No-Bake Chocolate Pie

No Bake Chocolate pie is silky smooth, rich and incredibly indulgent! The perfect option when you want something exquisite, but don’t want to heat up the kitchen! Being a in love with chocolate is a real thing, and I am here to say it is okay! I have more recipes to help you out, like…

No-Bake Chocolate Pie

No Bake Chocolate pie is silky smooth, rich and incredibly indulgent! The perfect option when you want something exquisite, but don’t want to heat up the kitchen!

Being a in love with chocolate is a real thing, and I am here to say it is okay! I have more recipes to help you out, like this Cheesecake, Cake, and Shortbread!

Serving up a slice of chocolate pie.

Easy No-Bake Chocolate Pie

This is the perfect no-bake pie for when you need a rich chocolate fix, but you do not want to heat the house up or spend a ton of time on it. The hardest part will be waiting for it to chill. Your patience though will be heavily rewarded. This pie is incredible. It has all you could ever want in a chocolate pie. The cookie crust is a perfect blend of cookies and butter that melts in your mouth. The rich creamy filling is just the right balance of sweetness and luscious chocolate. This no-bake chocolate pie is going to hit the spot, I promise!

I love this no-bake chocolate pie for when I need to something quick and easy. Friends and family are going to go crazy about this no-bake chocolate pie, so be prepared. It is rich and it is insanely delicious! If you are more of a milk chocolate pie, use this recipe which is lighter and not as rich. This is not your Jell-o pudding pie, it is so much better and so much more.

What You Need for Chocolate Pie

All you need are these simple ingredients combined to make this no-bake chocolate pie. It is easy to make and comes together quickly!

Crust and Filling Ingredients:

  • Butter: Melt your butter. 
  • Oreo cookie crumbs: It takes about 24 cookies.
  • Semi-sweet chocolate: Use good quality chocolate for the best flavor, chop it finely. chopped
  • Heavy whipping cream: You could use half and a half here if you wanted but the heavy cream makes it awesome!
  • Vanilla: Did you know adding vanilla actually helps chocolate taste more like chocolate, it does!
  • Instant espresso powder: This give the chocolate pie a richer more dark chocolate flavor. You can leave it out if you want to.
  • Heavy whipping cream: I would not recommend using half and a half here. You need the fat and the cream to help set up the filling.
  • Granulated sugar: Adds a bit of sweetness.

Topping Ingredients

  • Heavy whipping cream: Ideal for whipping up to a creamy topping.
  • Granulated sugar: Adds a bit more sweetness.
  • Vanilla: Adds that touch of sweet flavor.
  • Chocolate shavings: These are optional, but sure do make it look pretty.

How to Make the Crust for a No-Bake Chocolate Pie

Easy to throw together, this makes a great make ahead dessert! This no-bake chocolate pie has a few easy steps and

  1. Crush: In a blender or a food processor, add 24 Oreos and pulse until it becomes a wet powder resembling set sand. This can alternatively be done by hand in a large ziplock bag with a rolling pin.
  2. Combine: Melt ¼ cup butter and mix with the oreo crumbs.
  3. Place in Pie Tin: Press evenly into a 9-inch pie pan and put in the fridge to chill while you prepare the filling.

Mixing the Filling Together

  1. Prep the chocolate: Chop chocolate into small pieces and put in a heat-proof bowl.
  2. Melt Heat 2/3 cup of cream for about 45 seconds in the microwave, until steaming. Pour over the chopped chocolate and allow to sit for several minutes.
  3. Combine: Add vanilla and espresso powder to the chocolate and cream. Whisk together to make a thick ganache. Allow to cool completely.
  4. Whip: While the ganache is cooling, add your 1 ½ cup cream and granulated sugar to a clean mixing bowl and whip until stiff peaks form. Be careful to not over whip your cream! Peaks should stand on their own and not flop over at all.
  5. Mix: When the ganache is cooled completely, add to the bowl of whipped cream. Gently fold the chocolate into the cream until it just incorporated, with no streaks of dark chocolate or white cream. Pour into chilled pie shell.
  6. Refrigerate: Chill for at least 6 hours.

Topping it All Off!

  1. Whip: In a clean mixing bowl, whip 1 cup cream, granulated sugar, and vanilla together until soft peaks form.
  2. Add: Remove chilled pie from fridge and top with whipped cream. Add optional chocolate curls for garnish.
  3. Time to Eat: Serve and enjoy!
Chocolate pie with a slice missing and chocolate curls on top.

Tips For the Best Chocolate Pie

Here are a few things to keep in mind when making this indulgent no-bake chocolate pie.

