Triple Chocolate Layer Pie

I needed an outrageously delicious dessert recipe for Easter. This Triple Chocolate Layer Pie, with three layers of divine custard enveloped in a cookie crust and topped with a massive mound of whipped cream, was perfect.Triple Chocolate Layer Pie Recipe | Cookie crust, 3 rich custards and a cloud of whipped cream!

Triple Chocolate Layer Pie

I cracked open my copy of the recently released cookbook, Marbled, Swirled, and Layered: 150 Recipes and Variations for Artful Bars, Cookies, Pies, Cakes, and More by fellow blogger,  Irvin Lin. So many incredible options, it was tough to make a decision on which to try first. From the cover feature, The Nostalgic Marshmallow-Filled Chocolate Cake, to the Apple Roses and Spiced Brown Butter Tart to the Rainbow Carrot Cake with Maple-Cream Cheese Frosting, I wanted to recreate them all. But I thought of my audience, AKA my family, and I knew they’d request something chocolate. Irvin’s Triple Chocolate Layer Cake was calling our name!Triple Chocolate Layer Pie Recipe | Cookie crust, 3 rich custards and a cloud of whipped cream!

Layer Upon Layer of Decadence!

Oh, boy, this chocolate pie was the epitome of decadence. Starting with a chocolate cookie crust base, followed by three exquisite chocolate custards, the grand finale was a cloud of whipped cream swirled with chocolate ganache. The table grew silent as I served dessert. Nothing but forks scraping plates was audible. Then the compliments began flying back and forth. Boy was that rich. Whoa, I shouldn’t have eaten that all, but I had to! Truly a sublime dessert, worth a few extra dirty bowls and calories!Triple Chocolate Layer Pie Recipe | Cookie crust, 3 rich custards and a cloud of whipped cream!

A Few Tips

  • As this pie needs to chill overnight, make it the day before you plan to serve (goof up #1).
  • Use a deep dish pie plate as there is too much filling for a standard pie plate.
  • I apparently haven’t mastered the art of swirling chocolate into whipped cream (or just didn’t read the instructions carefully as I was making this on Easter Sunday).  I should have drizzled the chocolate over the cream instead of the plops that came out as I tilted the bowl.  Not that my family cared; it still tasted amazing!
  • Don’t worry if you don’t have perfect slices or don’t see the layers after you cut through the whipped cream. I served some the wedges of pie on their sides. Custard pies love to ooze a bit, though the larger slices actually stayed upright nicely.

Eat the Love

Make sure to check out Eat the Love, where this talented cookbook author also writes a marvelous blog. Besides gorgeous baked goods, there are recipes that run the gamut, from cocktails to breakfast dishes to entrees. Irvin takes ordinary dishes and gives them his special twist. Don’t forget to nab a copy of his fabulous cookbook, Marbled, Swirled, and Layered. Buy it for yourself and/or the dessert lover in your life! You won’t be disappointed.

You can also find Irvin on FacebookInstagramTwitterPinterest

Triple Chocolate Layer Pie Recipe

Serves 10 servings     adjust servings

Prep Time 1 hour
Cook Time 10 mins
Total Time 1 hr 10 mins

Triple Chocolate Layer Pie from Marble, Swirled, and Layered by Irvin Lin. Copyright © 2016 by Irvin Lin. Used by permission of Houghton Mifflin Harcourt. All rights reserved. This no-bake triple-layer pie has dark,milk, and white chocolates along with a chocolate cookie crust and a chocolate swirled whipped cream top.

