This is the best chocolate pie ever & a firm family favourite! It has a wonderful thick layer of rich egg-free chocolate pudding on a crumbly cookie base!
I pinched this family favourite from my mother. It is an old recipe from a 1972 American magazine.
Quick, easy to make and absolutely delicious, this is the best chocolate pie ever!
No eggs are involved in this recipe, so it is light and silky smooth, rather than being thick and dense.
How to make the pie crust
A store bought pie crust works well, or make your own cookie crumb base – it firms up when chilled and does not require pre-baking or rolling.
- Place the cookies in a zip-lock bag, seal and crush with a rolling-pin.
- Then mix with softened butter and pat down forming a thin layer.
How to make the pie
- Mix all the ingredients (apart from the butter and vanilla) together and heat in a medium saucepan on medium heat.
- Stir once in a while to ensure it does not stick to the bottom of the pan.
- Allow to boil for one minute and then remove from the heat.
- Stir in the butter and vanilla extract till they are mixed through and and the mixture turns glossy.
- Pour onto the pie crust, cover and chill for a couple of hours.
Pro Tip: Use a good quality cocoa powder – it makes all the difference.
For individual portions
Make individual portions by spooning the pudding into small bowls and once it has cooled and set, decorate with a sprinkling of icing sugar.
This chocolate pudding is also wonderful on its own.
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Snow Ghost Chocolate Pie
For the base
- 2 cups cookie crumb digestives/ginger cookies/graham crackers
- 5-6 tablespoons butter
For the Filling
- ½ cup cocoa powder unsweetened
- ⅓ cup cornstarch
- 1 ¼ cups sugar
- ¼ teaspoon salt
- 3 cups warm milk
- 3 tablespoons butter
- 1 ½ teaspoons vanilla extract
To make the pie base
- In a large bowl, mix together the cookie crumb and melted butter. The mixture should be moist and hold together well.
- Transfer the mixture to a 9-inch pie dish and gently pat down with your fingers so that some of the mixture goes up the sides of the dish.
To make the filling
- In a medium saucepan add the cocoa powder, milk, sugar, salt, and cornstarch and stir to mix.
- Place on medium heat, and stir once in a while to ensure it does not stick to the bottom.
- Allow to boil for one minute, then remove from heat.
- Add butter and vanilla extract, stirring well into the mixture till it becomes glossy.
- Pour over the cookie base. Allow the pie to cool on the counter, then lay a sheet of cling film over the top of the chocolate pie, pressing out any air bubbles, to achieve a smooth finish.
- Refrigerate until set (1-2 hours)
- Serve with a scoop of ice cream.
- For the base, instead of making a cookie crumb, you could use a store bought pie crust.
- Use a good quality cocoa powder – it makes all the difference.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
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