Combine all Crust ingredients and press into the bottom of a 9-inch pie plate.
Bake for 8-10 minutes, then let cool.
In a saucepan, combine all Filling ingredients except Vanilla Extract. Heat over medium heat, stirring constantly, until chocolate is melted and smooth.
Remove from heat and stir in Vanilla Extract.
Pour filling into the cooled crust.
Refrigerate for at least 4 hours, or until set.
For the Topping, combine all Topping ingredients in a saucepan. Heat over medium heat, stirring constantly, until chocolate is melted and smooth.
Pour topping over the chilled pie and spread evenly.
Refrigerate for another 30 minutes to allow topping to set.
Ingredients
8
1 1/2 cups150 gChocolate Wafer Cookies-crushed
6 tbsp85 gUnsalted Butter-melted
1 (14 oz) can397 gSweetened Condensed Milk
1 cup240 mLHeavy Cream
4 oz113 gSemi-Sweet Chocolate-chopped
1 tsp5 mLVanilla Extract
1 cup240 mLHeavy Cream
1/2 cup120 gSemi-Sweet Chocolate-chopped
2 tbsp30 mLCorn Syrup
1 tbsp15 mLUnsalted Butter
Equipment
9-inch pie plate
Saucepan
Mixing bowl
Instructions
Preheat oven to 350°F (175°C).
Combine all Crust ingredients and press into the bottom of a 9-inch pie plate.
Bake for 8-10 minutes, then let cool.
In a saucepan, combine all Filling ingredients except Vanilla Extract. Heat over medium heat, stirring constantly, until chocolate is melted and smooth.
Remove from heat and stir in Vanilla Extract.
Pour filling into the cooled crust.
Refrigerate for at least 4 hours, or until set.
For the Topping, combine all Topping ingredients in a saucepan. Heat over medium heat, stirring constantly, until chocolate is melted and smooth.
Pour topping over the chilled pie and spread evenly.
Refrigerate for another 30 minutes to allow topping to set.
Comments