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!
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!
You my also like our chocolate and cardamon pudding pots or these chocolate pudding cookie cups.
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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
- 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 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.
Keep in a sealed container in the fridge for up to 4 days.
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Snow Ghost Chocolate Pie (Egg-Free)
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
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.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
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.
Yes, that would be delicious!
This is amazing. I want to try it
Thanks, I hope it becomes one of your favourites too ?