  • Chocolate: Use good quality chocolate, think Lindt, Ghirardelli, or Godiva. The better quality the chocolate the better the flavor of the pie. Do not skimp on the chocolate. And do not use Chocolate chips. They have stabilizers in them that keep them from melting smoothly. Your pie could end up lumpy.
  • Crust: If you want to lighten up the chocolate flavor, use a graham cracker crust instead. You can substitute an equal amount of graham cracker for the Oreos.
  • Cream: You can use half and half to melt the chocolate if you desire. But use heavy whipping cream for both the rest of the filling and the topping. For the topping, if you are in a hurry you can use cool whipped topping instead.
  • Topping: You can place the whipped topping on each slice as you serve it, instead of spreading it on the whole pie if you would like. This will make storing leftovers easier.
  • Espresso Powder: Espresso powder is darkly roasted coffee beans that have been ground, brewed, dried, and then ground to a very fine powder. They help give the chocolate a richer, more intense flavor. You can leave out the espresso powder and still have an indulgent dessert. It is optional.
  • Garnish: There are other options besides the chocolate curls. Crushed Oreos, or Reese’s peanut butter cups, chopped nuts, or heath bar crumbles all make a great topping.
A slice of chocolate pie on a white plate.

Storing Chocolate No-Bake Pie

You may not have any leftovers, but just incase you do, here is how to keep this no-bake chocolate pie around for a little longer.

  • Fridge: Because of the high dairy content, this needs to be kept in the fridge. Cover loosely with plastic wrap, I like to use toothpicks to keep it from squishing my whipped topping. Keep in the fridge for up to 4 days.
  • Freeze: This freezes beautifully. It is best if you know you are going to freeze it, to not put the whipped topping on top. Wrap in plastic wrap and then with foil for a double layer. Freeze for up to 2 months. Let it thaw overnight in the fridge before serving.
A fork cutting into a slice of chocolate pie.

Chocolate Hummus (5 Minutes!)

The Best Keto Brownies Recipe

Chocolate Brownie Cheesecake

Print

No Bake Chocolate Pie

No Bake Chocolate pie is silky smooth, rich and incredibly indulgent! The perfect option when you want something exquisite, but don't want to heat up the kitchen!
Course Dessert
Cuisine American
Keyword chocolate pie, no bake chocolate pie
Prep Time 30 minutes
Chill 6 hours
Total Time 6 hours 30 minutes
Servings 12 slices
Calories 373kcal
Author Alyssa Rivers

Ingredients

Crust:

  • ¼ cup butter melted
  • 2 cups oreo cookie crumbs about 24 cookies

Filling:

  • 8 ounces Semi sweet chocolate chopped
  • 2/3 cups heavy whipping cream
  • ¾ teaspoons vanilla
  • 1 teaspoons instant espresso powder
  • 1 ½ cups heavy whipping cream whipped to stiff peaks
  • 2 Tablespoon granulated sugar

Topping:

  • 1 Cup heavy whipping cream
  • 1 Tablespoon granulated sugar
  • ½ teaspoons vanilla
  • Chocolate shavings optional

Instructions

Crust

  • In a blender or a food processor, add 24 Oreos and pulse until it becomes a wet powder resembling set sand. This can alternatively be done by hand in a large ziplock bag with a rolling pin.
  • Melt ¼ cup butter and mix with the oreo crumbs.
  • Press evenly into a 9 inch pie pan and put in the fridge to chill while you prepare the filling.

FIlling

  • Chop chocolate into small pieces and put in a heat proof bowl.
  • Heat 2/3 cup of cream for about 45 seconds in the microwave, until steaming. Pour over the chopped chocolate and allow to sit for several minutes.
  • Add vanilla and espresso powder to the chocolate and cream. Whisk together to make a thick ganache. Allow cooling completely.
  • While the ganache is cooling, add your 1 ½ cup cream and granulated sugar to a clean mixing bowl and whip until stiff peaks form. Be careful to not over whip your cream! Peaks should stand on their own and not flop over at all.
  • When the ganache is cooled completely, add to a bowl of whipped cream. Gently fold the chocolate into the cream until it just incorporated, with no streaks of dark chocolate or white cream. Pour into chilled pie shell.
  • Chill for at least 6 hours.

Topping

  • In a clean mixing bowl, whip 1 cup cream, granulated sugar and vanilla together until soft peaks form.
  • Remove chilled pie from fridge and top with whipped cream. Add optional chocolate curls for garnish.
  • Serve and enjoy!

Nutrition

Calories: 373kcal | Carbohydrates: 15g | Protein: 2g | Fat: 34g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 60mg | Potassium: 159mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1051IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
Source : The Recipe Critic More   

What's Your Reaction?

like
0
dislike
0
love
0
funny
0
angry
0
sad
0
wow
0

Next Article

Nombu Kanji, veg nonbu kanji coconut milk

Nombu kanji recipe, veg version of Ramadan nombu kanji, a south Indian porridge with goodness of coconut milk, moong dal to heal your tummy. I once tasted veg nombu kanji in one of my uncle’s house. When I posted my oats Kanji I shared in it as well. Especially with fennel seeds in it, it... Read More The post Nombu Kanji, veg nonbu kanji coconut milk appeared first on Raks Kitchen.

Nombu Kanji, veg nonbu kanji coconut milk

Nombu kanji recipe, veg version of Ramadan nombu kanji, a south Indian porridge with goodness of coconut milk, moong dal to heal your tummy.

[feast_advanced_jump_to]

I once tasted veg nombu kanji in one of my uncle’s house. When I posted my oats Kanji I shared in it as well. Especially with fennel seeds in it, it was very very flavorful,.

