This month’s pie is rich, delicious, decadent. And why not indulge a little? It also doesn’t use any eggs (which is lovely, in case you are running into shortages in your area), and doesn’t require any baking.

Not only that, but it is super easy to make. Yet, it tastes like you must have worked for hours on it! This can be our little secret!

First, the crust.

You can use any pre-baked crust.

Or a cookie or cracker crust. It’s best with a chocolate cookie crust, but plain chocolate wafers are a challenge to find, at least in my grocery store.

So, I’ve vamped to come up with my version of a chocolate cookie crust.

And, I always have found crumb crusts a challenge—so I’ve vamped on that, too.

“Chocolate” Cookie Crust

Crumb mixture


  • 2 cups Graham Cracker Crumbs—minus two tablespoons
  • 2 tablespoons cocoa powder
  • 2 tablespoons sugar
  •  ½ cup unsalted butter, melted.


  • Mix thoroughly.
  • Then, I add in 2-4 tablespoons warm water, eyeballing the mix to see if it’s all sticking together. (This will vary with humidiy.)
  • Spray a pie pan or a tart pan with cooking spray.
  • Put in your crumb mix, and press flat and up the sides of your pan.
  • Put the pan in your freezer for at least half an hour.

Chocolate Ganache Filling


  • 12 ounces semi-sweet chocolate (I prefer Baker’s Semi-Sweet. Three boxes equals 12 ounces. It melts much more readily than chocolate chips, which are treated to not melt easily!)
  • 1 cup heavy whipping cream
  • 4 tablespoons butter
  • 3 tablespoons sugar
  • 1 teaspoon vanilla

Cream mixture and chocolate


  • Put the semi-sweet chocolate (broken into squares) in one heavy saucepan on low or warm, just enough heat for the chocolate to soften.
  • Put the remaining ingredients in another saucepan.
  • Stirring constantly over medium heat, bring to just a simmer.
  • Pour the mixture over the semi-sweet chocolate. Turn off the heat. Let sit for five minutes.
  • Meanwhile, remove crust from your freezer.
  • After the five minutes have passed, whisk the cream and chocolate until smooth.
  • Pour into crust.
  • Refrigerate for two hours or until set.

Variations: add a teaspoon of cinnamon and about a teaspoon (to taste—depending on how much heat you like!) of chipotle chili powder to the cream mixture, for an extra kick.

Serve with ice cream or whipped cream, or berries, or a raspberry sauce, or even drizzle with caramel sauce. Yum, yum!

Note: I just had two boxes of Baker’s chocolate on hand, and adjusted the rest of my ingredients accordingly, which is why my pie looks a bit ‘low.’ But it was still delish!