Chocolate Pie
Easy Chocolate Pie is one of my favorite go-to desserts! Only 4 ingredients separate you from this decadent dessert!
Servings: 8 pieces
Calories: 744kcal
Ingredients
Shortbread Crust
- 2 cups shortbread cookie crumbs
- 6 tablespoons unsalted butter, melted
Chocolate Pie
- 16 ounces semisweet chocolate chips
- 2 cups (476 g) heavy whipping cream, divided
- ⅓ cup (42 g) confectioners' sugar
- 1 tablespoon vanilla extract
Topping
- whipped cream, thawed for topping
- chocolate shavings, for topping
Instructions
Shortbread Crust
- In a medium bowl, combine the shortbread cookie crumbs and melted butter, stirring with a fork until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Set aside.
Chocolate Pie
- In a microwave-safe bowl, melt the chocolate chips with 1 cup heavy cream in 30-second intervals, stirring after each interval, until smooth (1-2 minutes total).
- Once the chocolate is melted and smooth, stir in the confectioners' sugar and vanilla until well combined. Set it aside as you whip the remaining heavy cream.
- To the bowl of a stand mixer, add the remaining heavy cream. Beat on medium speed for 3-5 minutes, or until soft peaks begin to form (when the cream holds its shape but still has a slight curl at the top).
- Remove bowl from stand mixer. Gently fold in the chocolate mixture, ⅓ at a time, being careful not to deflate the whipped cream. Keep folding until the mixture is smooth and fully combined.
- Spoon the chocolate mousse onto the shortbread crust, carefully spreading it to the edges.
- Place the pie in the refrigerator to chill for at least 3 hours, up to overnight.
- Top the chilled pie with the whipped topping and chocolate curls. Serve.
Nutrition
Serving: 1piece | Calories: 744kcal