Ingredients:

  • 300g chocolate sandwich cookies, finely crushed
  • 85g unsalted butter, melted
  • 2g fine sea salt
  • 115g unsalted butter, melted (for brownie layer)
  • 100g granulated sugar (for brownie layer)
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract (for brownie layer)
  • 30g unsweetened cocoa powder
  • 45g all-purpose flour
  • 1/4 tsp salt
  • 100g granulated sugar (for pudding)
  • 25g unsweetened cocoa powder (for pudding)
  • 25g cornstarch
  • 1/4 tsp salt (for pudding)
  • 475ml whole milk
  • 115g dark chocolate (60% cacao), finely chopped
  • 1 tsp vanilla extract (for pudding)
  • 350ml heavy whipping cream, cold
  • 30g powdered sugar
  • 1 tsp vanilla extract (for topping)
  • 20g dark chocolate shavings for garnish

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, combine the 300g finely crushed chocolate cookies, 85g melted butter, and 2g fine sea salt. Mix it until it looks like wet sand and holds together when pinched.
  2. Press the cookie mixture into your 9 inch deep dish pie plate, covering the bottom and going up the sides. Bake for 8 minutes until the crust is set and fragrant. Set it aside to cool slightly.
  3. Start the brownie layer by whisking 115g melted butter with 100g granulated sugar until smooth. Add the room temperature egg and 1 tsp vanilla extract, beating well to incorporate.
  4. Sift in 30g cocoa powder, 45g all purpose flour, and 1/4 tsp salt. Fold the dry ingredients into the wet until no streaks of white remain. Do not overmix, or the brownie will be tough rather than fudgy.
  5. Pour the brownie batter into your pre baked crust. Bake for 20-25 minutes until the center is set but still slightly soft. Let the pie cool on a wire rack while you move on to the next step.
  6. For the pudding, whisk 100g sugar, 25g cocoa, 25g cornstarch, and 1/4 tsp salt in a medium saucepan. Slowly pour in 475ml whole milk, whisking constantly to ensure no lumps of starch remain.
  7. Cook the mixture over medium heat. You must whisk constantly until the pudding thickens and starts to bubble. This usually takes about 5-7 minutes. Once it bubbles, remove it from the heat immediately.
  8. Stir in the 115g finely chopped dark chocolate and 1 tsp vanilla extract. Keep stirring until the chocolate is completely melted and the pudding is glossy. Pour this directly over the brownie layer.
  9. Smooth the top with a spatula and place the pie in the fridge. Chill for at least 4 hours until the pudding layer is firm and cold. This is the hardest part, but do not skip it!
  10. Before serving, whip the 350ml cold heavy cream with 30g powdered sugar and 1 tsp vanilla until stiff peaks form. Spread it over the pie, top with 20g chocolate shavings, and serve. > Chef's Tip: If you want an even deeper chocolate flavor, add a teaspoon of instant espresso powder to the brownie batter. It doesn't make it taste like coffee; it just makes the chocolate taste more like itself.