Super easy pie to make. No need to roll out dough because it’s made with chocolate wafer cookies. I love this rich creamy pie for special occasions. There won’t be anything left!

Recipe

For the Crust

25 chocolate wafer cookies (6 ounces) or 1 1/2 cups chocolate crumbs

5 tablespoons melted butter

2 tablespoons organic sugar

pinch of sea salt

Preheat oven to 350 degrees. Make the crust by pulsing the cookies in a food processor until fine. You can also place the cookies in a zip lock bag and roll them with a rolling pin. Add the sugar and salt and melted butter. Press mixture into a 9-inch pie plate. Bake for 10 minutes and let cool.

For the Filling

2  1/2 cups organic milk

4 ounces bittersweet chocolate like Guittard

1/2 cup organic sugar

1/4 cup cornstarch

1/4 teaspoon sea salt

4 large egg yolks

1 teaspoon vanilla

In a medium saucepan, heat the milk and chocolate over medium heat, whisking occasionally until chocolate is melted. In a small bowl whisk together the sugar, cornstarch and sea salt. Once the chocolate is melted with the milk, pour 1 cup into the sugar cornstarch mixture and whisk. Then pour back into the saucepan. Whisk on medium heat until thick and bubbly. Whisk the egg yolks in a medium bowl and add very slowly 1 cup of the chocolate pudding mixture into the eggs, then pour back into the pot and cook for another 2 minutes. Pour into pie crust through a sieve removing any clumps of eggs and cool. Chill covered with plastic wrap for 4 hours or up to a day.

For the Topping

1 cup heavy cream

1/4 cup powdered sugar

Pour the cream and powdered sugar into a medium size bowl and mix with a hand held mixer until the cream forms peaks. Spread over the pie and serve.