Another no-bake dessert. A soft and gooey chocolate pie based on a recipe from Martha Stewart’s Pies and Tarts cookbook, a copy of which my younger daughter, Alex, gave me on Mother’s Day.
The differences between Martha’s pie and my no-bake white and dark chocolate pie:
1. I opted for a no-bake crust, mixture of graham crackers, toasted coconut bits and melted butter.
2. I used light cream made from vegetable. So to make sure that my pie filling would set despite the lack of fat, I added some powdered gelatin to it. Did it work? Yes, it did.
The recipe is terrible easy. Chill the crust, melt the chocolates, pour into the crust then create patterns with the white and dark chocolate pie fillings to make it picture perfect.
Mix the ingredients for the crust and press onto the bottom and sides of a pie plate.
Then, you make the filling. Start by cutting the dark chocolate into small pieces (no need to if using chocolate morsels).
The dark chocolate is melted with sugar in a double boiler.
The cream and gelatin is added to the dark chocolate.
And everything is stirred until smooth.
Next, melt the white chocolate.
When both dark and white chocolate mixtures are ready, it’s all a matter of assembly.
You take out the crust and pour the dark chocolate mixture in first.
Then, the white chocolate. Don’t just dump it in. Get creative to create patterns. Make the patterns even more visible by running a knife through the filling without disturbing the crust underneath.
Chill the white and dark chocolate pie until firm then slice to serve.
- 1/4 cup melted butter
- 1/2 cup crushed graham crackers
- 1/2 cup toasted coconuts
- 250 grams dark chocolate
- 1/3 cup sugar
- 2 cups light cream
- 2 teaspoons powdered unflavored gelatin (unnecessary if using full cream)
- 1/4 cup white chocolate morsels
- 2 to 3 tablespoons light cream
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Prepare the crust by mixing together all three ingredients. Dump into an eight-inch pie plate. Press onto the bottom and sides. Chill the in the fridge while you make the filling.
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Cut the chocolate into small pieces. Place in a heatproof bowl with the sugar then place the bowl over a pan of barely simmering water to melt. When the chocolate has melted, pour in the cream and stir.
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Keep stirring until heated and thick, about 10 minutes. Sprinkle the powdered gelatin little by little, stirring as you do. Keep stirring for a few minutes until the gelatin is completely dissolved. Remove from the pan and allow to cool a little.
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Turn OFF the stove. As the dark chocolate mixture cools, place the white chocolate in another heatproof bowl and melt over the pan of hot water. This stage takes only a minute as white chocolate melts much faster.
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As soon as the white chocolate melts, stir in two to three tablespoonfuls of cream, or just enough to make the mixture of pouring consistency.
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Pour the white chocolate mixture into a glass with a beak.
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Take the crust out of the fridge. Pour the dark chocolate mixture over it.
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Pour the white chocolate mixture over the dark chocolate, making sure that some of the dark chocolate mixture remains visible.
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Run a knife all over the surface of the filling to create interesting patterns.
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Chill the pie for several hours before cutting and serving.
