Rating: 4.72 stars
60 Ratings
  • 5 star values: 50
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

Tastes just like a chocolate wafer pie crust...but only has 5 ingredients as opposed to about 50! This is extremely easy and I promise you won't do more work than if you used chocolate cookies.

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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 325 degrees F (165 degrees C).

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  • Whisk sugar, flour, cocoa powder, and salt together in a bowl until thoroughly combined. Pour melted butter into the mixture and stir to incorporate. Press dough into the bottom and up the sides of a 9-inch pie pan.

  • Bake crust in preheated oven until the sides are firm and the bottom bubbles slightly, about 10 minutes.

Cook's Note:

Can also be baked into 2 springform pans for cheesecakes. Bake for 13 minutes. Can also be baked into 24 cupcake liners for mini cheesecakes. Bake for 10 minutes.

Nutrition Facts

279 calories; protein 2.8g; carbohydrates 43.6g; fat 12.7g; cholesterol 30.5mg; sodium 83.6mg. Full Nutrition
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Reviews (53)

Most helpful positive review

Rating: 5 stars
10/19/2012
I had to write a review of this. I was kind of skeptical about this recipe because it only had one review. I tried it and it is better than an actual Oreo cookie crust. The best part about it, is I always have the ingredients on hand. It was also very easy to put together. Read More
(38)

Most helpful critical review

Rating: 3 stars
05/07/2017
The flavor of this crust is pretty good. My preference is for chocolate graham cracker crust which tastes better IMO. The crust does not have the exact same consistency and texture as a chocolate wafer crust or graham cracker crust. It's not as crumbly. Also the wafer and cracker crusts are more forgiving if you happen to have some spots where the dough is thicker. With this crust thick spots turned into solid cookies that were impossible to cut through. Be careful to press it evenly and thinly in your pie plate or spring form pan. I baked it in a glass pie plate and it stuck to the plate pretty bad. Next time I try it I'm going to butter the pie plate before pressing in the dough. With these couple of things in mind the recipe is a keeper. In a pinch when no chocolate graham crackers or wafers are on hand this crust comes to the rescue. Read More
(4)
60 Ratings
  • 5 star values: 50
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/19/2012
I had to write a review of this. I was kind of skeptical about this recipe because it only had one review. I tried it and it is better than an actual Oreo cookie crust. The best part about it, is I always have the ingredients on hand. It was also very easy to put together. Read More
(38)
Rating: 5 stars
12/26/2012
I have made this recipe several times in the last few days. The first time, I made it exactly as the recipe stated. It was wonderful, except the sugar crystals crunched a little (might have been the brand of sugar). My husband liked that; I didn't. The second time, I used powdered sugar instead and liked the consistency of the crust much better. Also, I reduce the sugar to 1 c. and even added subbed in some whole wheat flour with success. I will never make an Oreo crust again! Read More
(21)
Rating: 5 stars
09/01/2012
I love this recipe because it tastes even better than an Oreo crust and no food processor/ hammer is needed! Don't bake it for more than 10 minutes; otherwise you'll get a hard shell instead of a crumbly crust (like the texture of a real chocolate wafer crust) Read More
(17)
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Rating: 5 stars
03/11/2015
I came across this recipe while searching for a substitute to a cookie crust. I have a lot of cocoa powder at home and didnt plan to spend extra cash and time just to get myself a packet of oreo cookies for my latest dessert project (oreos are quite expensive from where I come from) so I wanted something quick and easy that could replicate an oreo crust (if not 100%, at least 70% of it) by using cocoa powder. And I FOUND IT! Made a few adjustments though - I used powdered brown sugar and reduced the amount to half and substituted a 1/4 of the cocoa powder with black cocoa powder. The result: 'cookie-ish' dark bittersweet crust which was exactly what I wanted. Loved the texture, loved the taste. THANK YOU for this great recipe. I most definitely will never ever buy cookies to make crusts again. Read More
(14)
Rating: 5 stars
06/29/2013
Wonderful recipe! Easy with just a few common pantry items. I am gluten (corn and egg) free and this was very adaptable to my dietary needs. I substituted sorghum flour for white flour with very good results. Really I think any flour would work: brown rice, buckwheat, millet or garbanzo! I'm so grateful I found this recipe!!!! Read More
(13)
Rating: 5 stars
06/15/2013
This tasted very good and a lot easier than crushing up chocolate cookies. The only problem was that I cooked it longer than the 10 minutes, because it didn't look done to me and when cooled, the crust got too hard like another reviewer mentioned. It is probably perfect at 10 minutes like the recipe says. Read More
(10)
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Rating: 5 stars
11/27/2014
Tastes better than oreo! I was skeptical cause I really like oreo. I multiplied recipe by 4 and made it in 2 cake pans still using same time. Word of advice if you make one to crumble and do a sloppy job putting it in pan cause you are planning to crumble anyways and it gets cooked at different consistency just go ahead and crumble when cooled and put back in a short time. It turned out great and looks great too! Thank you so much and for all the reviews that talked me into trying! Update: I kept having issues of the pie shell sticking to the pan so I started crumbling it all and really love cooking pudding and mixing the crust crumbled inside and on top and it's very good! Lots of people have loved it! The crust is a very good addition! Read More
(9)
Rating: 5 stars
04/03/2013
I love this recipe, I never have Oreo crumbs but I always have these ingredients, remember to use 325 degrees, burnt my first one since I didn't read the directions properly. Read More
(8)
Rating: 5 stars
11/28/2013
This was very easy and tasted great like a famous cream filled sandwich cookie. I made it as a base for a chocolate espresso cheesecake and since it was still slightly warm when I poured the batter in and baked the top sort of melted and created a very thin layer of gooey chocolate between the crust and cheesecake. Some guests commented that the crust was the best part of the dessert lol Read More
(6)
Rating: 3 stars
05/07/2017
The flavor of this crust is pretty good. My preference is for chocolate graham cracker crust which tastes better IMO. The crust does not have the exact same consistency and texture as a chocolate wafer crust or graham cracker crust. It's not as crumbly. Also the wafer and cracker crusts are more forgiving if you happen to have some spots where the dough is thicker. With this crust thick spots turned into solid cookies that were impossible to cut through. Be careful to press it evenly and thinly in your pie plate or spring form pan. I baked it in a glass pie plate and it stuck to the plate pretty bad. Next time I try it I'm going to butter the pie plate before pressing in the dough. With these couple of things in mind the recipe is a keeper. In a pinch when no chocolate graham crackers or wafers are on hand this crust comes to the rescue. Read More
(4)