• Menu
  • Skip to right header navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

CASA Veneracion: Online Cooking Class

Breakfast. Lunch. Dinner. Midnight Snack.

  • About
  • Cooking Class
  • Recipe Index
  • Search
  • Learn to Cook in 10 Weeks
    • How to Cook, Lesson 1: Know Your Ingredients
  • Recipes By Type
    • Appetizers & Snacks
    • Bread & Breakfast
    • Superb Soups
    • Chicken, Duck & Turkey
    • Fish & Seafood
    • Meatless
    • Mighty Meaty
    • Noodles
    • Rice & Grains
    • Sandwiches & Wraps
    • Side Dishes
    • Sweets & Desserts
    • Drinks
You are here: Home / Chocolate / No-bake White and Dark Chocolate Pie

No-bake White and Dark Chocolate Pie

05/10/2010 //  by Connie Veneracion

No-bake White and Dark Chocolate Pie | casaveneracion.com
43shares

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:

White and dark chocolate pie

1. I opted for a no-bake crust, mixture of graham crackers, toasted coconut bits and melted butter.

dark-white-chocolate-pie3

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.

MY LATEST VIDEOS
MY LATEST VIDEOS

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.

White and dark chocolate pie

Mix the ingredients for the crust and press onto the bottom and sides of a pie plate.

White and dark chocolate pie

Then, you make the filling. Start by cutting the dark chocolate into small pieces (no need to if using chocolate morsels).

White and dark chocolate pie

The dark chocolate is melted with sugar in a double boiler.

White and dark chocolate pie

The cream and gelatin is added to the dark chocolate.

White and dark chocolate pie

And everything is stirred until smooth.

White and dark chocolate pie

Next, melt the white chocolate.

When both dark and white chocolate mixtures are ready, it’s all a matter of assembly.

White and dark chocolate pie

You take out the crust and pour the dark chocolate mixture in first.

White and dark chocolate pie

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.

White and dark chocolate pie

Chill the white and dark chocolate pie until firm then slice to serve.

White and dark chocolate pie

White and dark chocolate pie

Print Pin
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Author: Connie Veneracion

Ingredients

For the crust:

  • 1/4 cup melted butter
  • 1/2 cup crushed graham crackers
  • 1/2 cup toasted coconuts

For the filling:

  • 250 grams dark chocolate
  • 1/3 cup sugar
  • 2 cups light cream
  • 2 teaspoons powdered unflavored gelatin (unnecessary if using full cream)

For the topping:

  • 1/4 cup white chocolate morsels
  • 2 to 3 tablespoons light cream

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Pour the white chocolate mixture into a glass with a beak.
  • Take the crust out of the fridge. Pour the dark chocolate mixture over it.
  • Pour the white chocolate mixture over the dark chocolate, making sure that some of the dark chocolate mixture remains visible.
  • Run a knife all over the surface of the filling to create interesting patterns.
  • Chill the pie for several hours before cutting and serving.
43shares
Chocolate Sweets & DessertsPies & Tarts

More Like This

Alex's Mango ang Peach Pies

Alex’s Mango ang Peach Pies

Easy Tasty Pecan Tart

Alex’s Old-fashioned Pecan Tart

Alex's Fruit Tart

Alex’s Fruit Tart

A cheese cake baked in a tart pan and with only half the usual amount of cheese and cream mixture. No Graham cracker crust for this dessert. Instead, the crust is made with flour, butter, sugar and chopped nuts. Amazing texture.

Salted caramel cheese tart

Dulce de leche banana cream tart

Peach and Custard Tart

Peach and Custard Tart

Banoffee tartlets

Tarte Tatin (upside down apple tart)

Tarte Tatin (upside down apple tart)

Strawberry feathered cheese tart

Strawberry feathered cheese tart

Upside-down Paradise banana pie

Old-fashioned apple pie

Old-fashioned apple pie

Mango cream pie

Previous Post: « Election Day blues
Next Post: That distinct aroma that emanates from Chinese kitchens Chicken Ginseng Broth»

Reader Interactions

Comments

  1. Connie

    05/15/2010 at 8:52 am

    I split the content of Pinoy Cook. I might be doing more splitting soon.

