Chocolate pecan graham cracker pie crust combines the rich, indulgent flavors of dark chocolate and toasted pecans with the sweet crunch of graham crackers. This chocolatey, nutty crust serves as the perfect foundation for a variety of desserts, from creamy vegan no-bake cheesecakes to velvety plant-based chocolate pies. It’s perfect for this No Bake Pumpkin Cheesecake.
Rich Chocolate & Nutty Flavor!
Its the rich chocolate flavor, perfect texture, and nutty undertones add a sumptuous contrast to any filling, creating a harmonious balance of flavors and textures in every tasty bite. Add some vegan chocolate pudding filling for a quick dessert! Try this Vegan Chocolate Pudding with 3-Ingredients or this Chocolate Pudding that’s Sugar-Free!
Ingredients in Chocolate Pecan Graham Cracker Pie Crust
Graham Crackers are crushed into fine crumbs and will be a crunchy, sweet, and delicious base for all the other ingredients.
Cocoa Powder provides rich chocolate flavor.
Brown Sugar has sweet depth of flavor. I used dark brown sugar, but any will do.
Pecans are distinctively delicious and add lots of tasty, nutty flavor.
Plant-Based Butter & Coconut Oil are what make everything stick together. Once chilled, these are the ingredients that allow the crust to stay firm.
How to Make the Crust
First, choose your graham cracker. It can be hard to find graham crackers that are vegan. It’s even more difficult still to find ones that are both vegan and gluten free. I’m working on a recipe that I’ll link here when done, but as far as store-bought grahams, I like THESE. The easiest way to do this is to pulverize them in a food processor or blender until they’re ground into a texture that’s kind of like sand. Not too fine. Then do the same with the roasted pecans. Just grind them in a food processor or blender until they’re the texture of sand. Pulsing helps.
Mix the crushed graham crackers and pecans with the rest of the ingredients and stir well until everything is evenly distributed and the crumbs start sticking together.
To make the pie crush, just spread the mixed crumbs on the bottom and up the sides of a pie plate or tin and press until they’re firm.
How to Use a Graham Cracker Crust
Any graham cracker crust is great for no-bake pies. Just pour in your filling and chill and serve. This crust could also be baked empty and then used for no-bake pies or for baked pies. Be sure to cover the edges with foil to prevent burning.
Chocolate Pecan Graham Cracker Pie Crust RECIPE
Chocolate Pecan Graham Cracker Pie Crust
Ingredients
- 1 cup graham cracker crumbs (about 9 sheets, depending on the brand)
- 1 cup pulverized pecans (about 1 1/4 cups whole
- 1/2 cup cocoa powder
- 1/2 cup dark brown sugar
- 1/3 cup melted coconut oil
- 3 tablespoons melted plant based butter
- pinch salt
Instructions
- Crush the graham crackers in a food processor or blender until they have the texture of heavy sand.
- Use the same food processor or blender to pulverize the pecans until they also have the texture of heavy sand.
- Mix the graham cracker crumbs and pulverized pecans together with the rest of the ingredients. Mix together until well blended and it all starts sticking together.
- Pour the mixture into a pie plate. and press into the bottom and up the sides. Make the crust about a quarter of an inch thick And press until firmed.
- The crust can be used as is. or it can be baked for 10 minutes. before filling.
- The crust mixture needs to be used right away. But the finished product can be stored for up to a couple of days.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.