Quick, easy to make, and absolutely delicious, this is the best chocolate pie ever!
I pinched this family favourite from my mother. It is an old recipe from an American magazine from 1972. Quick, easy to make, and absolutely delicious, this is the best chocolate pie ever!
The cookie crumb base is great, as it firms up when chilled and does not require pre-baking or rolling. You can use digestives, ginger snaps or shortbread for your base. Just place the cookies in a zip-lock bag, seal and crush with a rolling-pin.
The filling also makes a great pudding on its own if you don’t feel like making the cookie base. You can make individual portions by spooning into small bowls and decorating with a sprinkling of icing sugar once it has set.
Snow Ghost Chocolate Pie
For the base
- 2 cups ground plain cookies digestives, ginger snaps or shortbread
- 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 milk
- 3 tablespoons butter
- 1 1/2 teaspoons vanilla essence
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 holds 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 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. Remove from heat.
Add butter and vanilla essence, stirring well into mix. Pour into the cookie base. Lay a film of cling film over the top of the chocolate filling to achieve a smooth finish. Refrigerate until set (1-2 hours)
Serve with a scoop of ice cream.