ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Wicked Chocolate Wedges

Oxmoor House
Yield Serves 8
This rich and chocolaty pie is topped off with a dollop of whipped cream and candy corn. But a sprinkle of chocolate curls makes it decadent!


  • 2/3 cup milk
  • 3/4 cup semi-sweet chocolate chips
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 14 ounce can sweetened condensed milk
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter
  • 8 -inch chocolate cookie crust
  • Garnish: frozen whipped topping, candies

How to Make It

  1. Pour milk into a 3-quart saucepan over medium heat. Heat just until milk begins to bubble around the edges. Do not boil. Remove from heat and whisk in chocolate chips until melted. Cool slightly. Stir cornstarch into cold water until dissolved. Whisk cornstarch mixture, sweetened condensed milk, eggs and vanilla into chocolate mixture. Bring to a boil over medium heat, whisking constantly. Boil one minute or until mixture thickens and is smooth; do not overcook. Remove from heat and whisk in butter. Spoon mixture into pie crust. Cover and chill 8 hours. Top with whipped topping and candies.

A Ghastly-Good Halloween