Double Chocolate Cream Pie
Total Time
55 minutes + overnight chill
Prep Time
45 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(3)
Ingredients
8-10 servings
- 20 (8oz) chocolate sandwich cookies (regular or gluten free)
- 4 tbsp unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1/4 cup (32g) cornstarch
- 1/4 cup (25g) regular unsweetened cocoa powder
- 1/4 tsp kosher salt
- 2 cups (480g) whole milk
- 1 cup (240g) heavy cream
- 4 oz 70% dark chocolate, chopped
- 2 oz milk chocolate, chopped
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup (240g) heavy cream
- 1 cup (250g) Chocolate SunButter
- 8oz cream cheese, room temp
- 1/2 cup (55g) powdered sugar
- 1 tsp vanilla extract
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Preparation
Step 1
Preheat the oven to 350F.
Step 2
Blitz the cookies in a food processor until they reach a fine crumb consistency.
Step 3
Mix in the melted butter and then press the mixture into a 9" pie dish.
Step 4
Press the crust into the bottom and sides of the pan, reaching as far up as possible.
Step 5
Bake the crust for 10 minutes, then use the back of a spoon to press down any bits that may have puffed up while baking. Turn off the oven.
Step 6
In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt.
Step 7
Slowly pour in the milk and cream as you whisk.
Step 8
Place the saucepan over medium heat. Whisk continuously until the mixture starts to bubble. Allow to bubble for 30 seconds as the pudding thickens. Remove from heat.
Step 9
Off heat, whisk in the chopped chocolate followed by the butter and vanilla.
Step 10
Pour the pudding into the crust. Cool at room temperature for 15 minutes, then chill in the fridge for 30 minutes uncovered.
Step 11
In a large bowl, whip the heavy cream until it reaches stiff peaks.
Step 12
Scoop the whipped cream into a separate bowl.
Step 13
Add the cream cheese and Chocolate SunButter to the original mixing bowl. Mix until combined.
Step 14
Mix in the powdered sugar and vanilla. The mixture should be thick and dry.
Step 15
Fold in half of the whipped cream to thin out the mousse.
Step 16
Fold in the rest of the whipped cream until the mousse is light and fluffy.
Step 17
Dollop the mousse on top of the chocolate pudding and use the back of a spoon to make swirls.
Step 18
Sprinkle with chocolate curls and chill the pie uncovered overnight.
Step 19
Allow the pie to sit at room temperature for 30 minutes before serving.
Step 20
Save recipe for the next time?
Chef's notes
For a gluten-free version, substitute regular sandwich cookies with gluten-free ones.
Use high-quality chocolate for the best flavor.
The pie sets best when chilled overnight.
