Ingredients:

  • 1.5 cups (180g) chocolate graham cracker crumbs
  • 5 tbsp (70g) unsalted butter, melted
  • 2 tbsp (15g) unsweetened cocoa powder
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Pulse the chocolate graham crackers in a food processor until they reach a fine, sand-like texture, or crush them in a sealed bag with a rolling pin. Transfer crumbs to a mixing bowl and stir in the cocoa powder and salt.
  2. Pour the melted butter over the crumb mixture. Stir with a spatula until the crumbs are uniformly mahogany and the mixture resembles wet sand.
  3. Press the mixture firmly into the base and evenly up the sides of a 9-inch pie plate using the bottom of a flat measuring cup to remove air pockets.
  4. For a no-bake version, place the crust in the freezer for 15 minutes. For a baked version, bake at 350°F (175°C) for 8–10 minutes until fragrant and set, then cool completely.