No Bake Double Chocolate Pie
This easy chilled chocolate pie is perfect for warm weather. No baking neccesary for the crumbly cookie crust and creamy chocolate filling. Make the pie up to a few days ahead to serve it cold at your next summer gathering! (As with all pies, feel free to use a store-bought chocolate crust to save time!)
Servings: 8 -10 servings
Cost: $4.00
Equipment
- Food Processor
- Mixing Bowl
- 9" Pie Plate
- Cooling Rack
Ingredients
Chocolate Crust:
- 10 ounces Chocolate Cookies (use chocolate wafer cookies or Oreos; make sure to use a gluten-free cookie if needed)
- 4 Tablespoons Butter, melted
Chocolate Filling:
- 1 1/2 cups Sugar
- 1/4 cup Cornstarch
- 4 Egg Yolks
- 1/2 teaspoon Kosher Salt
- 2 cups Milk
- 2 ounces Unsweetened Chocolate, chopped I like to use high quality baking chocolate like Baker's)
- 3 Tablespoons Butter
- 2 teaspoons Vanilla Extract
Optional, for topping:
- Melted Milk Chocolate (~3 ounces), for serving
- Fresh Berries, for serving
- Whipped Cream
Instructions
Make the crust:
- Place the cookies in a food processor and 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.
Make the filling:
- 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!
Notes
Recipe adapted from Nancy Fuller's Fiery Triple Chocolate Cream Pie.
Nutrition
Calories: 500kcal | Carbohydrates: 72g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 130mg | Sodium: 513mg | Potassium: 226mg | Fiber: 2g | Sugar: 51g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 3mg