Full Moon Chocolate Pie

Treat your family with this delicious chocolate pie shaped in full moon – perfect dessert for Halloween.

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  • prep time 20 min
  • total time 8 hr 50 min
  • ingredients 10
  • servings 10
 

Ingredients

1
box (9 oz) thin chocolate wafer cookies, crushed
1/2
cup butter or margarine, melted
4
egg yolks
2/3
cup sugar
3
tablespoons cornstarch
2
cups milk
8
oz bittersweet baking chocolate, chopped
1 1/2
teaspoons vanilla
1/2
cup whipping cream
2
tablespoons sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, mix cookie crumbs and butter. Press mixture firmly and evenly in bottom and up side of ungreased 9 1/2-inch glass deep-dish pie plate. Freeze 30 minutes.
  • 2 In another medium bowl, beat egg yolks with fork; set aside. In 3-quart heavy saucepan, mix 2/3 cup sugar and the cornstarch. Gradually stir in milk. Heat to simmering over medium-high heat. Reduce heat to medium. Slowly stir half of hot milk mixture into egg yolks; return mixture to pan. Cook over medium heat about 5 minutes, stirring constantly, until mixture thickens and boils. Remove from heat. Immediately stir in chocolate and vanilla until chocolate is melted and mixture is smooth. Spoon filling into crust. Press plastic wrap on filling. Refrigerate at least 8 hours or until set.
  • 3 In chilled small bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until soft peaks form. Spread whipped cream over filling to within 1 inch of crust. Refrigerate any remaining pie.
  • 1 In medium bowl, mix cookie crumbs and butter. Press mixture firmly and evenly in bottom and up side of ungreased 9 1/2-inch glass deep-dish pie plate. Freeze 30 minutes.
  • 2 In another medium bowl, beat egg yolks with fork; set aside. In 3-quart heavy saucepan, mix 2/3 cup sugar and the cornstarch. Gradually stir in milk. Heat to simmering over medium-high heat. Reduce heat to medium. Slowly stir half of hot milk mixture into egg yolks; return mixture to pan. Cook over medium heat about 5 minutes, stirring constantly, until mixture thickens and boils. Remove from heat. Immediately stir in chocolate and vanilla until chocolate is melted and mixture is smooth. Spoon filling into crust. Press plastic wrap on filling. Refrigerate at least 8 hours or until set.
  • 3 In chilled small bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until soft peaks form. Spread whipped cream over filling to within 1 inch of crust. Refrigerate any remaining pie.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
471
,
% Daily Value
Total Fat
30g
30%
(Saturated Fat
16g,
16%
),
Sodium
276mg
276%;
Total Carbohydrate
52g
52%
(Dietary Fiber
2g
2%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 2 1/2 Other Carbohydrate; 6 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.