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Fiery Triple Chocolate Cream Pie

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  • Level: Easy
  • Total: 4 hr (includes chilling time)
  • Active: 30 min
  • Yield: 8 servings
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Pie Crust:

1 1/2 cups chocolate wafer cookies

2 tablespoons sugar 

6 tablespoons unsalted butter, melted 

Chocolate Filling:

1 1/2 cups sugar

1/4 cup cornstarch 

4 large egg yolks 

1 teaspoon cayenne pepper

1/2 teaspoon kosher salt 

2 1/2 cups milk 

3 ounces unsweetened chocolate, chopped 

3 tablespoons butter, melted 

2 teaspoons vanilla extract

White chocolate shavings, for garnish 

Crushed pretzels, for garnish 


  1. For the pie crust: Preheat the oven to 350 degrees F. Add the cookies, sugar and melted butter to the bowl of a food processor and pulse until the cookies are crumbled and the everything is well combined.
  2. Press the crumbs into a 9-inch pie plate, making sure to evenly distribute them up the sides. Use a dry measuring cup to smooth out the crust if necessary. Bake until set, about 5 minutes. Cool completely before filling, about 20 minutes.
  3. For the chocolate filling: Put the sugar, cornstarch, egg yolks, cayenne and salt in a large saucepan, whisk to combine and place over medium-high heat. Slowly whisk in the milk, bring the mixture to a simmer and cook until it coats the back of a spoon, about 5 minutes. Remove from the heat and stir in the chocolate, butter and vanilla until the chocolate is melted and incorporated.
  4. Spoon the filling into the cooled pie crust. Cool on a wire rack for 30 minutes, then refrigerate for 3 hours. Garnish with shaved white chocolate and crushed pretzels, and serve.