No bake double chocolate pie has a sweet chocolate crust, creamy filling and is the perfect gluten-free chocolate-filled base for all those fresh summer berries. No oven neccesary!
Despite chilly temps over the weekend, I’ve got summer on the brain. Memorial Day is ahead and we’ve got not one but two (!) summer vacations booked. I’m ready to stretch out by the pool with a paperback. Of course, as anyone who’s ever met a toddler knows, there’s no room for paperbacks by the pool when three-year-olds are in the vicinity.
A girl can dream…
In addition to exerting boundless energy poolside, the other thing for which my toddlers can always be counted on is being totally thrilled with a chocolate dessert. And I’m right there with them.
A chilled, creamy chocolate pie topped with fresh berries is my idea of a perfect summer dessert. For this version, the filling is made entirely on the stovetop in under 10 minutes.
It’s super creamy and rich without being overly sweet. My girls called the filling “pudding” which is definitely a fair comparison. It’s made with chopped chocolate and just a handful of other ingredients.
The only investment of time you have to make in this no bake double chocolate pie is waiting for it to cool. And yes, those will feel like a long few hours.
The wait-time is a critical step for the creamy filling. Transferring the pie to the fridge right away would cause it to crack, so this is a dessert that is best made ahead. Make it a day or two in advance, let it cool slowly, and everyone will cheer when it comes out of the fridge cool and rich in all its creamy chocolate glory.
- 10 oz Chocolate Cookies (use chocolate wafer cookies or Oreos; make sure to use a gluten-free cookie if needed)
- 4 Tbsp Butter, melted
- 1½ cups Sugar
- ¼ cup Cornstarch
- 4 Egg Yolks
- ½ tsp Kosher Salt
- 2 cups Milk
- 2 oz Unsweetened Chocolate, chopped (use high quality baking chocolate like Baker's)
- 3 Tbsp Butter
- 2 tsp Vanilla Extract
- Melted Milk Chocolate (~3 oz), for serving
- Fresh Berries, for serving
- Whipped Cream
- Make the crust (skip this step if using a store-bought crust) by placing the cookies in a food processor. Pulse until very fine crumbs form. Melt the portion of the butter for the crust in the microwave and pour over the cookies. Pulse again a few times until evenly combined. Spray a 9"x9" pie tin with nonstick cooking spray. Press the chocolate crust evenly into the pie tin.
- Combine the sugar, cornstarch, egg yolks and salt in a medium saucepan. Stir with a whisk a few times to combine (the mixture will be quite dry).
- Place the pan over medium-high heat. When the pan is hot, slowly add the milk while whisking. Bring the mixture to a simmer, whisking continuously. Simmer until the mixture forms a thick custard that easily coats the back of a spoon, 4 to 5 minutes. (The transition from thin to thick custard-like consistency happens very fast and is easy to see. Just make sure not to stop whisking as the filling heats so you won't miss this transition.)
- Remove the pan from heat and stir in the unsweetened chocolate, butter and vanilla extract. Stir until the chocolate is melted and evenly incorporated.
- Pour the filling over the pie crust.
- Cool pie on a wire rack for 1 hour (don't skip this step; if it cools too quickly, the filling will crack). Refrigerate for at least 3 hours and up to 3 days.
- Just before serving, finish the pie with a drizzle of melted milk chocolate, fresh berries or whipped cream. Slice and enjoy!
I’ve got a post headed your way with all the fun that Molly and Clara have been up to this spring, but here’s a sneak peek!