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Bottle of Wine Chocolate Pie

We managed to fit a whole bottle of wine in this decadent dark chocolate pie. Perfect for a grown-up dinner party, it offers the best of both worlds.
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  • Level: Easy
  • Total: 5 hr 30 min (includes cooling and chilling time)
  • Active: 25 min
  • Yield: 8 serving
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2 cups chocolate wafer cookie crumbs (from one 9-ounce box)

1 stick (8 tablespoons) unsalted butter, melted 

2 tablespoons sugar 

Pinch of fine salt 


1/2 cup cornstarch

1 1/4 cups plus 3 tablespoons granulated sugar 

One 750-milliliter bottle dry red wine 

Three 4-ounce bars bittersweet chocolate, chopped 

2 tablespoons unsalted butter 

Pinch of fine salt 

2 cups cold heavy cream 

Chocolate curls or sprinkles, for topping, optional 


  1. For the crust: Position a rack in the middle of the oven and preheat to 325 degrees F.
  2. Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom and sides of a 9-inch deep-dish pie pan. Bake until dry and set, 15 to 18 minutes. Cool completely. 
  3. For the filling: Combine the cornstarch and 1 1/4 cups of the sugar in a medium saucepan and very slowly whisk in the wine to avoid lumps. Cook over medium heat, stirring constantly, until it has come to a simmer and is very thick, about 8 minutes. Remove from the heat and stir in the chocolate, butter and salt until smooth. Pour the filling into the prepared crust and refrigerate until chilled and set, about 4 hours and up to overnight.  
  4. Right before serving, whip the cream with the remaining 3 tablespoons sugar in a large bowl with an electric mixer until soft peaks form. Top the pie with the whipped cream and chocolate curls or sprinkles, if using.