Chocolate Fantasy Pie

Wendy Rusch


This pie is amazing!!! Chocolate Chip Cookie Crust, Layer of Fudge, Chocolate Custard, Chocolate Mousse and Whipped Cream!!!

Everyone loved it, but whats not to love, even my dad whom doesn't even care for chocolate loved it! :o)

I made this with a chocolate chip cookie crust, but a regular, graham or oreo cookie crust can be use as well.

Easy...but time consuming, only because you need to let each layer set up before adding the next.

pinch tips: How to Fold Ingredients



Stove Top


deep dish pie shell


1 can(s)
sweetened condensed milk
4 oz
semi sweet chocolate
2 Tbsp
1 tsp
100 % pure vanilla extract
2 pinch
sea salt


1 1/2 c
1 c
1 c
sugar, divided
1/4 c
dark cocoa powder
1/3 c
corn starch
1/8 tsp
sea salt
egg yolks
1 tsp
pure vanilla extract
2 Tbsp


1 c
whipping cream
2 Tbsp
instant white chocolate pudding
1/2 c
fudge sauce


1 c
whipping cream
2 Tbsp
powdered sugar
1 Tbsp
instant white chocolate pudding

Directions Step-By-Step

Prepare you're deep dish crust. (If you want the cookie crust I mentioned, the recipe is at the end of directions)

Fudge Sauce: In a medium saucepan, warm sweetened condensed milk, chocolate and butter together until melted and well blended. (do not boil) Remove from heat, stir in vanilla and salt. Reserve 1 cup to use later. Poor remaining fudge sauce into pie crust. Set aside to set up, or place pie in refrigerator.
Custard: In a medium bowl whisk together sugar, cocoa, corn starch and salt, then whisk in egg and yolks. In a medium-large saucepan heat up milk, cream and 1/4 c sugar, stirring until hot and steamy but not boiling. Slowly drizzle hot milk mixture into sugar mixture, whisking whisking whisking until half the milk mixture is incorporated into sugar mixture, then return pan to stove, and slowly pour sugar mixture back into pan, whisking constantly. Continue to whisk until mixture thickens. Remove from heat and stir in butter and vanilla. Pour into crust over chilled fudge. (If it seems there is not enough room for mousse layer, don't use all the pudding, pour extra pudding into a bowl for a snack for later.) Lay a piece of plastic wrap over surface of pudding and place in refrigerator until chilled.
Mousse: Beat cream until soft peaks form, add pudding and beat until stiff peaks, then add 1/2 c fudge sauce and continue to beat until stiff peaks return. Peel away plastic wrap and spread mousse over chilled pudding layer.

Place remaining fudge sauce in a zip lock bag, warm slightly if needed, snip corner off, drizzle over mousse layer as desired. If you have extra, warm and serve over ice cream (this fudge sauce is my hot fudge sauce recipe for ice cream originally) Refrigerate.
Whipped Topping: In a medium bowl, beat cream with powdered sugar until soft peaks form, add pudding and beat until stiff peaks form. Top pie as desired, you can pipe it on as I did in photo or spoon it on.
The pudding acts as a stabilizer, and can even be made the day before.
Chocolate Chip Cookie Crust: about 1 1/2-2 c of chocolate chip cookie dough, make cookies as usual, only bake twice as long as you normally want them really brown and crisp. Cool then place in food processor, pulse to make crumbs, drizzle 1/3-1/2 cup melted butter into crumbs, process until mixed well. Press into deep dish pie pan. Bake 10 minutes at 350. Place on rack and cool completely before using.

About this Recipe

Course/Dish: Pies, Puddings, Chocolate
Main Ingredient: Dairy
Regional Style: American