Description
A silky, rich chocolate custard fills a crisp chocolate cookie crust and is topped with freshly whipped cream and chocolate curls. This no-fuss pie is perfect for celebrations or a weeknight dessert craving—easy to make, incredibly indulgent, and guaranteed to impress.
Ingredients
24 chocolate sandwich cookies
5 tablespoons unsalted butter, melted
2 cups whole milk
1 cup heavy cream
4 large egg yolks
¾ cup granulated sugar
¼ cup cornstarch
6 ounces dark chocolate, chopped
1½ teaspoons vanilla extract
⅛ teaspoon salt
1 cup heavy cream (for topping)
1 tablespoon powdered sugar (for topping)
Chocolate curls (optional, for garnish)
Instructions
1. Preheat oven to 350°F.
2. Crush chocolate sandwich cookies in a food processor until finely ground.
3. Combine crumbs with melted butter and press into a 9-inch pie dish.
4. Bake for 10 minutes and cool completely.
5. In a medium saucepan, whisk together milk, 1 cup cream, sugar, egg yolks, and cornstarch.
6. Cook over medium heat, whisking constantly, until thickened and bubbling.
7. Remove from heat and stir in chopped chocolate, vanilla, and salt until smooth.
8. Strain mixture through a fine mesh sieve into cooled crust.
9. Smooth the surface and chill for at least 4 hours or overnight.
10. Whip remaining 1 cup of cream with powdered sugar until soft peaks form.
11. Spread whipped cream over pie and garnish with chocolate curls.
12. Serve chilled with a warm knife for clean slices.
Notes
Chill overnight for the cleanest, most sliceable results.
Use a fine mesh strainer to remove any lumps from the custard before chilling.
A warm knife ensures neat slices when serving—just dip and wipe between cuts.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake with baked crust
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 25g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg