Double Chocolate Cream Pie is a rich and indulgent dessert that combines the bold flavors of chocolate in a delightful way. With a chocolate cookie crust, creamy chocolate filling, and fluffy chocolate mousse topping, this pie is sure to satisfy any chocolate lover’s cravings. It’s perfect for celebrations, gatherings, or just to treat yourself on a cozy evening.
Why Make This Recipe
You should make this Double Chocolate Cream Pie because it’s easy to prepare and can impress anyone. The combination of textures and flavors creates a luscious dessert that feels special, yet it is simple enough to make at home. Plus, it’s a great way to use chocolate in multiple forms – cookies, heavy cream, and different types of chocolate. Sharing this pie will surely bring smiles to faces!
How to Make Double Chocolate Cream Pie
Here’s how you can make this delicious pie step by step:
Ingredients:
- 20 (8oz) chocolate sandwich cookies (regular or gluten free)
- 4 tbsp unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1/4 cup (32g) cornstarch
- 1/4 cup (25g) regular unsweetened cocoa powder
- 1/4 tsp kosher salt
- 2 cups (480g) whole milk
- 1 cup (240g) heavy cream
- 4 oz 70% dark chocolate, chopped
- 2 oz milk chocolate, chopped
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 cup (240g) heavy cream
- 1 cup (250g) Chocolate SunButter
- 8 oz cream cheese, room temp
- 1/2 cup (55g) powdered sugar
- 1 tsp vanilla extract
Directions:
- Chocolate Crust: Start by crushing the chocolate sandwich cookies until they form fine crumbs. Mix in the melted butter until well combined. Press this mixture into the bottom of a pie pan to form the crust. Bake at 350°F (175°C) for about 10 minutes, then let it cool.
- Chocolate Cream Pie Filling: In a saucepan, whisk together the granulated sugar, cornstarch, cocoa powder, and salt. Gradually add the whole milk, stirring constantly over medium heat until it thickens. Remove from heat and stir in the dark chocolate, milk chocolate, butter, and vanilla extract. Pour this filling into the cooled crust and refrigerate for at least 4 hours or until set.
- Chocolate Mousse: To make the mousse, whip 1 cup of heavy cream until soft peaks form. In another bowl, mix the Chocolate SunButter, cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into this mixture until fully combined. Spread the mousse over the set chocolate filling.
How to Serve Double Chocolate Cream Pie
To serve, slice the Double Chocolate Cream Pie into wedges. You can garnish each slice with whipped cream, chocolate shavings, or fresh berries for an extra touch. This pie is delicious chilled and can be enjoyed as a dessert after a meal or a sweet snack.
How to Store Double Chocolate Cream Pie
Store any leftover pie in the refrigerator, covered with plastic wrap or a pie lid. It should stay fresh for up to 5 days. If you want to keep it longer, you can freeze it, but it’s best to enjoy it fresh.
Tips to Make Double Chocolate Cream Pie
- Use high-quality chocolate for the best flavor.
- Make sure to let the pie set properly in the fridge for the best texture.
- If you want a sweeter filling, you can adjust the amount of sugar to taste.
Variation (if any)
You can experiment with different toppings like whipped cream mixed with mint for a refreshing twist or add different types of chocolate for varied flavors. Adding a layer of fresh fruit between the chocolate filling and mousse can also introduce a tasty contrast.
FAQs
Q1: Can I use a different type of cookie for the crust?
A1: Yes! You can use any cookie you like. Vanilla cookies or even graham crackers can be a nice alternative.
Q2: Is there a dairy-free option for this recipe?
A2: Yes! You can use dairy-free cream cheese, non-dairy butter, and substitute the milk and heavy cream with plant-based alternatives like almond milk and coconut cream.
Q3: How do I know when the filling has thickened?
A3: The filling should bubble slightly and become thick enough to coat the back of a spoon. Keep whisking to prevent sticking and ensure even thickness.
Double Chocolate Cream Pie
Ingredients
For the crust
- 20 cookies chocolate sandwich cookies (regular or gluten free) Crushed into fine crumbs
- 4 tbsp unsalted butter, melted
For the filling
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup regular unsweetened cocoa powder
- 1/4 tsp kosher salt
- 2 cups whole milk
- 4 oz 70% dark chocolate, chopped
- 2 oz milk chocolate, chopped
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the mousse
- 1 cup heavy cream For whipping
- 1 cup Chocolate SunButter
- 8 oz cream cheese, room temp
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation of Crust
- Crush the chocolate sandwich cookies until they form fine crumbs.
- Mix in the melted butter until well combined.
- Press this mixture into the bottom of a pie pan to form the crust.
- Bake at 350°F (175°C) for about 10 minutes, then let it cool.
Filling Preparation
- In a saucepan, whisk together the granulated sugar, cornstarch, cocoa powder, and salt.
- Gradually add the whole milk, stirring constantly over medium heat until it thickens.
- Remove from heat and stir in the dark chocolate, milk chocolate, butter, and vanilla extract.
- Pour this filling into the cooled crust and refrigerate for at least 4 hours or until set.
Mousse Preparation
- Whip 1 cup of heavy cream until soft peaks form.
- In another bowl, mix the Chocolate SunButter, cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold the whipped cream into this mixture until fully combined.
- Spread the mousse over the set chocolate filling.
Serving
- Slice the Double Chocolate Cream Pie into wedges.
- Garnish each slice with whipped cream, chocolate shavings, or fresh berries if desired.
