You can make this crust in advance. Cover and keep frozen for up to 2 weeks.

Katie Higgins


Ingredient Checklist


Instructions Checklist
  • Make crust: Line bottom of an 8 1/2-inch springform pan with parchment. Combine crust ingredients plus 1 Tbsp. water in a food processor; process until fine crumbs form. Press dough into prepared pan, pressing up along sides. Freeze until set, at least 4 hours.

  • Make filling: Combine filling ingredients in a food processor or blender; process until completely smooth. Pour into prepared piecrust. Refrigerate, uncovered, for at least 6 hours to firm up. Refrigerate any leftovers in a covered container for up to 4 days.


Chocolate-Covered Katie

Nutrition Facts

280 calories; fat 16g; saturated fat 5g; cholesterolmg; fiber 6g; protein 7g; carbohydrates 33g; sodium 84mg; iron 4mg; calcium 74mg.