Snow Ghost Chocolate Pie (Egg-Free)
User Reviews
5
Snow Ghost Chocolate Pie (Egg-Free)
Description
This Egg-Free Snow Ghost Chocolate Pie starts with a crust made from cookie crumbs mixed with melted butter, pressed into a pie dish forming a base and sides. The filling is prepared by cooking cocoa powder, sugar, cornstarch, salt, and warm milk on medium heat, stirring frequently until it boils and thickens. Butter and vanilla extract are stirred in at the end to enrich the filling and give a glossy finish. The hot filling is poured into the prepared crust, allowed to cool, then covered with cling film to prevent skin formation before chilling in the fridge until set.
The pie’s texture is smooth and velvety, with a deep chocolate taste from quality cocoa powder balanced by the sweetness of sugar. The cookie crust provides a firm but crumbly contrast to the creamy pie filling. No eggs are used, making this suitable for those avoiding eggs without sacrificing traditional chocolate pie consistency.
To serve, slice chilled pie and offer with optional ice cream. The pie should be kept refrigerated and can last up to four days stored in a sealed container. Using a good quality cocoa powder improves the chocolate flavor noticeably.
Ingredients
For the base
- 200 g cookie crumb 2 cups, digestives/ginger cookies/graham crackers
- 6 tablespoons butter
For the Filling
- 50 g cocoa powder ½ cup, unsweetened
- 50 cup g cornstarch ⅓ cup
- 250 g sugar 1 ¼ cups
- ¼ teaspoon salt
- 700 ml milk 3 cups, warm
- 3 tablespoons butter
- 1 ½ teaspoons vanilla extract
Instructions
To make the pie base
- In a large bowl, mix together 200 g cookie crumb and melted 6 tablespoons butter. The mixture should be moist and hold together well.
- Transfer the mixture to a 9-inch pie dish and gently pat down with your fingers so that some of the mixture goes up the sides of the dish.
To make the filling
- In a medium saucepan add 50 g cocoa powder, 700 ml warm milk, 250 g sugar, ¼ teaspoon salt, and 50 cup g cornstarch and stir to mix.
- Place on medium heat, and stir once in a while to ensure it does not stick to the bottom.
- Allow to boil for one minute, then remove from heat.
- Add 3 tablespoons butter and 1 ½ teaspoons vanilla extract, stirring well into the mixture till it becomes glossy.
- Pour over the cookie base. Allow the pie to cool on the counter, then lay a sheet of cling film over the top of the chocolate pie, pressing out any air bubbles, to achieve a smooth finish.
- Refrigerate until set (1-2 hours) and serve with a scoop of ice cream.
Notes
- You can substitute the cookie crumb base for a store-bought pie crust if preferred.
- Use good quality cocoa powder for better chocolate flavor.
- Store the pie covered in the refrigerator for up to four days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 60g | 20% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 44mg | 15% |
| Sodium | 345mg | 14% |
| Potassium | 228mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 520IU | 10% |
| Calcium | 122mg | 12% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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