Double Chocolate Pie Double Chocolate Pie

Photography: Maya Visnyei | Food styling: Michael Elliott/ | Prop styling: Renée Drexler/Geary House

Double the chocolate, double the deliciousness. This easy no-bake pie is worth indulging in second helpings (maybe more).

  • Prep time 25 minutes
  • Total time 4 hours & 30 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine


Chocolate Pudding:


Preheat oven to 350°F. 

Crust: In bowl, stir together wafer crumbs, butter and sugar until moistened. Press into bottom and up side of 9-inch pie plate. Bake until set, 14 to 15 minutes. Let cool completely.

Chocolate Pudding: In saucepan, whisk together sugar, cornstarch, cocoa powder and salt. Gradually whisk in milk until smooth; cook over medium heat until steaming and bubbles form around edge.

In bowl, whisk egg yolks; whisk in half of the milk mixture in slow steady stream. Whisk yolk mixture into pan; cook over medium heat, whisking constantly, until bubbly and thickened, 3 to 4 minutes.

Remove from heat; whisk in chocolate and vanilla until melted. Scrape into crust, smoothing top; place plastic wrap directly on surface. Refrigerate until set, 4 hours or overnight.

Topping: In bowl, beat cream with icing sugar until soft peaks form; spoon onto Chocolate Pudding. Top with chocolate shavings (if using).

Test Kitchen Tip: Choose 3.25% homogenized milk for a luxurious, creamy texture. Subscribe to to receive the 2019 Milk Calendar and more delicious recipes, how-to videos, contests, special offers and advice from top Canadian chefs.

Nutritional facts PER SERVING: about

  • Fibre 4 g
  • Sodium 299 mg
  • Sugars 35 g
  • Protein 7 g
  • Calories 492
  • Total fat 30 g
  • Potassium 344 mg
  • Cholesterol 118 mg
  • Saturated fat 17 g
  • Total carbohydrate 52 g


  • Iron 27
  • Folate 12
  • Calcium 12
  • Vitamin A 20
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Baking & Desserts

Double Chocolate Pie