Ingredients
Scale
Chocolate Cookie Crust
- 2 cups finely crushed chocolate sandwich cookies or chocolate wafers
- 6 tablespoons (85 g) unsalted butter, melted
- 1 tablespoon granulated sugar
- 1/8 teaspoon fine salt
Chocolate Cream Filling
- 8 ounces (226 g) full-fat block cream cheese, softened
- 1 cup (240 ml) cold heavy whipping cream
- 1/2 cup (60 g) powdered sugar
- 6 ounces (170 g) semi-sweet chocolate, melted and cooled
- 2 tablespoons (10 g) unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- Pinch of fine salt
Vanilla Cream Layer
- 1 cup (240 ml) cold heavy whipping cream
- 3 tablespoons (23 g) powdered sugar
- 1 teaspoon pure vanilla extract
Caramel Chocolate Topping
- 1/3 cup (about 105 g) thick caramel sauce
- 1/4 cup (about 43 g) semi-sweet chocolate, melted
- Chocolate curls or shavings, optional
Instructions
- Prepare the crust. Finely crush the chocolate cookies until they have a sand-like texture. Mix the crumbs with melted butter, granulated sugar, and salt until evenly moistened.
- Shape the crust. Transfer the mixture to a 9-inch pie dish. Press it firmly and evenly over the bottom and up the sides. Use the flat bottom of a measuring cup to compact the crumbs.
- Bake or chill. For the firmest crust, bake at 350°F (175°C) for 8–10 minutes. Cool completely. For a no-bake crust, refrigerate it for at least 30 minutes instead.
- Melt the chocolate. Melt 6 ounces of semi-sweet chocolate gently. Set it aside until fluid but no longer hot. Do not add hot chocolate directly to the cream cheese.
- Prepare the chocolate base. Beat the softened cream cheese until smooth. Add powdered sugar, cocoa powder, vanilla, and a pinch of salt. Beat until uniform. Mix in the cooled melted chocolate.
- Whip the cream. In a separate clean bowl, whip 1 cup of cold heavy whipping cream to medium-stiff peaks.
- Fold the filling. Fold about one-third of the whipped cream into the chocolate mixture to lighten it. Fold in the remainder in two additions. Work gently so the filling remains airy.
- Fill the crust. Spread the chocolate cream evenly over the completely cooled or chilled crust. Smooth the surface without pressing heavily.
- Make the vanilla cream. Whip 1 cup cold heavy cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla until medium-stiff peaks form.
- Add the vanilla layer. Spoon the vanilla cream over the chocolate filling in several small mounds. Gently spread it into an even, thick layer.
- Chill. Cover the pie and refrigerate for at least 6 hours. Overnight chilling is preferred for cleaner slices.
- Decorate. Shortly before serving, drizzle the cold pie with thick caramel sauce and slightly cooled melted semi-sweet chocolate. Add chocolate shavings if desired.
- Slice. Dip a sharp knife into hot water, wipe it completely dry, then cut the pie. Clean and rewarm the knife between slices.
Notes
- Full-fat block cream cheese gives the filling better structure than whipped or spreadable cream cheese.
- Heavy whipping cream should be cold before whipping.
- The cream cheese should be softened to prevent lumps.
- Melted chocolate must cool before it is mixed with the cream cheese.
- Do not pour hot caramel or hot chocolate over whipped cream.
- Finely ground cookies produce a crust that cuts more cleanly.
- Baking the crust is optional but recommended when you want a firmer, cleaner slice.
- Overnight chilling gives the best presentation.
- Keep the finished pie refrigerated because it contains cream cheese and heavy cream.
- Nutrition varies considerably according to the cookies, chocolate, cream cheese, and caramel sauce brands used.
- Prep Time: 35 minutes
- Additional Time / Chill Time: 6 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilled / No-Bake Filling
- Cuisine: American