bake for 7 - 10 minutes until the crust is set and has lightly browned around the edges. Allow crust to cool to room temperature on a cooling rack.
- Add desired pie filling and bake as directed.
Debbie
Can I use this in mini cheesecake tins? How long would I bake the crust prior to adding cheesecake batter?
Jessica Mode
Hi Debbie! Yes, that would be great for mini cheesecakes! How large are your pans? If they're really small, let's cut the baking time in half, check them, and add more time as needed 🙂