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    Home » Recipes » Dessert

    Snow Ghost Chocolate Pie (Egg-Free)

    Published Oct 6, 2016, modified Mar 15, 2023 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ 4 Comments /

    Jump to Recipe
    pin image of Chocolate pie with strawberry and text overlay

    This is the best chocolate pie ever and a firm family favourite! It has a wonderful thick layer of rich egg-free chocolate pudding on a crumbly cookie base! 

    snow ghost pie with a strawberry on top

    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!

    pie3

    You my also like our chocolate and cardamon pudding pots or these chocolate pudding cookie cups.

    Click the subscribe button above to get more recipes like this to your inbox.

    Jump to:
    • Its egg free
    • How to make the pie crust
    • Making the pie
    • For individual portions
    • Storing leftovers
    • You may also like …
    • 📋 Recipe

    Its egg free

    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.

    You can use any variety of cookie such as chocolate, shortbread, ginger, digestives or even graham crackers for your base.

    Here are two useful tips:

    • 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.

    Making the pie

    1. Mix all the ingredients (apart from the butter and vanilla) together and heat in a medium saucepan on medium heat.
    2. Stir once in a while to ensure it does not stick to the bottom of the pan.
    3. Allow to boil for one minute and then remove from the heat.
    4. Stir in the butter and vanilla extract till they are mixed through and and the mixture turns glossy.
    5. Pour onto the pie crust, cover and chill for a couple of hours.

    Pro Tip: Use a good quality cocoa powder – it makes such a 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.

    Storing leftovers

    Keep in a sealed container in the fridge for up to 4 days.

    You may also like …

    • Bliss Balls
    • Halloween Pudding
    • Chocolate Chip Blondies
    • Chocolate Orange Cake

    Did you like this recipe? Please take a moment to rate it in the recipe card below, leave a comment, and if you are sharing it on social media please tag us @endofthefork. Thanks!

    Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

    📋 Recipe

    .Slice of chocolate pie with ice cream on a painted plate.

    Snow Ghost Chocolate Pie (Egg-Free)

    Nicole Shroff
    This is the best chocolate pie ever and a firm family favourite! It has a wonderful thick layer of rich egg-free chocolate pudding on a crumbly cookie base! 
    5 from 5 votes
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    Prep Time 10 mins
    Cook Time 5 mins
    Chill time 1 hr
    Total Time 15 mins
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 437 kcal

    Ingredients

    Metric | US Customary

    For the base

    • 200 g cookie crumb 2 cups, digestives/ginger cookies/graham crackers
    • 6 tablespoons butter

    For the Filling

    • 50 g cocoa powder ½ cup, unsweetened
    • 50 cup g cornstarch ⅓ cup
    • 250 g sugar 1 ¼ cups
    • ¼ teaspoon salt
    • 700 ml warm milk 3 cups
    • 3 tablespoons butter
    • 1 ½ teaspoons vanilla extract

    Instructions
     

    To make the pie base

    • In a large bowl, mix together 200 g cookie crumb and melted 6 tablespoons 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 50 g cocoa powder, 700 ml warm milk, 250 g sugar, ¼ teaspoon salt, and 50 cup g 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 3 tablespoons butter and 1 ½ teaspoons 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) and serve with a scoop of ice cream.

    Notes

    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 such a difference.
    Keep in a sealed container in the fridge for up to 4 days.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 437kcalCarbohydrates: 60gProtein: 6gFat: 21gSaturated Fat: 11gCholesterol: 44mgSodium: 345mgPotassium: 228mgFiber: 2gSugar: 40gVitamin A: 520IUCalcium: 122mgIron: 1.5mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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    Reader Interactions

    Comments

    1. Mare Mosso

      January 01, 2017 at 12:07 pm

      Great recipe, quick to make and a sure fire pleaser. Adding a couple of crushed amaretti to the cookie crumb base doesn’t hurt either.

      Reply
      • Nicole

        January 26, 2017 at 2:53 pm

        Yes, that would be delicious!

        Reply
    2. Patrizia

      October 18, 2016 at 9:40 pm

      This is amazing. I want to try it

      Reply
      • Nicole

        October 19, 2016 at 6:33 am

        Thanks, I hope it becomes one of your favourites too ?

        Reply

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