Chocolate tapioca pie


Chocolate tapioca pie

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  • Prep Time


  • Total Time


  • Servings



  • Crust:

  • 30

    chocolate cookie wafers, such as Nabisco Famous Chocolate Wafers

  • 4

    tablespoons unsalted butter (½ stick), melted and cooled

  • or

  • purchased chocolate cookie pie crust.

  • Filling:

  • 2

    oz German Chocolate (or Semi-Sweet chocolate chips)

  • 1

    oz Bittersweet Chocolate

  • ½

    cup sugar

  • 3

    tablespoons Tapioca (quick cook, or "Minute")

  • 3

    cups milk

  • 1

    egg, beaten

  • 1

    tablespoon Kahlua or vanilla extract

  • Topping:

  • Whipped cream or cool whip


Prepare crust: Heat the oven to 350°F and arrange a rack in the middle. Place cookies in the bowl of a food processor fitted with a blade attachment and process until the pieces are about the size of peas. Stop the motor, add the melted butter, and continue to process until the crumbs are fine, about the size of coarsely ground coffee (you should have about 1 1/2 cups). Alternatively, place the cookies in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into fine crumbs until uniform. Transfer to a medium bowl, add melted butter, and mix until evenly combined. Pour crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides. Bake until fragrant, about 10 to 15 minutes. Remove to a wire rack to cool completely before filling. Filling: In a large saucepan, partially melt the chocolate/s over low heat or melt chocolate in a double boiler. Add the sugar, tapioca, milk and beaten egg and whisk together. Cook over medium heat, stirring constantly until mixture has thickened and comes to a full boil. Continue cooking for 3 minutes from this point. Remove from heat and stir in Kahlua or vanilla. Pour pudding into a prepared chocolate cookie crust. Refrigerate for 3 hours or until chilled and firm. Top with whipped cream if desired.


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