In other words, perfect balance of flavors and taste, that I could not even forget now. Similarly, I love poondu kanji or vendhaya kanji that we make often. But this style is very new to me.

Wanted to post for a long time, by saying so, I really mean it. As soon as I posted my oats kanji, I thought I should try Ramzan nombu kanji too and post it. But wanted a good authentic recipe.

I read few articles in news papers about the recipe. I realized, there are a handful of versions as well as it differs in each region, each place they make.

Few months back, that is last December, when the weather was cold, I was craving all of a sudden for this nombu kanji. Therefore I asked few people in my whatsapp, friends and relatives.

Once my relative shared this recipe and asked me to try. Worst of all, I lost the recipe, it was few years back actually. So I went back to her shamelessly and asked the recipe again. She is sweet enough to send it right away.

???? Video

Is video more your thing?

Before I made this, I tried another version also which almost tasted like porridge version of biryani and not at all same as I tasted in my childhood. After that, never had courage to try again and get an un expected result.

I know the one I tasted there had fennel seeds / soambu in it. I love the flavor it lends to kurma, biryani (south Indian way) and other few recipes. This kanji too.

Problem is Vj hates it like anything. For a person who isn’t demanding at all for the options, I did not want to disappoint him because I planned this for a breakfast as I prepare for the blog post.

Did not want to miss the fennel seeds flavor as well. So added in powdered form. I won’t say I could recreate the same I tasted, but was super delicious and flavorful. Definitely not a kanji form of biryani, no. So we both had it heartily.

???? Nombu kanji benefits

With coconut milk and moong dal in this porridge, it is really good to soothe a tummy that’s fasting for the whole day. Coconut milk helps in preventing or treating ulcer/ mouth ulcer.

So this comes as a rescue to those who are fasting. They use this kanji to break their fast.

Apart from this, the concept behind nombu kanji is, palli vaasal preparing it in bulk everyday. They serve it for free to all in the area who visits the mosque or pass by. Just like prasadam serving the purpose of feeding poor people apart from the sacred food offerings concept.

???? Variations

???? Coconut milk

I used around 1 & ½ cups of fresh grated coconut to extract coconut milk. First grind grated coconut with ½ cup luke warm water and squeeze the milk out. Keep a metal strainer over a bowl and squeeze the coconut milk. Repeat one more time to get coconut milk needed for the recipe.

You can also use store bought coconut milk, but I prefer fresh ones. It feels light as well as no preservatives, stabilizers.

???? You may also like

If you had tried this recipe, let me know your feedback in comments section.

warm serving of porridge
Print Pin
No ratings yet

Nombu kanji recipe

Nombu kanji recipe, veg version of Ramadan nombu kanji, a south Indian porridge with goodness of coconut milk, moong dal to heal our tummy.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • ½ cup Raw rice or seeraga samba rice
  • 2 tbsp moong dal
  • 1 cup coconut milk
  • 1 Onion
  • 1 Tomato
  • ¼ cup carrot beans
  • 1 tbsp ginger garlic paste
  • 8 Mint leaves
  • 2 tbsp Coriander leaves chopped
  • ½ tsp Red chilli powder
  • 1 Green chilli
  • 1 & ½ cup water for cooking
  • 2 cups water later
  • Salt as needed
  • To temper
  • 1 tbsp oil
  • 1 inch Cinnamon
  • 1 Cardamom

Instructions

  • Heat a pressure cooker with oil. Temper with cinnamon, cardamom.
  • Add onion and fry till onion turns soft.
  • Tip in the ginger garlic paste. In goes tomato, vegetables.
  • Saute for couple of minutes. Add 1 & ½ cups water, washed rice and dal.
  • Mix well and bring to boil. Pressure cook for 4 whistles in medium flame.
  • Once done, mash it well. Add 1 & ½ to 2 cups more water. Mix well.
  • Bring to boil and simmer the flame. Add the coconut milk.

Notes

  • Instead of coconut milk, you can use grated coconut. ½ cup to  1 cup fresh grated coconut.
  • You can increase moong dal more.

???? Step by step photos

1. Wash rice and dal, keep aside. Heat a pressure cooker with oil. Temper with cinnamon, cardamom.

washed, temper

2. Add onion and fry till onion turns soft.

3. Tip in the ginger garlic paste. In goes tomato, vegetables. Saute for couple of minutes.

4. Add 1 & ½ cups water, washed rice and dal. Mix well and bring to boil.

add water

5. Pressure cook for 4 whistles in medium flame.

cooked

6. Once done, mash it well. Add 1 & ½ to 2 cups more water. Mix well.

add water

7. Bring to boil and simmer the flame. Add the coconut milk. Stir well and simmer for a minute. Switch off the heat when it just starts to boil.

nombu kanji ready

Enjoy it warm the best. Since nombu kanji has coconut milk, please consume within 5-6 hours. You can refrigerate and consume if you know you can’t finish the same day. But refrigerate as soon as it is cooled.

ramadan-nombu-kanji

The post Nombu Kanji, veg nonbu kanji coconut milk appeared first on Raks Kitchen.

Source : Rak's Kitchen More   

This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies.