For the Crust
2 cups finely ground chocolate cookie crumbs*
1 tablespoon unsweetened cocoa powder (I like Ghiardelli)
6 tablespoons unsalted butter, melted
For the Filling
1 cup heavy cream
8 ounces semisweet chocolate, chopped (about 1 + 1/3 cups)
2 tablespoons unsweetened cocoa powder
1 tablespoon unsalted butter
1 large egg
1/4 cup whole milk
1 teaspoon vanilla extract
For the Topping:
1 pint heavy or whipping cream

3 tablespoons unsweetened cocoa powder
1/3 cup sugar
4 ounces chopped dark chocolate bar


  1. Preheat oven to 350 degrees F. Make the crust by combining the cookie crumbs, cocoa powder and butter with a fork until well combined. Add to a 9-inch pie pan and press into the bottom and up the sides. Chill 15 minutes. Bake 12 minutes then allow to cool completely.
  2. Reduce oven heat to 300 degrees F. For the filling heat the cream in a saucepan over medium heat until small bubbles start to break the surface. Add the chocolate and cocoa powder to a medium heat proof bowl. Pour the hot cream over top and allow to sit 3 minutes then whisk until smooth. Whisk in butter then egg, milk and vanilla.
  3. Pour into pie crust and bake until the edges are set but the center is still a little jiggly about 26-30 minutes. Cool on wire rack.
  4. Meanwhile make the topping by whipping the cream, cocoa powder and sugar together on high speed until stiff peaks form. When you lift the beater the cream should stick to it without falling off. Store in refrigerator until pie has cooled.
  5. Top the cooled pie with the whipped cream and sprinkle the top with chopped chocolate. Serve at room temperature or chill. I prefer it chilled. Store leftovers covered in the refrigerator 3 – 4 days.


*I use Goya Maria Cookies. You can find them in the cookie aisle in cylinder rolls or in the Spanish section of your supermarket. Chocolate Grahams are fine too.

Adapted from Martha Stewart