9″ Chocolate Graham Cracker Crumb Crust

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Sift the cocoa and powdered sugar together in a bowl.

 

 

 

 

 

 

 

Add the crumbs, mixing well

 

 

 

 

 

 

 

Add the butter and toss with a fork until the crumbs are completely coated.

 

 

 

 

 

 

 

 

 

 

 

Spray the bottom of the quiche pan and spread 2/3 of the crumbs (200 grams or 7 ounces) evenly over the bottom of the pan.

 

 

 

 

 

 

 

Distribute evenly against the sides of the pan.

 

 

 

 

 

 

 

Press them firmly against sides

 

 

 

 

 

 

 

 

 

 

and the remainder (160 grams or 5 2/3 ounces) on the bottom.

 

 

 

 

 

 

 

 

 

 

 

 

Finished crust.

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