The Ultimate No-Bake Holiday Pie



If you don't feel like turning on the oven for an hour or so the day before Thanksgiving, try this rich chocolate dessert, capped with fresh whipped cream. The filling is no-bake, and the simple pat-in-the-pan cookie crust requires just 10 minutes in the oven. Top with homemade Caramel Sauce or use your favorite store-bought brand.

INGREDIENTS:

8 tablespoons unsalted butter
2 cups (about 5 ounces) finely crushed chocolate wafer cookies
2 tablespoons Cognac
5 ounces bittersweet chocolate, finely chopped
4 large egg yolks
2/3 cup dark brown sugar
2 tablespoons dark brown sugar
1 tablespoon cornstarch
1/8 teaspoon salt
2 cups heavy cream
2 tablespoons heavy cream
1 cup (plus 2 tablespoons) whole milk
1 1/2 teaspoons pure vanilla extract
1 Batch Homemade Caramel Sauce
1 tablespoon cocoa powder


DIRECTIONS:

1. Make the crust: Preheat oven to 350°F. Melt 4 tablespoons of butter. Stir the crushed cookie crumbs, melted butter, and Cognac in a medium-size bowl. Press the crumb mixture into the bottom and all around the sides of a pie pan. Bake for 10 minutes, remove from oven, and cool completely on a wire rack.

2. Make the pudding: Place the chocolate in a large bowl and set aside. Whisk the egg yolks, 2/3 cup brown sugar, cornstarch, and salt in a medium bowl and set aside. Heat 1/2 cup plus 2 tablespoons cream, milk, and remaining butter in a medium saucepan over medium-high heat until the mixture just begins to boil. Remove from heat and, whisking continuously, gradually add the hot milk to the egg mixture. Return the milk-and-egg mixture to the saucepan and, whisking continuously, cook over medium heat until mixture comes to a boil. Cook for 1 more minute, whisking continuously, and stir in 1 teaspoon vanilla extract. Remove from heat and strain the pudding into the bowl with the chocolate. Let sit for 2 minutes and fold the chocolate into the pudding with a spatula. Cool to room temperature.

3. Finish the pie:
Pour Caramel Sauce into the bottom of the pie crust and refrigerate for 10 minutes. Spread the pudding over the caramel and chill for 2 hours. Beat the remaining cream, brown sugar, vanilla, and the cocoa powder in a large bowl until stiff peaks form. Top the pudding with the cream and chill for 30 minutes or up to 6 hours.

Get more easy-to-prepare holiday dessert recipes.


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