This Semi-Freddo Chocolate Chip Pie is like chocolate chip soft ice with a built-in cookie shell. It’s one of those desserts where you’ll be sneaking away to the freezer to shave off a sliver every now and then...and you won’t stop until it’s just you, a knife and an empty pie dish. This may or may not have happened after this shoot...
We used a ready-made graham cracker crust for this one to save on time, but you can find our graham cracker crust recipe here if you’re looking to make one from scratch. This is a hit with young and old alike and we love it because it can be prepared days ahead, making it perfect for easy entertaining!
1 store bought 8-inch graham cracker pie crust, or use our recipe
4oz. (115 g) dark chocolate, chopped
1/2 cup (120 ml) whole milk
2 tablespoons sugar
3 oz. (85 g) cream cheese, softened
8 fl. oz. (235 ml) heavy cream
1 tablespoon cornflour or arrowroot
1/2 cup (90 g) chocolate chips
Heat the chocolate and half of the milk in a saucepan over low heat, until the chocolate has just melted. Don’t let this boil or get too hot, you’ll ruin the chocolate! The warm milk will melt the chocolate on its own. Let it cool for a bit whilst you prepare the next step.
In a large bowl, combine the cream cheese, sugar and remaining milk. Add the chocolate mixture.
In another bowl, whip the cream and cornflour with an electric beater until soft peaks form. Fold the whipped cream into the chocolate mixture.
Spoon it all into the pie crust and top with chocolate chips. Freeze for at least 3 hours or up to a week. Remove from the freezer for 20-30 minutes before devouring.
