No Bake Double Chocolate Pie
<span class="mceItemHidden" data-mce-bogus="1"><span></span>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!)</span>
Servings: 8 -10 servings
9" Pie Plate
- 10 oz Chocolate Cookies (use chocolate wafer cookies or Oreos; make sure to use a gluten-free cookie if needed)
- 4 tablespoon Butter, melted
- 1 ½ cups Sugar
- ¼ cup Cornstarch
- 4 Egg Yolks
- ½ teaspoon Kosher Salt
- 2 cups Milk
- 2 oz Unsweetened Chocolate, chopped I like to use high quality baking chocolate like Baker's)
- 3 tablespoon Butter
- 2 teaspoon Vanilla Extract
Optional, for topping:
- Melted Milk Chocolate (~3 oz), for serving
- Fresh Berries, for serving
- Whipped Cream
<span></span>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!
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