This triple chocolate pie is my ultimate go-to dessert because it perfectly balances decadence and elegance, turning any ordinary day into a special occasion. Plus, the layered chocolate ganache and creamy topping feel like a sweet culinary adventure that satisfies my chocolate cravings to the fullest!
Savor the moment with my Triple Chocolate Pie, a luxurious dessert that consists of a delightful mix of semi-sweet, milk, and white chocolate. The pie’s base features a chocolate crumb crust that’s a perfect foil for the rich chocolate filling.
To make the crust, you’ll need a scant 1 1/2 cups of chocolate wafer cookie crumbs, along with some unsalted butter and sugar. It’s cookie bliss!
Ingredients
Cookie crumbs made of chocolate: Provides a crisp texture; key supply of carbohydrates.
Rich chocolate flavor with moderate sweetness is provided by semi-sweet chocolate.
Chocolate Milk: Sweet and milky, complements semi-sweet chocolate.
White chocolate: Contributes sugar and fat; has a unique flavor profile with pronounced vanilla notes.
Cream: Supplies richness and a creamy texture; the filling’s foundation.
Butter that has not been sweetened: Binds the crust; contributes to a rich flavor.
Ingredient Quantities
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 oz semi-sweet chocolate, chopped
- 4 oz milk chocolate, chopped
- 4 oz white chocolate, chopped
- 1 1/2 cups heavy cream, divided
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1/4 cup water
- 2 tbsp confectioners’ sugar
- Optional: chocolate shavings or curls for garnish
Instructions
1. In a medium bowl, mix the melted butter, granulated sugar, and chocolate cookie crumbs. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan. Bake the crust at 350°F just until set and fragrant, about 10 minutes; let cool while you get the filling ready.
2. Place the semi-sweet, milk, and white chocolate in individual heatproof bowls.
3. In a saucepan, small by design, 1 cup of heavy cream is heated to a gentle simmer and then taken off the eye of the stove.
4. Separate the hot cream evenly among the three bowls of chocolate. Allow it to sit for 2 minutes, then stir each bowl until the chocolate is entirely melted and smooth.
5. The bottom of the prepared crust is covered with melted semi-sweet chocolate. It is spread evenly and taken to the refrigerator. There, the chocolate will chill for 10-15 minutes, almost setting up like a ganache.
6. Execute step 5 again, this time using the milk chocolate. Spread it over the layer of semi-sweet chocolate, and chill once more for 10-15 minutes.
7. Melted white chocolate goes on last. Pour it over the milk chocolate layer, spreading it as you go. Return the pan to the fridge until the white chocolate is completely set. This should take about 1 hour.
8. In a small bowl, mix the cornstarch with water until the cornstarch is completely dissolved. Set this mixture aside.
9. In a medium bowl, with the vanilla extract and confectioners’ sugar, beat the rest of the 1/2 cup heavy cream until soft peaks form. Gradually add the cornstarch mixture and continue beating until firm peaks form.
10. Pipe or spread the whipped cream over the firm chocolate layers and garnish with optional chocolate shavings or curls. Keep the pie in the refrigerator until you are ready to serve it.
Equipment Needed
1. Medium bowl
2. 9-inch pie pan
3. Oven
4. Spoon or spatula
5. Three heatproof bowls
6. Small saucepan
7. Stove
8. Refrigerator
9. Small bowl
10. Mixer (hand or stand)
11. Piping bag or spatula
FAQ
- What is the best type of chocolate cookie for the crust?Any chocolate wafer cookies or even chocolate graham crackers, bought from a store, can be used to make a delicious crust.
- Can I use milk instead of heavy cream?The rich texture of the fillings is best achieved with heavy cream; milk cannot provide the same custard-like consistency.
- How do I prevent the chocolate from seizing?Gently melt the chocolate, either in a double boiler or using the microwave in short bursts, to keep it smooth.
- Is it okay to use pre-whipped cream?Although pre-whipped cream can serve in a pinch, the whipping of your own heavy cream leads to superior volume and texture.
