No Bake Chocolate Pie

13 Dec

A slice of no bake chocolate pie.

Here’s a no bake chocolate pie recipe courtesy of Eagle Brand with a few personal tweaks and tips.

All the ingredients needed to make the pie.

Crushed graham crackers.

  • 22 graham crackers, crushed (an easy way to crush is to place the crackers in a ziploc bag, remove any air, close tightly and with the smooth side of a meat mallet pound the crackers until they appear as finely coarse crumbs)
  • 1/4 cup (60 mL) unsalted butter, melted
  • 28 g of a Lindt swiss dark chocolate bar
  • 1 can (300 mL) Eagle Brand sweetened condensed milk
  • 1 packet (7 g) unflavoured gelatin
  • 1/3 cup (75 mL) tap water
  • 1/2 tsp (25 mL) real vanilla extract
  • 1 cup (250 mL) fresh whipping cream
  • 1 packet (10 g) of Whip It (this is stabilizer for the whipping cream)
  • 9 inch pie plate

In a bowl, mix the butter and crushed graham crackers together.  Pour the mixture into the pie plate and with the back of a spoon (or the palm of your hand) flatten the crumbs along the bottom and edges of the plate until the entire surface is covered with a thin layer of the graham cracker crumbs. I found this very simple graham cracker crust on the back of my Honey Maid Graham Wafers box.

Crushed graham crackers mixed with unsalted butter.

Graham cracker crust.

On medium to high heat, in a large pot melt the chocolate with the condensed milk.  As the chocolates melts, the mixture will turn a rich dark brown and have a glossy shine to it.  Once the chocolate has completely melted, set aside to cool.

Melting chocolate with condensed milk. Indeed, this is being done in a wok. No pots were available at the time.

In a small pot, add in the water and sprinkle in the packet of gelatin. Let stand for one minute, then place the pot on a burner on low heat.  Stir until the gelatin powder is completely dissolved.  Add this to the chocolate and condensed milk mixture. Add in the vanilla extract. Again, set aside to cool.

Gelatin being added to the chocolate and condensed milk.

Pour the whipping cream into a container with a lid.  Add in the stabilizer.  Close the lid and gently shake for about five minutes.  The whipping cream should become thicker and fluffier (and appear less liquid).

Whip It added to whipping cream.

Once the the chocolate/milk/gelatin mixture has cooled, gently fold in the whipped cream until thoroughly combined. Carefully pour the mixture into the graham cracker crust pie plate.

Pouring the chocolate pie filling into the graham crust.

The no bake chocolate pie right before it is to be placed in the fridge.

Cover with plastic wrap and place in the fridge for at least three hours so that the gelatine has had time to set.  For tastier results, refrigerate overnight.

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