Recipes » Desserts » Chocolate Pie (With Shortbread Cookie Crust)

Chocolate Pie (With Shortbread Cookie Crust)

Jump to Recipe
5 from 17 votes

This chocolate pie is next-level. A buttery shortbread cookie crust is filled with a creamy, velvety chocolate custard filling. It’s a chocolate lover’s dream dessert!

This chocolate pie is sure to make your valentine swoon! What makes this pie deadly delicious? The shortbread cookie crust! It’ll be difficult for you to resist the pie crust even before it’s filled with chocolate…trust me!

And of course, we have to talk about this chocolate filling that has my husband and me sitting at the kitchen counter with two forks and the pie plate (no one can stop us). It’s a chocolate custard filling, using semisweet chocolate that’s the perfect chocolate intensity. It’s creamy and heavenly and honestly so perfect, that I dare you to have just one slice of this chocolate pie.

Want the chocolate filling, minus the pie crust? Try Chocolate Pots de Creme for the “naked” version.

Chocolate Pie Ingredients

Shortbread Cookie Pie Crust

  • Store-bought shortbread cookies – I use 40 Lorna Doone cookies (a 10 ounce package). If you can’t find Lorna Doones, you can use classic Sandies, Walkers, or Dublins. Make sure to use 10 ounces of cookies.
  • Unsalted butter – butter brings the crust together and makes our shortbread cookies sing!
  • Granulated sugar – sugar is NOT used to sweeten our crust. It reacts with the butter and helps the pie crust stay together! Don’t skip this ingredient.
  • Salt – salt adds flavor. I like my crust a bit salty, which complements the chocolate filling so well. You can reduce the salt to 1/8 teaspoon if preferred.

Chocolate Pie Filling

  • Heavy cream – heavy cream is the base for our creamy chocolate custard filling.
  • Semisweet chocolate chips – I’ve tried using bittersweet and milk chocolate for this recipe, but semisweet seems to yield the best result texture and taste-wise.
  • Eggs yolks – egg yolks create a smooth, rich custard.
  • Vanilla extract – vanilla adds flavor.
  • Salt – salt adds flavor.
  • Instant espresso (optional) – if you like a deep chocolate flavor, try adding a dash of instant espresso to enhance the taste of the chocolate.
Chocolate pie ingredients

How to Make Chocolate Pie

Full instructions in the recipe card; this is just an outline!

  1. Pulse.

    For the pie crust, add cookies, sugar and salt to a food processor. Pulse food processor until cookies are crushed into a sand.

  2. Stir.

    Add melted butter and stir with a large spoon.

  3. Spread.

    Add mixture to a lightly greased 9” pie plate. Use the back of your spoon to push cookies into the pan, creating an even and packed layer on the bottom and the sides of the plate. Refrigerate crust while making the chocolate filling.
    Spread out cookie mixture into the pie plate.

  4. Heat.

    Add heavy cream, lightly beaten yolks, vanilla, and salt to a saucepan. Over medium heat, stir mixture constantly with a wooden spoon until steaming hot, almost simmering, and it passes the wooden spoon test.

  5. Test.

    The wooden spoon test will help check whether your mixture has thickened to a custard, which will take roughly 10 minutes. Right before the mixture is about to simmer, you’ll feel a bit of resistance as your stir and the custard thickens. Then use your finger to trace a line on the back of the wooden spoon. If there is a creamy coating on the back of the spoon and the line remains strong and visible (not faint), the custard is thick enough and it’s done!
    Stir mixture until it passes the wooden spoon test.

  6. Add.

    Remove custard from stove, stirring in the chocolate and instant espresso (optional).

  7. Blend.

    Transfer the chocolate custard to a blender, and blend until smooth and creamy.

  8. Cool.

    Let cool for 30 minutes in the fridge before pouring the chocolate filling into the pie crust.
    Let chocolate filling cool before filling the pie crust.

  9. Chill.

    Let chocolate pie chill for at least 1 hour before serving. The filling will thicken as it cools.
    Chill chocolate pie before serving.

How to Serve Chocolate Pie

I love this chocolate pie as-is. You really don’t need anything with it! If you’d like to add a little pizzazz, serve with:

  • Sweetened Vanilla Whipped Cream
  • Vanilla ice cream
  • Chocolate shavings, shaved with a veggie peeler
  • Finely chopped walnuts or pecans
  • Fresh raspberries or strawberries

Frequently Asked Questions (FAQs)

Why is my chocolate pie runny?

The chocolate custard filling thickens as it cools! You’ll need to chill your filling for at least 90 minutes before it firms up enough to slice. If it is still runny, you likely did not heat your custard long enough.

Will chocolate pie filing thicken as it cools?

Yes! Your chocolate custard filling won’t reach its peak thickness until it completely cools.

Should chocolate pie be refrigerated?

Yes! You need to keep your chocolate pie in the refrigerator. You can take it out up to an hour before serving if you prefer room temperature chocolate pie.

How long does chocolate pie last?

