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The Ultimate Chocolate Pie

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Hands-on time 1 hr, 10 mins
Total time 11 hrs
Yield

Makes 8 to 10 servings

For the crust, crumble three-fourths of 1 (9-oz.) box of chocolate wafer cookies to yield 2 cups.

Ingredients

  • CRUST
  • 2 cups chocolate wafer cookie crumbs
  • 1/2 cup finely chopped toasted pecans
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • Vegetable cooking spray
  • FILLING
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/4 cup unsweetened cocoa
  • 1/8 teaspoon table salt
  • 2 cups half-and-half
  • 4 egg yolks
  • 1 (4-oz.) semisweet chocolate baking bar, finely chopped
  • 1/2 (4-oz.) 60% cacao bittersweet chocolate baking bar, finely chopped
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • MOUSSE
  • 3/4 cup milk chocolate morsels
  • 1 cup plus 3 Tbsp. heavy cream
  • TOPPING
  • Chocolate Whipped Cream

How to Make It

  1. Prepare Crust: Preheat oven to 350°. Pulse first 3 ingredients in a food processor 4 to 5 times. Transfer crumb mixture to a medium bowl; stir in 1/2 cup melted butter. Press on bottom, up sides, and onto rim of a lightly greased (with cooking spray) 9-inch deep-dish pie plate. Bake 10 minutes. Cool on a wire rack. Prepare Filling: Whisk together 3/4 cup sugar and next 3 ingredients in a large saucepan. Whisk together half-and-half and egg yolks in a large bowl. Gradually whisk egg mixture into sugar mixture. Cook over medium heat, whisking constantly, 6 to 8 minutes or just until mixture begins to boil. Cook, whisking constantly, 1 more minute; remove from heat. Whisk in semisweet chocolate and next 3 ingredients. Place plastic wrap directly on warm filling. Let stand 30 minutes. Spread filling in cooled crust; place plastic wrap directly on filling, and chill 30 minutes. Prepare Mousse: Microwave milk chocolate morsels and 3 Tbsp. heavy cream in a medium bowl at MEDIUM (50% power) for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals. Let stand 30 minutes, stirring occasionally. Beat 1 cup heavy cream at medium-high speed with an electric mixer until soft peaks form. Gently fold half of whipped cream into milk chocolate mixture until blended and smooth; fold in remaining whipped cream. Spread mousse over filling. Cover and chill 8 to 24 hours or until set. Top with Chocolate Whipped Cream just before serving.Note: We tested with Ghirardelli Semi-Sweet Chocolate Baking Bar and Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar.