The idea of making pie can seem overwhelming to both bakers, and non-bakers. Pie crust can be very temperamental, which allows so much room for error. Crusts can become soggy very easy, and just basically aren’t very user friendly. When you don’t want to roll out pie crust, most people go to a graham cracker crust, which is much easier, and requires no rolling.
When thinking of what pies I wanted to make for the holiday season, I wanted to bring you something that was different, user friendly, and appealing to a lot of people…and why not make it chocolate? This Chocolate Oat Pie Crust is really simple, adds tons of flavor, great texture, and won’t make you crazy!
Tips for the perfect Chocolate Oat Pie Crust
*Use good cocoa powder! I love using “Dutch Process” cocoa power, because it tends to be more rich, and smooth. It makes a huge difference, and is totally worth it.
*Make sure the butter has cooled before pouring it into the mixture.
*A food processor is your best friend for this. There really is not other way to break up the oats as nicely. You can try using a store-bought oat flour instead, if desired.
- 1¼ old fashioned oats
- ¾ cup unbleached all-purpose flour
- ¼ cup brown sugar
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted and cooled
- Preheat the oven to 350 degree
- Place the oats, flour, brown sugar, cocoa powder, salt, and cinnamon into a food processor
- Pulse until well combined
- With the mixer running, slowly pour in the butter, and mix until the mixture comes together; it will hold its shape when pressed together
- Pour the mixture out onto a pie dish, and use your hands to evenly press the mixture into the dish
- Bake at 350 for 15-20 minutes