Chocolate Pie

  • Level: Easy
  • Total: 4 hr 35 min (includes cooling and chilling times)
  • Active: 20 min
  • Yield: 4 small pies
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24 chocolate sandwich cookies

5 tablespoons salted butter, melted


1 1/2 cups sugar

1/4 cup cornstarch 

1/4 teaspoon kosher salt 

3 cups whole milk 

4 large egg yolks 

6 1/2 ounces bittersweet chocolate, chopped finely 

2 tablespoons salted butter 

2 teaspoons vanilla extract 

Whipped cream, for serving 


Special equipment:
four 4 1/4-inch aluminum pie pans
  1. For the crust: Preheat the oven to 350 degrees F.
  2. Pulse the cookies in a food processor until finely chopped. With the processor running, add the butter. Press the crumbs into the bottoms of four 4 1/4-inch disposable aluminum pie pans. Bake until set, about 5 minutes. Let cool.
  3. For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Whisk in the milk and egg yolks. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes. The second it starts to bubble and thicken (it should be thick like pudding), remove it from the heat. Add the chocolate, butter and vanilla, then stir until everything is beautifully combined. Pour the pudding into the pie crusts and place in the fridge, uncovered, to chill for 4 hours. Serve topped with whipped cream.
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