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A wonderful thick layer of rich chocolate pudding on a crumbly, cookie base! (No eggs required.) This is the best chocolate pie ever, and a family favourite!
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!
Do use a good quality cocoa powder – it’ll make such a difference.
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 digestives, ginger cookies or graham crackers for your base. Place the cookies in a zip-lock bag, seal and crush with a rolling-pin.
This chocolate pudding is wonderful on its own. No eggs are involved in this recipe, so it is not dense, but light and silky smooth. Make individual portions by spooning the pudding into small bowls and once it has cooled and set, decorate with a sprinkling of icing sugar.
For a delicious taste of the East, try this Chocolate cardamom pudding
Snow Ghost Chocolate Pie
For the base
- 2 cups ground cookies digestives, ginger cookies or graham crackers
- 5-6 tablespoons melted butter
For the Filling
- 1/2 cup bitter cocoa powder
- 1/3 cup cornstarch
- 1 1/4 cups sugar
- 1/4 teaspoon salt
- 3 cups warm whole milk
- 3 tablespoons butter
- 1 1/2 teaspoons vanilla extract
To make the pie base
- In a large bowl, grind the cookies, add the melted butter and mix well. The mixture should be moist and hold together well. Line the bottom of a 9-inch pie dish with the mixture 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 heavy bottomed, medium saucepan, combine the cocoa powder, sugar, salt, and cornstarch. Slowly pour and blend the milk into the dry ingredients, stirring till smooth. Place on medium heat, stirring constantly until it boils. Allow to boil for one minute only, then remove from heat.
- Add butter and vanilla extract, stirring well into mix. 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.
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