Ingredients

Chocolate Cookie Crust

  • 9 ounces (255 g) store-bought chocolate cookie wafers
  • 6 tablespoons (85 g or 3⁄4 stick) unsalted butter, melted

Chocolate Layers

  • 3 ounces (85 g) bittersweet chocolate (70% cacao), chopped into 1⁄4-inch chunks
  • 3 tablespoons Dutch-process cocoa powder
  • 4 ounces (115 g) milk chocolate, chopped into 1⁄4-inch chunks
  • 6 ounces (170 g) white chocolate, chopped into 1⁄4-inch chunks

Custard Filling Base

  • 1 1⁄2 cups (300 g) granulated sugar
  • 1⁄2 cup (60 g) cornstarch
  • 6 large egg yolks
  • 1 tablespoon vanilla extract
  • 3 cups whole milk, divided
  • 1 1⁄2 cups heavy cream

Chocolate Swirled Whipped Cream

  • 1 teaspoon powdered gelatin
  • 2 tablespoons cold water
  • 1 ounce (28 g) semisweet chocolate (about 54% cacao)
  • 2 cups cold heavy cream, divided
  • 2 tablespoons granulated sugar

Instructions

    Make the Chocolate Cookie Crust:

    1. Place the chocolate wafers in a food processor and pulse until fine crumbs form. Drizzle the melted butter over the crumbs and pulse until the crumbs start to clump together and look moist. Dump the cookie crumbs into the middle of a 9-inch deep-dish pie pan. Press the crumbs evenly into the bottom and up the sides of the pan. Refrigerate while you make the filling.

    Make the Chocolate Layers:

    1. Place the dark chocolate and cocoa powder in a medium bowl. Place the milk chocolate in another bowl and the white chocolate in a third bowl.

    Make the Custard Filling Base:

    1. Combine the sugar, cornstarch, egg yolks, vanilla, and 3⁄4 cup of the milk in a large bowl and whisk together. Combine the remaining 21⁄4 cups milk and the cream in a large pot. Cook over high heat,stirring occasionally, until bubbles start to form on the edges of the pot.
    2. Turn off the heat and slowly drizzle a little bit of the hot milk mixture into the bowl with the egg yolks while stirring with a whisk. Continue to whisk and slowly pour the rest of the hot milk mixture into the bowl. Return the entire custard base to the pot (don’t bother to clean it) and cook over medium-high heat, stirring constantly with the whisk, until thickened, 5 to 7 minutes.
    3. Pour about one-third of the hot custard base through a sieve into the bowl with the white chocolate.Pour another one-third into the milk chocolate, and the rest into the dark chocolate (about 450 g custard per bowl). Stir with a spatula until all the chocolate is melted, first the white chocolate custard,then the milk chocolate, then ending with the dark chocolate. If you stir in that order, you don’t have to worry about cleaning the spatula; just wipe it against the edge of the bowl.
    4. Pour the dark chocolate custard into the bottom of the pie crust and spread it evenly over the crust to the edges with an offset spatula if you have one, or the back of a spoon or butter knife. Scoop out the milk chocolate custard and spread it over the dark chocolate custard layer. Repeat with the white chocolate custard. Place a piece of plastic wrap directly on the surface of the white chocolate custard and refrigerate the entire pie overnight.

    Make the Chocolate Swirled Whipped Cream:

    1. Sprinkle the gelatin over the water in a small microwave-safe bowl and let sit for 5 minutes to soften.Chop the chocolate into 1⁄4-inch chunks and place in a medium bowl. Microwave for 30 seconds, stir,and microwave for an additional 30 seconds. Stir until completely melted and smooth. Add 2 tablespoons of the cream to the chocolate and mix until incorporated. Set aside.
    2. Once the gelatin has softened, microwave for 10 to 15 seconds, until the gelatin has turned to liquid.
    3. Combine the remaining cream and the sugar in the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until soft peaks form. Reduce the speed to medium and, with the mixer on, drizzle the gelatin into the whipped cream. Raise the speed to medium-high and whip until firm peaks form. Stop the mixer and remove the bowl. Drizzle the chocolate mixture all over the whipped cream and gently fold two or three times to swirl in the chocolate, but not mixing it completely.

