Chocolate Fantasy Pie
Decadence in a bite...Everyone last Christmas was ooohing and awwwing over every bite of this pie...It has now been requested numerous times for different holidays from Easter to the 4th of July and Birthdays. You will love it and so will your guests, IF you care to share it that is.
- 6-8 large homemade chocolate chip cookies
- baked until brown and very crisp
- 1/4 cup butter
- 1 - 14 oz can sweetened condensed milk
- 4 oz semi sweet chocolate
- 2 Tbsp butter
- 1 tsp vanilla
- pinch of sea salt
- Chocolate Custard-
- 1 1/2 cups milk
- 1 cup cream
- 1 cup sugar
- 1/2 cup cocoa powder
- 1/3 cup corn starch
- 1/3 tsp sea salt
- 1 egg
- 3 egg yolks
- 2 T butter
- Chocolate Mousse-
- 1 cup cream
- 3 T instant white chocolate pudding mix
- 1/2 c fudge sauce
- Whipped Topping-
- 1 cup cream
- 2 T powered sugar
- 1 T instant white chocolate pudding mix
Level of difficulty Average
Preparation time 60mins
Cooking time 10mins
Cost Average budget
Prepare you're deep dish crust. Cool cookies, then place in food processor, pulse to make crumbs, drizzle melted butter into crumbs, process until mixed well. Press into deep dish pie pan. Bake 10 minutes at 350. Place on rack and cool completely before using.
In a medium saucepan, warm sweetened condensed milk, chocolate and butter together until melted and well blended. (do not boil) Remove from heat, stir in vanilla and salt. Reserve 1 cup to use later. Poor remaining fudge sauce into pie crust. Set aside to set up, or place pie in refrigerator.
In a medium bowl whisk together sugar, cocoa, corn starch and salt, then whisk in egg and yolks. In a medium-large saucepan heat up milk, cream and 1/4 c sugar, stirring until hot and steamy but not boiling. Slowly drizzle hot milk mixture into sugar mixture, whisking whisking whisking until half the milk mixture is incorporated into sugar mixture, then return pan to stove, and slowly pour sugar mixture back into pan, whisking constantly. Continue to whisk until mixture thickens to pudding consistency. Remove from heat and stir in butter and vanilla. Pour into crust over chilled fudge. Lay a piece of plastic wrap over surface of custard and place in refrigerator until chilled.
Beat cream until soft peaks form, sprinkle pudding over cream and beat until stiff peaks, then add 1/2 c fudge sauce and continue to beat until stiff peaks return. Peel away plastic wrap and spread mousse over chilled pudding layer.
Place remaining fudge sauce in a piping bag or zip lock bag, warm slightly if needed, snip corner off, drizzle over mousse layer, as desired. If you have extra, warm and serve over ice cream (this fudge sauce is my hot fudge sauce recipe for ice cream originally) Refrigerate.
In a medium bowl, beat cream with powdered sugar until soft peaks form, sprinkle pudding over cream and beat until stiff peaks form. Top pie as desired, you can pipe it on as I did in photo or spoon it on.
The instant pudding acts as a stabilizer, and can even be made the day before.