To keep the pork’s crispy texture, this recipe calls for three fast frying stages. For a substantial supper, serve with rice or noodles.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 15 mins |
| Servings: | 8 |
| Yield: | 1 (9-inch) pie |
Ingredients
- 12 ounces semisweet chocolate chips
- 1 ½ cups heavy whipping cream, divided
- ¼ cup sifted confectioners’ sugar
- 1 tablespoon vanilla extract
- 1 (9-inch) prepared chocolate cookie crumb crust
Instructions
- Gather all ingredients.
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- Combine chocolate chips and 1/2 of the cream in a microwave-safe dish; cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar and vanilla. Set aside.
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- Beat remaining cream in a bowl with an electric mixer until soft peaks form.
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- Beat in chocolate mixture on high speed, 1/3 at a time.
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- Spoon chocolate cream into crust.
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- Refrigerate for at least 8 hours before serving.
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- Slice and serve with a dollop of whipped cream.
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- Please note differences in ingredient amounts and total time when following the magazine version of this recipe. The magazine version uses a homemade cookie crumb crust.
Nutrition Facts
| Calories | 392 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 18 g |
| Sodium | 30 mg |
| Sugars | 30 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for my sons birthday. He LOVES chocolate. I made the chocolate crumble pie crust and added espresso powder to the melted chip mixture. I add espresso powder to ALL my chocolate desserts. Pretty yummy. At least my husband and son thought so…
The aluminum pan from the store bought pie crust looks so elegant and appealing. NOT!
very easy to make, tasty the second time I made it, I used 2 oz less chocolate chips and whipped the cream to stiff peaks before adding to the melted chips , made the pie have a lighter consistency
I make this every year for Thanksgiving and Christmas. Two of my kids say it’s their favorite dessert!
This pie is so rich and marvelous!
This recipe is everything it advertises – super rich and the filling is exactly the texture of the filling of a truffle. It’s so rich that it definitely needs that dollop of whipped cream on top to break it up. There’s a chocolate mousse pie here on AR that I personally preferred a little, but my husband really liked the mega-richness of this one
Incredibly rich, light mousse filled pie that is pretty simple to make. A go to when you have that major chocolate craving. A small slice goes a long way. If you struggled with this recipe, I’d guess it’s a temperature issue. Your crust and ganache (chocolate mixture) must be completely cooled. Whip the cream in a chilled stainless steel bowl and then gently fold into the cooled ganache. Lightly scoop into pie crust. The only changes I made were using a graham cracker crust and topped with fresh whipped cream.
The semi sweet chips give this pie a very intense taste. My chocolate loving family loved it. I am going to try using milk chocolate chips next time. I am also going to use a regular, baked and cooled pie crust. Very easy to make. Definitely let the pie chill overnight to firm.
I made this at Thanksgiving and it was amazing and super easy to make. I used the chocolate cream oreos for the crust. The cream filling helps hold the crust together which in turn you don’t need as much butter for the crust. Before serving I put some ready whip on each slice. It was a hit and I’ll be making for every holiday along with our traditional buttermilk pies.
I love chocolate candy but I’ve never been a huge chocolate cake, ice cream etc fan. This was amazing. I made it because it seemed easy and I thought my girlfriend would like it. She absolutely loved it and so did I.
This was fabulous, and my daughter’s absolutely, favorite pie!
I followed the recipe to the letter and it didn’t turn out anything like the picture. It was rich, dark, and dense. Everyone liked it but I really wanted a light and fluffy pie like is on the over of the October/November magazine.
Made this for a large group of friends -a total off 22 pies-and they loved it! The only different thing that I did was I accidentally cut the amount of chocolate in half to 6 ounces per pie and it turned out even better. I also added amaretto whipped cream -1 1/2 cups whipped cream, 1/4 cup powdered sugar, 1/4 tsp almond extract- put it on right before serving and topped with shaved chocolate. One other secret is really good vanilla-I used Haitian vanilla. Really added to the depth of flavor. Will absolutely make this again! Easy and delicious. Everyone wants the recipe!
So great! My cat even went crazy!! Ok I did have to move her back into her room. But seriously good! A combination of chocolate (i used part dark) and white flour crust was delicious.
I was skeptical when I read how few ingredients this pie has, but made it using Trader Joe’s semi-sweet chunks and we absolutely loved it. I piped a small amount of whipped cream on top and it was devoured in four days by two of us.
As a chocolate lover with little time this was right up my alley! Too good not to make as written. Again and again and again.
I am hesitant to make it because of the cookie crumb crust. I should use a pre made crust.
Very simple and easy recipe that produces a delicious and rich but surprisingly lite pie.
This recipe is so rich!!!! I put stars of whipped cream around the out side and put a junior mint in each star. Delicious!!!
Easy for this Dad to make! If you want it to be thiccer instead of like a mousse, add cream cheese.
This recipe was a big hit. Made according to the recipe.