Chocolate pie will keep well for about 5 days in the fridge.

Can you freeze chocolate pie?

I don’t recommend freezing chocolate pie, however the shortbread cookie crust freezes well!

More Chocolate Recipes You’ll Love!

Chocolate Pie (With Shortbread Cookie Crust)

This chocolate pie is next-level. A buttery shortbread cookie crust is filled with a creamy, velvety chocolate custard filling. It’s a chocolate lover’s dream dessert!
5 from 17 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
Refrigeration Time: 1 hour 30 minutes
Total Time: 2 hours
Course: Dessert
Cuisine: American, French
Keyword: any season
Servings: 8 slices
Calories: 656kcal
Author: Tastefully Grace

Equipment

  • 9" pie plate
  • Blender
  • Wooden spoon
  • Food processor (you can crush cookies by hand if needed)

Ingredients

Shortbread Cookie Pie Crust

  • 10 ounces store-bought shortbread cookies I use 40 Lorna Doone cookies
  • 7 tablespoon unsalted butter melted
  • ¼ cup granulated sugar
  • ¼ teaspoon salt

Chocolate Pie Filling

  • 2 cups heavy cream
  • 1 cup semisweet chocolate chips
  • 4 eggs yolks lightly beaten
  • ½ teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/8 teaspoon instant espresso optional

Instructions

  • For the pie crust, add cookies, sugar and salt to a food processor. Pulse food processor until cookies are crushed into a sandy texture.
  • Add melted butter and stir with a large spoon until incorporated.
  • Add mixture to a lightly greased 9” pie plate. Use the back of your spoon to push cookies into the pan, creating an even and packed layer on the bottom and the sides of the plate. See video for visual instructions! Refrigerate crust while making the chocolate filling.
  • Add heavy cream, lightly beaten yolks, vanilla, and salt to a saucepan. Over medium heat, stir mixture constantly (yes, constantly!) with a wooden spoon until steaming hot, almost simmering, and it passes the wooden spoon test.
  • The wooden spoon test will help check whether your mixture has thickened to a custard, which will take roughly 10 minutes, depending on how cold your cream was when you started. Right before the mixture is about to simmer, you’ll feel a bit of resistance as your stir and the custard thickens. Then use your finger to trace a line on the back of the wooden spoon. If there is a creamy coating on the back of the spoon and the line remains strong and visible (not faint), the custard is thick enough and it’s done! See video for visual instructions.
  • Remove custard from stove, stirring in the chocolate and instant espresso (optional).
  • Transfer the chocolate custard to a blender and blend until smooth and creamy, about 1 minute.
  • Let cool for 30 minutes in the fridge before pouring the chocolate filling into the pie crust, spreading out evenly.
  • Let chocolate pie chill for at least 1 hour before serving. The filling will thicken as it cools. Serve chocolate pie chilled, or rested at room temperature for up to an hour.

Video

Notes

  • If you can’t find Lorna Doones, you can use classic Sandies, Walkers, or Dublins. Make sure to use 10 ounces of cookies!
  • The sugar in the crust is NOT for sweetness. It reacts with the butter and helps the pie crust stay together! Don’t skip this ingredient.
  • Store chocolate pie in the fridge for up to 5 days.
  • I like my shortbread cookie crust a bit salty, which complements the chocolate oh-so perfectly! If you don’t like the “salty-sweet” thing, then decrease the salt in the crust to 1/8 teaspoon.
  • I’ve tried using bittersweet and milk chocolate for this recipe, but semisweet seems to yield the best result texture and taste-wise.

Nutrition

Serving: 1slice | Calories: 656kcal | Carbohydrates: 43g | Protein: 7g | Fat: 52g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 192mg | Sodium: 258mg | Potassium: 229mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1352IU | Vitamin C: 0.4mg | Calcium: 73mg | Iron: 3mg
Tried this recipe?Let us know how it was!
picture of grace eating

Never Miss A Recipe?

FREE SUBSCRIPTION: SIGN UP TO RECEIVE THE LATEST RECIPES FROM GRACE, PLUS SOME EXCLUSIVE UPDATES ONLY SHARED WITH SUBSCRIBERS!

We don’t spam! Read our Privacy Policy for more info.

Follow:
Share:

4 Comments

  1. Yol
    January 13, 2024 / 4:43 pm

    5 stars
    Awesome recipe! We all loved the pie the salt/ sugar mix to the crust was yum extraordinare!

    Thank you!

    Yol

    • January 15, 2024 / 4:24 pm

      Hi Yol,

      I’m so glad the recipe turned out well! I love the salt/sugar ratio too!

      Grace

  2. Marion
    February 8, 2023 / 5:52 pm

    I have a similar recipe but I use gingersnap crumbs for the crust. Yummy!

    • February 8, 2023 / 9:45 pm

      I want to try this version! Maybe next time we are in the neighborhood with some after dinner drinks 🙂 I have heard you’re an amazing baker!

      Grace

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Featured On:


Looking for Something?