Chocolate Pie Recipe | No-Bake French Silk Pie

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As almost as much ast we love to fall spices and desserts, you can start using a break from pumpkin many methods from time to time. Desserts this way no-bake chocolate pie recipe can be a refreshing alternative on this occasion of year.

The better part in regards to this recipe is the fact it’s completely no-bake, meaning you don’t need to activate your oven or concern yourself with messing this pie up! And also, but you’ll love the texture from the no-bake, chocolate filling.

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If you like it chocolate mousse, you will be gonna love this chocolate pie recipe. As this is a no-bake recipe, the chocolate filling out this pie remains cool, creamy, and lightweight as air.

The airy texture may be a welcome contrast to your deliciously crisp, chocolate cookie crust. If you’re wondering how this chocolate pie carries a no-bake crust, let’s just say this: the freezer will be your companion.

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The crust?in this chocolate pie is made with chocolate cookie crumbs and melted butter and packed over the bottom and edges of your pie pan. The crust?gets placed in the freezer until it’s frozen and, then packed with the chocolate mousse filling.

We think this chocolate pie recipe is an exquisite holiday dessert mainly because it won’t undertake any room in your own oven, which is often heavily used and required for other holiday dishes. It’s another good choice to get up for grabs for guests who aren’t big fans of pumpkin or some other traditional fall flavors.

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Summary

Cook time: 0 minutes

Prep time: 30 minutes

Idle time: 20 minutes

Level

Servings:

Unit: MetricUS Imperial

Ingredients

  • 25 Oreo cookies
  • 5 tbsp unsalted butter
  • 4 oz unsweetened chocolate chopped, even more for topping
  • 14 oz sweetened condensed milk
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Place the Oreo cookies in the large ziplock bag then seal shut. Make use of a rolling pin to rollover Oreo cookies and crush them into fine crumbs from the bag.
  2. To a medium bowl, add some unsalted butter and melt inside the microwave. To the melted butter, add some cookie crumbs and stir together by using a rubber spatula.
  3. Grease a pie pan with cooking spray or oil and dump the cookie crumbs in the pan. Make use of your rubber spatula to put the crumbs down along side bottom and sides of your pan, ensuring the crust is even and flat.
  4. Stick the crust while in the freezer until firm and chilled (at least 20 min).
  5. In the meanwhile, assemble the chopped chocolate into a microwave-safe bowl and also for 1 minute, stopping halfway to stir the chocolate.
  6. Once the chocolate is melted and smooth, stir from the condensed milk. Temporarily set this aside.
  7. To a big bowl, add some heavy whipping cream and whisk on high-speed until soft peaks form. Sprinkle from the powdered sugar and vanilla, then whisk again on fast until stiff peaks form.
  8. Use a clean rubber spatula to gently fold 1 / 2 the whipped cream into the melted chocolate mixture. Pour this filling within the prepared pie crust pan.
  9. Top the chocolate pie using the remaining whipped cream and then add chocolate shavings on top for garnish (chocolate shavings are optional).
  10. Chill the chocolate pie for two hours, then slice and serve.

Additional information

Recipe adapted from crazyforcrust.com

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