Rating: 4.86 stars
367 Ratings
  • 5 star values: 327
  • 4 star values: 30
  • 3 star values: 10
  • 2 star values: 0
  • 1 star values: 0

I make this recipe for the holidays. It is the only pie that is gone at the end of the night. I use high-quality chocolate chips; they are easier to melt. You can use milk or semi sweet chips. You can use any ready made or cooked pie crust.

Recipe Summary test

prep:
25 mins
cook:
5 mins
additional:
6 hrs 30 mins
total:
7 hrs
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.

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  • In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.

  • Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.

  • Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.

  • In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.

  • Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.

Nutrition Facts

835 calories; protein 5.7g; carbohydrates 61.2g; fat 67.4g; cholesterol 178.3mg; sodium 236.9mg. Full Nutrition
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Reviews (396)

Most helpful positive review

Rating: 5 stars
11/24/2007
This was so easy and so GOOD!! I made it even easier by doing step 3 in the microwave instead of a double boiler--just combine the chocolate and cream and heat at 1-minute intervals, stirring in between, until the chocolate is melted. Also, I made this for Thanksgiving and my mom doesn't like to eat a lot of sugar, so I used unsweetened chocolate (good quality, of course, is key) and Splenda (probably about 1/3 C). It turned out great. Oh, and also I used a regular pastry pie crust instead of the cookie crust. I think it was definitely the way to go. The filling is so rich, I think the cookie crust would have been too much. I think this recipe will become a new holiday tradition. Thanks!! Read More
(132)

Most helpful critical review

Rating: 3 stars
02/16/2011
The flavor was good but to say this is rich is an understatement. You might as well eat a stick of butter. It actually made me feel sick and I don't really have problems with food. I'd say either have a very tiny piece and walk away or there are plenty of other recipes that can deliver flavor and texture without this nauseating level of fat. Read More
(24)
367 Ratings
  • 5 star values: 327
  • 4 star values: 30
  • 3 star values: 10
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/24/2007
This was so easy and so GOOD!! I made it even easier by doing step 3 in the microwave instead of a double boiler--just combine the chocolate and cream and heat at 1-minute intervals, stirring in between, until the chocolate is melted. Also, I made this for Thanksgiving and my mom doesn't like to eat a lot of sugar, so I used unsweetened chocolate (good quality, of course, is key) and Splenda (probably about 1/3 C). It turned out great. Oh, and also I used a regular pastry pie crust instead of the cookie crust. I think it was definitely the way to go. The filling is so rich, I think the cookie crust would have been too much. I think this recipe will become a new holiday tradition. Thanks!! Read More
(132)
Rating: 5 stars
04/25/2007
I made the filling only as a chocolate mousse in wine glasses, topped with whipped cream. It set up beautifully adn everyone loved it, even the kids that had no idea what it was and were very nervous of trying it. I am definitely going to make this again, and will likely try it as a pie next time. Read More
(106)
Rating: 5 stars
11/26/2008
This recipe is so easy and very tasty. I never review recipes, but this has been such a hit with my family and friends, I felt I must share. Every special occassion someone asks me to make this pie. I use ghirardelli chocolate and add just a touch of coffee to the chocolate when melting it. Turns out perfect everytime! Read More
(76)
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Rating: 4 stars
02/03/2016
Fabulous. A wonderful addition is espresso powder! Add it to the chocolate while melting (I used about a teaspoon)...it adds a little depth of flavor that is amazing to an already great recipe! I also HIGHLY suggest using chocolate in bar form (such as Ghiradelli), because it melts much better than chips. Not only does bar chocolate have more cocoa butter, causing it to melt better, but chips have additives that are there to help them hold their shape by raising their melting temperature (why they are perfect for chocolate chip cookies), making them not the best tasting chocolate for melting either- partly because of the additives and partly because chocolate flavonoids are highly volatile and the less heat chocolate is subjected to the better it will taste. Read More
(69)
Rating: 5 stars
12/29/2009
Oh my this is so good! I used the food processor method and this went together super fast. I did use chocolate grahams instead of the cookies. Also instead of white sugar I used powdered sugar. It mixes in much better with the heavy cream than regular sugar does. Came out perfect! Thanks. Read More
(51)
Rating: 5 stars
03/12/2009
I usually do not rate recipes on this site but I had to for this one. Let me begin by saying that I am not a baker. With this recipe, completed with no changes, it was delicious. I will definitely make it again. Read More
(46)
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Rating: 5 stars
07/23/2010
Amazing amazing amazing!!!! I have made this 3 times already and I (and everyone else) love it! The chocolate does make a big difference on the end result. I was surprised that the kroger brand belgian chocolate chips were better than the ghiradelli. The last time I made it, I bought little mason jars and put a thin layer of crushed oreos in the bottom. I put the mousse on top, chilled them then put a little whipped topping and a pinch of dark chocolate shavings on top. It was a huge hit and they looked beautiful. This is my favorite dessert recipe by far, THANK YOU!!!! Read More
(29)
Rating: 5 stars
09/08/2010
Delicious and decadent.......I just made the mousse and placed it in martini glasses.....added some strawberries and the whipped cream. Elegant presentation and divine taste! Read More
(25)
Rating: 3 stars
02/16/2011
The flavor was good but to say this is rich is an understatement. You might as well eat a stick of butter. It actually made me feel sick and I don't really have problems with food. I'd say either have a very tiny piece and walk away or there are plenty of other recipes that can deliver flavor and texture without this nauseating level of fat. Read More
(24)