My Favorite Double Chocolate Pie
Indulge in decadence with My Favorite Double Chocolate Pie, the ultimate dessert for chocolate lovers. This dreamy creation starts with a buttery chocolate sandwich cookie crust that's baked to perfection, then filled with a luscious blend of semisweet and milk chocolate chips melted into velvety heavy cream. Lightened with fluffy whipped cream, the filling achieves an airy, mousse-like texture that melts in your mouth. Topped with freshly whipped cream and optional chocolate shavings for a touch of elegance, this no-fuss, no-bake filling sets beautifully in the fridge. Perfect for holidays, celebrations, or simply satisfying your chocolate cravings, this easy-to-make dessert will leave everyone asking for seconds. Ready in just 30 minutes of prep, this show-stopping double chocolate pie is as impressive as it is irresistible!
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies
- 6 tablespoons Unsalted butter (melted)
- 1.5 cups Semisweet chocolate chips
- 0.5 cups Milk chocolate chips
- 1.5 cups Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Whipping cream (for topping)
- 2 tablespoons Chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Crush the chocolate sandwich cookies into fine crumbs using a food processor, or place them in a sealed plastic bag and crush with a rolling pin.
In a medium bowl, combine the cookie crumbs and melted butter. Mix well until the crumbs are evenly coated.
Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8–10 minutes, then remove and let it cool completely on a wire rack.
In a medium saucepan, combine the semisweet chocolate chips, milk chocolate chips, and 1 cup of heavy cream. Heat over low heat, stirring constantly, until the chocolate is fully melted and the mixture is smooth.
Remove the chocolate mixture from heat and stir in the vanilla extract. Allow it to cool to room temperature.
In a large mixing bowl, whip the remaining 1/2 cup of heavy cream with powdered sugar until soft peaks form.
Gently fold the whipped cream into the cooled chocolate mixture until fully incorporated, creating a light and fluffy filling.
Pour the chocolate filling into the cooled pie crust, smoothing the top with a spatula. Refrigerate the pie for at least 4 hours, or until set.
Before serving, whip 1 cup of whipping cream until stiff peaks form and spread or pipe it over the top of the pie.
Garnish with chocolate shavings, if desired. Slice and serve chilled.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 436 mg | 19% | |
| Total Carbohydrate | 101.8 g | 37% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 65.0 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 292 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