- How can I make sure the layers set properly?The pie should be kept in the refrigerator for at least 4 hours, or overnight, to ensure that each layer of chocolate is set up perfectly.
- What can I substitute for cornstarch if I don’t have any?An equal amount of arrowroot powder or twice the amount of flour can be utilized as a thickener.
- Can I prepare this pie ahead of time?Without a doubt, this pie can be made up to two days ahead and stored in the fridge until you’re ready to serve it.
Substitutions and Variations
To make chocolate cookie crumbs, use graham cracker crumbs or crushed digestive biscuits.
Use margarine or coconut oil if you use unsalted butter.
Use coconut sugar or maple syrup in place of granulated sugar.
Coconut cream or a non-dairy whipping cream can be used in place of heavy cream.
If you don’t have cornstarch, you can substitute either arrowroot powder or all-purpose flour.
Pro Tips
1. Chill the bowl and beaters: Before whipping the cream, place your mixing bowl and beaters in the freezer for about 10-15 minutes. This helps the cream whip up more quickly and hold its peaks better.
2. Use a serrated knife for chopping chocolate: When chopping the chocolate for melting, use a serrated knife. It grips better and makes chopping easier, especially for larger pieces.
3. Prevent chocolate seizing: Ensure that no water or moisture comes into contact with the chocolate while melting it. Even a small amount of water can cause the chocolate to seize. Make sure your bowls and utensils are completely dry.
4. Smooth ganache layers: To create perfectly smooth chocolate layers, use an offset spatula when spreading the melted chocolate. This tool gives you better control and helps achieve an even surface.
5. Rest before serving: Allow the pie to rest at room temperature for about 10-15 minutes before serving. This can help soften the chocolate slightly and make slicing easier, providing cleaner cuts.
Triple Chocolate Pie Recipe
My favorite Triple Chocolate Pie Recipe
Equipment Needed:
1. Medium bowl
2. 9-inch pie pan
3. Oven
4. Spoon or spatula
5. Three heatproof bowls
6. Small saucepan
7. Stove
8. Refrigerator
9. Small bowl
10. Mixer (hand or stand)
11. Piping bag or spatula
Ingredients:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 oz semi-sweet chocolate, chopped
- 4 oz milk chocolate, chopped
- 4 oz white chocolate, chopped
- 1 1/2 cups heavy cream, divided
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1/4 cup water
- 2 tbsp confectioners’ sugar
- Optional: chocolate shavings or curls for garnish
Instructions:
1. In a medium bowl, mix the melted butter, granulated sugar, and chocolate cookie crumbs. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan. Bake the crust at 350°F just until set and fragrant, about 10 minutes; let cool while you get the filling ready.
2. Place the semi-sweet, milk, and white chocolate in individual heatproof bowls.
3. In a saucepan, small by design, 1 cup of heavy cream is heated to a gentle simmer and then taken off the eye of the stove.
4. Separate the hot cream evenly among the three bowls of chocolate. Allow it to sit for 2 minutes, then stir each bowl until the chocolate is entirely melted and smooth.
5. The bottom of the prepared crust is covered with melted semi-sweet chocolate. It is spread evenly and taken to the refrigerator. There, the chocolate will chill for 10-15 minutes, almost setting up like a ganache.
6. Execute step 5 again, this time using the milk chocolate. Spread it over the layer of semi-sweet chocolate, and chill once more for 10-15 minutes.
7. Melted white chocolate goes on last. Pour it over the milk chocolate layer, spreading it as you go. Return the pan to the fridge until the white chocolate is completely set. This should take about 1 hour.
8. In a small bowl, mix the cornstarch with water until the cornstarch is completely dissolved. Set this mixture aside.
9. In a medium bowl, with the vanilla extract and confectioners’ sugar, beat the rest of the 1/2 cup heavy cream until soft peaks form. Gradually add the cornstarch mixture and continue beating until firm peaks form.
10. Pipe or spread the whipped cream over the firm chocolate layers and garnish with optional chocolate shavings or curls. Keep the pie in the refrigerator until you are ready to serve it.
