Chocolate Layer Pie Recipe

Name: Chocolate Layer Pie
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 1 ½ cups chocolate cookie crumbs; 3/4 cup plus 1 teaspoon granulated sugar; Butter; 8 ounces cream cheese; 2 cups 1 tablespoon milk; 1 cup whipped topping, divided; 2 tablespoons cornstarch; 1/4 cup plus 1 tablespoon unsalted butter; 2 large egg yolks; German Sweet Chocolate; chocolate shavings, for garnish; 1 teaspoon vanilla extract; 4 ounces unsweetened chocolate, chopped

Indulge in this rich and creamy Chocolate Layer Pie! A twist on classic French Silk Pie, this recipe features a buttery chocolate cookie crust, a luscious cream cheese layer, and a decadent chocolate pudding filling. Get ready for a flavor explosion that will leave you wanting more! For the best results, use plain chocolate cookies for the crust – avoid Oreos to prevent burning and an off-flavor.

Prep Time 30 mins

Cook Time 60 mins

Calories 488 kcal

Protein 12g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Layer Pie

1 ½ cups chocolate cookie crumbs
3/4 cup plus 1 teaspoon granulated sugar
Butter
8 ounces cream cheese
2 cups 1 tablespoon milk
1 cup whipped topping, divided
2 tablespoons cornstarch
1/4 cup plus 1 tablespoon unsalted butter
2 large egg yolks
German Sweet Chocolate
chocolate shavings, for garnish
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped

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How to Make Chocolate Layer Pie

Preheat oven to 350°F (175°C).
Combine 1 ½ cups chocolate cookie crumbs, 3 tablespoons granulated sugar, and ¼ cup (½ stick) melted unsalted butter.
Press the mixture firmly into a 9-inch pie plate, covering the bottom and sides evenly.
Bake for 10-12 minutes, or until lightly golden.
Let the crust cool completely.
In a medium bowl, beat 8 ounces cream cheese, ¼ cup granulated sugar, and 1 tablespoon milk until smooth and creamy.
Gently fold in ½ cup whipped topping.
Spread the cream cheese mixture evenly over the cooled crust.
In a medium saucepan, whisk together ⅓ cup granulated sugar and 2 tablespoons cornstarch.
Gradually whisk in 2 cups milk, 4 ounces unsweetened chocolate (chopped), and 1 tablespoon unsalted butter.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
Reduce heat to low and cook for 2 minutes more, stirring constantly.
Remove 1 cup of the chocolate pudding mixture from the saucepan.
In a separate bowl, whisk the removed pudding mixture into 2 large egg yolks.
Return the egg yolk mixture to the saucepan with the remaining pudding.
Bring to a boil, stirring constantly for 2 minutes.
Remove from heat and stir in 1 teaspoon vanilla extract.
Let the pudding cool slightly, stirring occasionally, to prevent a skin from forming.
Pour the cooled chocolate pudding over the cream cheese layer in the pie crust.
Refrigerate for at least 4 hours, or preferably overnight, until set.
Before serving, spread the remaining ½ cup whipped topping over the pudding layer and garnish with shaved chocolate.