Chocolate-Wafer Crust

Use this recipe to make our Espresso Cream Pie.

  • Yield: Makes one 9-inch crust
Chocolate-Wafer Crust

Source: Martha Stewart Living, June 2008


  • 6 ounces chocolate wafers (about 28 wafers), finely ground (1 1/2 cups)
  • 2 ounces (4 tablespoons) unsalted butter, melted
  • 2 tablespoons sugar
  • Salt


  1. Preheat oven to 350 degrees. Pulse ground chocolate wafers, butter, sugar, and a pinch of salt in a food processor until well combined.

  2. Pat mixture into a 9-inch pie dish, pressing firmly into bottom and up sides. Bake until crust is fragrant and darkens slightly, about 10 minutes. Let cool completely on a wire rack.

Cook's Notes

Crust can be stored overnight.


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