Pie of the TIGER


Nabisco Famous Chocolate Wafers have been used for decades to create the simplest “cake” ever stacks of cookies layered and smothered with whipped cream that soften in the refrigerator, transforming into a chocolate cream layer “cake.” This pie is the next step in the evolution of the famous wafer. We arrange the cookies in a cocoa-infused mascarpone cream, creating a cute tiger-striped slice of pie with a cocoa-stenciled tiger stripe on top.



Cocoa Graham Cracker Crust (this page), baked and cooled in a 9½-inch deep-dish pie plate (the deepest you have) up to 1 day ahead 

Tiger stripe stencil (we use a zebra stripe stencil, and unless you’re a zoologist, you probably won’t notice) 

Piping bag (see this page) fitted with a Wilton #66 or other small leaf or star piping tip 





Dutch-process cocoa powder6 tablespoons1.15 ounces32 grams

Instant espresso powder1 teaspoon

Sugar1⅓ cups9.35 ounces265 grams

Mascarpone cheese2 cups16 ounces454 grams

Nabisco Famous Chocolate Wafersabout 35 cookiesabout 7 ouncesabout 200 grams


Vanilla Whipped Cream (this page), stabilized1 recipe

Dutch-process cocoa powder2 tablespoons0.4 ounce11 grams

MAKE THE FILLING: Place the cream in a microwave-safe bowl and microwave on high until just starting to boil. Sift the cocoa and espresso powder into the heated cream and stir with a whisk until dissolved. Add the sugar and continue whisking until the sugar is dissolved. Cover the bowl with plastic wrap and place in the refrigerator until completely cold, at least 2 hours or up to 1 day before completing the filling. 

Add the mascarpone cheese to the cold cream and beat with a hand mixer until the mixture has thickened and holds stiff peaks, 3 to 5 minutes. Spread the filling in the cooled crust. 

Break the first few wafers into shards approximately ¾ by 2 inches in size. Feel free to make use of any already broken cookies in the box for this purpose. Insert a small wafer shard upright into the center of the pie. Continue inserting shards of wafers into the pie so that their edges are almost touching, forming a continuous line that spirals to the outer edge of the pie. There should be approximately ½ inch of filling between each row of wafers. The shards of can get larger in size in the outer rows of the spiral. 

After inserting all of the wafer shards, you’ll notice that the filling may have risen unevenly. Use an offset spatula to smooth the filling back down as much as possible. It is okay if the tips of the wafers are still poking through a bit. They are about to be covered by the topping. 

MAKE THE TOPPING: Spread all the stabilized Vanilla Whipped Cream across the surface of the pie, mounding any extra topping toward the middle. Place a metal pie crust shield on top of the pie. The opening should be touching the cream. Using a long straight metal spatula, scrape along the surface of the pie crust shield, removing the excess cream and creating a beautifully smooth surface. Transfer this scraped off cream into the prepared piping bag. 

Place a tiger stripe stencil on top of the cream and sift the cocoa powder onto the surface of the pie. Carefully remove the stencil to avoid spilling cocoa on the pie or making a mess in your kitchen. Remove the pie crust shield. Pipe a small border along the edge of the crust to cover any stray marks left by the pie crust shield. 

Place the pie in the refrigerator for at least 6 hours or preferably overnight. This will allow the wafers to soften into vertical cakey stripes. (Store any leftovers in the refrigerator for up to 3 days.)

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