This incredibly rich Double Chocolate Cream Pie is made with a chocolate cookie crust, eggless chocolate pudding filling, and a fluffy chocolate mousse mound on top. Everyone always loves it!
WHAT YOU NEED chocolate sandwich cookies unsalted butter granulated sugar cornstarch unsweetened cocoa powder kosher salt whole milk heavy cream dark chocolate milk chocolate vanilla extract chocolate SunButter cream cheese powdered sugar
Chocolate Crust 1. Preheat the oven to 350F. 2. Blitz the cookies in a food processor until they reach a fine crumb consistency. 3. Mix in the melted butter and then dump the mixture into a 9″ pie dish. 4. Press the crust into the bottom and sides of the pan, reaching as far up as the crust can go. This pie makes a lot of filling, so it helps to have tall sides. 5. Bake the crust for 10 minutes, then use the back of a spoon to press down any bits that may have puffed up while baking. Also turn off the oven as we will no longer need it.
Chocolate Cream Pie Filling 1. In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt. 2. Slowly pour in the milk and cream as you whisk. 3. Once incorporated, place the saucepan over medium heat. Whisk continuously until the mixture starts to bubble. Allow to bubble for 30 seconds as the pudding thickens. Remove from heat. (This step should take about 8-10 minutes on a gas stove top).
Chocolate Cream Pie Filling 4. Off heat, whisk in the chopped chocolate followed by the butter and vanilla. 5. Pour the pudding into the crust (it might overtake the crust just a bit). Allow the pie to cool at room temperature for about 15 minutes, then transfer to the fridge to chill for 30 minutes uncovered.
Chocolate Mousse 1. After those 30 minutes, make the mousse. 2. In a large bowl using a hand or stand mixer with the paddle attachment, whip the heavy cream until it reaches stiff peaks. 3. Scoop the whipped cream into a separate bowl. 4. To the original mixing bowl (no need to clean it), add the cream cheese and Chocolate SunButter. Mix until combined.
Chocolate Mousse 5. Now mix in the powdered sugar and vanilla. The mixture should turn very thick and somewhat dry. 6. Scoop in half of the whipped cream and use a rubber spatula to fold the mousse. 7. Once the heavy cream is almost all incorporated, scoop in the rest of the whipped cream and fold until everything is well combined and the mousse reaches a pale chocolate color.
Chocolate Mousse 8. Dollop the mousse on top of the chocolate pudding (careful as the pudding will still be soft) and use the back of a spoon to make little swooping swirls. 9. Sprinkle with chocolate curls and chill the pie uncovered overnight. 10. The next day, allow the pie to sit at room temperature for about 30 minutes. Then slice and enjoy!