    by

    Nutrition Facts
    Serving Size
    Amount Per Serving As Served
    Calories 900kcal Calories from fat 530
    % Daily Value
    Total Fat 59g 91%
    Saturated Fat 35g 175%
    Transfat 0g
    Cholesterol 257mg 86%
    Sodium 244mg 10%
    Carbohydrate 88g 29%
    Dietary Fiber 3g 12%
    Sugars 70g
    Protein 10g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories 2000
    Total Fat Less than 65g
    Sat Fat Less than 25g
    Cholesterol Less than 300mg
    Sodium Less than 2,400mg
    Total Carbohydrate 300g
    Dietary Fiber 25g
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    More Recipes You’ll Love:

    Triple Chocolate Layer Pie Recipe | Cookie crust, 3 rich custards and a cloud of whipped cream!Note: This post may contain affiliate links; view my Disclosure Policy for details.  I earn a small percentage from any purchase you make by clicking on these links. This helps me keep my kitchen stocked with butter and chocolate!

    I was given a copy of Marbled, Swirled and Layered to review. All opinions are my own.

    Comments

    1. wow look at those beautiful layers! And chocolate, chocolate…the more the merrier, Liz.

    2. I do not know I didn’t think of it earlier. This triple chocolate cake is like a dream come true.

    3. Gosh! That’s phenomenal! I’m having fantasies right now about your Triple Chocolate Layer Pie 🙂 Printing the recipe pronto!

    4. Claudia Lamascolo says:

      what an awesome dessert! WOW!

    5. Whoa. Just whoa! I don’t know what more to say about three layers of chocolate. I’m going to be dreaming of this gorgeous pie all weekend!

    6. That’s so pretty, dear! xoxo

    7. Whoa!!! That looks divine and perfect! What a great recipe.

    8. Whoa, this pie is intense in the best way possible! This is a perfect special-occasion dessert!

    9. Hi Liz! Stopping by to say this layer pie looks crazy good!! No wonder it was such a big hit. I can tell that this guilty pleasure is worth ALL the calories!

    10. This triple chocolate layer pie looks fantastic. Very impressive dessert!! I wish I could have a slice just about now.

    11. It’s not enough to have a triple layer of chocolate, but then you have to add a massive amount of whipped cream! So total yum! I have been reading this book carefully. The hard part is figuring out where to start!

    12. Doesn’t it feel so good to hear all those rave reviews as you’re sitting down to the dessert? I’m glad your family enjoyed! It truly does look decadent and divine. I will keep this in mind for the next time I need a show-stopping dessert!

    13. Wow this is a pie and a half! No wonder all were silent while devouring it.

    14. Wow what a beauty!. I am just imagining how it tastes…..

    15. What a beautiful looking triple chocolate layer cake. I wish I could enjoy a HUGE slice of this divine cake for my weekend dessert.

    16. I absolutely fell in love with this when I saw it in Irvin’s book and have bookmarked it to make it sometime. The when Alanna from bojongormet made and gave me a HUMONGOUS slice, I was in heaven. I know this is absolutely amazing. Hope you enjoyed every bite.
      Happy weekend my dear,
      xo

    17. What a show stopper! I can see why everyone loved it. I’m sure I would have been sneaking seconds later in the day 🙂

    18. Everything about these layers is just screaming my name!! Probably the most scrumptious pie I’ve seen in far too long. Love it, Liz!!

    19. What a gorgeous cake Liz! So gourmand and perfect!

    20. Such a delicious treat, Liz! I will definitely give it a try!

    21. Wow…a work of art!

    22. Woah! Now this is an amazing dessert. Loving the layers and your helpful hints of using a deep pan. We are sure there were lots of wows and hmmmm yum sounds coming from the room when the taste testers were on duty. Pinning and sharing!

    23. You had me at triple chocolate! I need this beauty in my life!

    24. YAY!!! This looks amazing. Thank you so much for posting it and posting about my book!

    25. this pie is heeeaven-SO MUCH CHOCOLATE. This is totally the pie I would reach for!

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