This excellent chocolaty crust is lower in fat than most. Cocoa powder and nonfat yogurt make it delicious without adding lots of excess calories.

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
8
Yield:
1 - 9 inch crust
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium bowl, mix together graham cracker crumbs, cocoa powder, yogurt, and brown sugar. Press mixture firmly into a 9 inch pie pan.

  • Bake in preheated oven for 5 minutes.

Nutrition Facts

84 calories; protein 1.5g; carbohydrates 16.1g; fat 1.7g; cholesterol 0.1mg; sodium 100.8mg. Full Nutrition
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Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/07/2003
I was surprised how wonderful this crust was!! I too left out the cocoa, and made this crust for a pumpkin pie. Using vanilla yogurt added a nice touch (the possibilities are endless with the flavors of yogurt!). I brought one pie made with this crust to a gathering, and everyone loved the crust, because it was different. Word of caution: I used this on a bigger pie plate (deep dish), and the dough was spread a little thin, so ended up a little on the hard and crunchy side (not my favorite). I'd add an extra few graham crackers and a bit more yogurt if making a larger pie. Crust should be fairly thick for ultimate taste. Read More
(84)

Most helpful critical review

Rating: 3 stars
07/06/2009
It tastes good and is low-fat, but I found a few problems: it doesn't make *quite* enough for a standard 9" pie pan, it was too soft, and it became soggy after sitting in the fridge for a day. BUT I think I would use this recipe again if I were to make a pie that I know can be finished at one meal. Read More
(15)
65 Ratings
  • 5 star values: 33
  • 4 star values: 18
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
11/07/2003
I was surprised how wonderful this crust was!! I too left out the cocoa, and made this crust for a pumpkin pie. Using vanilla yogurt added a nice touch (the possibilities are endless with the flavors of yogurt!). I brought one pie made with this crust to a gathering, and everyone loved the crust, because it was different. Word of caution: I used this on a bigger pie plate (deep dish), and the dough was spread a little thin, so ended up a little on the hard and crunchy side (not my favorite). I'd add an extra few graham crackers and a bit more yogurt if making a larger pie. Crust should be fairly thick for ultimate taste. Read More
(84)
Rating: 4 stars
12/13/2004
I give this recipe 3 stars for taste and an extra for ingenuity and calorie-cutting. I had graham crackers so I just crushed them instead of buying crumbs (though the former is a bit more time-consuming). I will definitely be using this recipe from now on instead of buying pie crusts. A note to those who complained of the stickyness. I find as long as you wet whatever tool you're pressing the crust into the pan with (be it spoon spatula or hands) there isn't a problem. I dip a spoon in water and then press the crust into the pan and have no problems with stickyness. Read More
(61)
Rating: 5 stars
11/07/2003
Hurray for healthier! I made this without the cocoa powder and used flavored (soy) yogurt for a pumpkin pie. You couldn't tell. Tip: mix the yogurt in really well because it sticks to the utensil at wet spots when pressing it into pie dish. Read More
(42)
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Rating: 5 stars
10/09/2003
I made this crust without the cocoa and with vanilla yogurt. It turned out great and no one could believe it was actually healthier. I topped it with vanilla pudding and I bet it would taste great with some fruit on top of that. Quick and easy and tasted great too! Read More
(24)
Rating: 4 stars
04/18/2008
I give this 4 stars because it was slightly chewy. That said this is a VERY good alternative to the high fat crusts. I did not add the cocoa powder but otherwise made it the same. Besides the texture the crust was very good. An awesome subsitute if your trying to eat healthier. I made this with No Bake Cheesecake I from this site. YUM! P.S: i found this was FAR less chewy and held together way more if you make it at least a day in advance. It gets better over time Read More
(16)
Rating: 3 stars
07/06/2009
It tastes good and is low-fat, but I found a few problems: it doesn't make *quite* enough for a standard 9" pie pan, it was too soft, and it became soggy after sitting in the fridge for a day. BUT I think I would use this recipe again if I were to make a pie that I know can be finished at one meal. Read More
(15)
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Rating: 5 stars
08/31/2005
yummy! I made this crust for the Crumble Apple pie...I must admit I was a little worried about how this crust would turn out since I had a 9.5" pan and had to tweak things...but it turned out great! I used lowfat vanilla yogurt and I didn't find it too hard to work into the pan just press it with the bottom of a glass and you're good to go! Great crust thanks for sharing will def use again! Read More
(13)
Rating: 3 stars
03/11/2005
Tasted pretty good (I omitted the cocoa) but did not quite make enough to go up the sides completely of the pie plate so it was a bit crumbly. As crusts go decent but nothing to rave about. I do like that it's healthy though!:) Read More
(8)
Rating: 4 stars
11/07/2008
I used 4 tbsp of vanilla yogurt and I did use the coco. It was great with sugar free vinilla pudding pie. It's a keeper! Read More
(8)