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Triple Layered Chocolate Pie

With 5 layers of chocolate, this rich pie is sure to satisfy every chocolate-loving guest at your gathering.  We've slightly adapted the recipe from

Servings: 8-10

Total Time: 2 hours, not including cooling time.

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2 cups crushed chocolate cookies (Nabisco's famous, Oreo, etc.)

1/4 cup sugar

1/2 cup (1 stick) butter melted


3/4 cup sugar

1/4 cup cornstach

1/4 cup unsweetened cocoa

1/8 t. salt

2 cups half and half

4 egg yolks

4 oz. semisweet chocolate, chopped

4 oz. bittersweet chocolate, chopped

2 T. butter

1 t. vanilla extract


3/4 cup milk chocolate chips

1 cup plus 3 T. heavy cream


1 1/2 cups heavy cream

2-3 T. chocolate syrup

1 t. vanilla extract

1/4 cup sugar


1 semisweet chocolate bar, grated



Preheat oven to 350 degrees F.  Mix together cookie crumbs, sugar and butter.  Press into the bottom of a 9 inch pie plate.  Bake for 10 minutes.  Cool.


Whisk together sugar, cornstarch, cocoa, and salt in a large saucepan.  Whisk egg yolks and half and half.  Gradually whisk egg mixture into sugar mixture. Cook over medium heat, whisking constantly, until the mixture boils.  Cook 1 more minute.  Remove from heat and add semisweet and bittersweet chocolates,  butter and vanilla.  Put plastic wrap directly on warm filling and let stand 30 minutes.  Spread filling in crust and refrigerate for 30 minutes. 


Microwave milk chocolate chips and 3 T. heavy cream at 50% power for 1-1 1/2 minutes, or until melted.  Cool for 30 minutes.  Beat 1 cup heavy cream until soft peaks form.  Fold 1/3 of cream into the chocolate chips, and then fold the res in.  Spread over filling. 

Refrigerate overnight.  Just before serving:

Beat 1 1/2 cups cream and sugar until peaks form.  Add chocolate syrup and vanilla.  Beat.  Spread on top of mousse.  Grate chocolate bar over pie.  


Add a side that compliments your menu:

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