    • Nikita

      05/15/2010 at 10:30 am

      this blog is blocked in my office; pinoycook isn’t. just fyi.

      • Connie

        05/15/2010 at 4:53 pm

        Kasi, this is under casaveneracion.com. Maraming offices galit sa political opinions ko hahahaha

  2. Lee

    05/17/2010 at 1:43 pm

    Hi miss connie…

    I always love reading your blog and i only found out now do u have to website!? I always open casaveneracion.com… So the other one is house in a hill!??? :-) anyways i would love to make this one but we dont have grahams here in new zealand but really want to bake ur cheesecakes coz my friend is requesting for it…

    Anyways what is the name of ur cook book so i can ask my family back there to buy me one and send it to me… You are my master chef… I am so thankful to know your site…

    More power to you!

    • Connie

      05/18/2010 at 8:49 am

      cooking.casaveneracion.com was the original home of Pinoy Cook. :)

      The cookbook is available online at Tastebook. But I suggest you wait for the next one. :)

      • Jane vargas

        07/29/2010 at 3:13 pm

        kelan po uli available yung cookbook? At available po ba eto sa mga bookshops?

        • Connie

          07/29/2010 at 5:54 pm

          I’m revising it. Not available in bookstores, sorry.

  3. ianah

    09/09/2010 at 3:18 am

    Hello,

    Pwede po bang gamitin ang Nestle Media Crema Table Cream? Ito lang po yung available didto sa amin. Salamat po.

    • Connie

      09/09/2010 at 7:23 am

      I’m not familiar with the product, so, it’s hard to make a guess.

  4. Covert Housewife

    02/01/2012 at 5:40 pm

    Wow! Looks super easy! Great revisions to the original recipe. I have a question lang po – do you need to mix the chocolate right after adding the sugar or do I wait for it to melt first before mixing? I’m not great when it comes to melting chocolates except when they’re already in my mouth :) hehe

    • Connie Veneracion

      02/01/2012 at 6:11 pm

      What will you mix if the chocolate hasn’t melted yet? :)

Primary Sidebar

~ Recipes ~

  • Appetizers & Snacks
  • Superb Soups
  • Bread & Breakfast
  • Chicken, Duck & Turkey
  • Fish & Seafood
  • Mighty Meaty
  • Noodles
  • Rice & Grains
  • Sandwiches & Wraps
  • Side Dishes
  • Sweets & Desserts
  • Drinks
  • Meatless
  • Ovo-Vegetarian
  • Lacto-Vegetarian
  • Ovo-lacto Vegetarian
  • Vegan
  • Keto (Low Carb)

~ Popular Today ~

  • Sinigang na manok (chicken and vegetables soup with tamarind extract) Sinigang na manok (chicken and vegetables soup with tamarind extract)
  • A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu
  • What's the difference between sea salt and rock salt? What’s the difference between sea salt and rock salt?
  • How to make: Tsokolateng tablea (Filipino hot chocolate drink) How to make: Tsokolateng tablea (Filipino hot chocolate drink)
  • Korean beef stew a la House of Kimchi: Deconstructed recipe from the Korean beef stew of the House of Kimchi (now defunct). Stewing beef is slow cooked with beef bones, seasonings and spices. Spicy Korean Beef Stew a la House of Kimchi

Footer

Hello There!

I'm Connie Veneracion: cook, crafts enthusiast, researcher, reviewer, story teller and occasional geek.

Read more about me, the cooks and the name of the blog. If you're wondering why commenting is off by default, read this.

I am on Pinterest, Youtube, Facebook and Instagram.

Not So Fine Print

Privacy & TOS ♥ Disclaimer ♥ Get In Touch (I don’t accept guest posts, I don’t give free links and I don’t do link exchanges. Exclude me from your round-ups too. Thank you.)

Except for public domain videos, stock images and screen grabs, all images and text © Connie, Speedy, Sam & Alex Veneracion. That means do not reproduce content without written permission from the blog owner.

Copyright © 2019 CASA Veneracion · ALL RIGHTS RESERVED · Powered by Apple, Canon, coffee & ramen.