No-Bake Dark Chocolate Cream Pie

My family requests this pie for every holiday. The recipe was found online in the late 1990’s. After moving, I lost my handwritten version, I couldn’t find it online, and I didn’t have time to prepare the dish for a holiday. It’s here, so I can always access it. I hope you like it as much my family did.

Directions

1. In a medium-sized saucepan, combine sugar, cornstarch and gelatin. Add salt. Stir in milk. Stir constantly over medium heat. Cook for 7-10 minutes. Reduce heat.
2. In a large bowl, beat the egg yolks with vanilla extract. Whisk in a small quantity of the hot mixture of milk. Pour the mixture slowly back into pan while whisking continuously. Stir and cook over low heat for about 2 minutes, until the custard becomes very thick. Don’t let it boil. Remove from heat.
3. Pour into the prepared graham cracker crust and chill for 2 hours. Pour into the graham cracker crust prepared and chill for two hours.
4. In a large bowl, combine heavy cream, vanilla extract, and sugar. Beat with an electric mixer at medium speed, until soft peaks are formed. Pipe on the chilled pie.

No-Bake Dark Chocolate Cream Pie

My family requests this pie for every holiday. The recipe was found online in the late 1990's. After moving, I lost my handwritten version, I couldn’t find it online, and I didn’t have time to prepare the dish for a holiday. It's here, so I can always access it. I hope you like it as much my family did.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American

Servings 7

Ingredients

  

• 1/2  cup  white sugar
• 2  tablespoons  cornstarch
• 1  (.25 ounce) package unflavored gelatin
• 1/4  teaspoon  salt
• 2  cups  whole milk
• 4  egg yolks
• 1  teaspoon  vanilla extract
• 6  ounces  semisweet chocolate (chopped)
• 1  (9 inch)  prepared graham cracker crust

Topping

• 1  cup  heavy whipping cream
• 2 tablespoons white sugar
• 1  teaspoon  vanilla extract

Instructions

 

• In a medium-sized saucepan, combine sugar, cornstarch and gelatin. Add salt. Stir in milk. Stir constantly over medium heat. Cook for 7-10 minutes. Reduce heat.
• In a large bowl, beat the egg yolks with vanilla extract. Whisk in a small quantity of the hot mixture of milk. Pour the mixture slowly back into pan while whisking continuously. Stir and cook over low heat for about 2 minutes, until the custard becomes very thick. Don't let it boil. Remove from heat.
• Pour into the prepared graham cracker crust and chill for 2 hours. Pour into the graham cracker crust prepared and chill for two hours.
• In a large bowl, combine heavy cream, vanilla extract, and sugar. Beat with an electric mixer at medium speed, until soft peaks are formed. Pipe on the chilled pie.