One of my Christmas gifts was a big bag of chocolate which I'm looking forward to using in the months to come. This Layered Chocolate Pie was a good start. I made a little ahead since it's for New Year's Eve, but it will freeze well.
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Perfect for New Year's Eve
This is an easy pie with a layer of bittersweet chocolate flavored cream topped with a softer, lighter, fluffier layer of milk chocolate cream. The two layers represent the new year. The dark one past and the bright one ahead! Okay, not really. I just made that up, but we'll go with it.
This is an eggless pie that does not involve any cooking. Even the crust is just a ready-made shell that I didn't even bother to bake. For friends, I'd probably make the crust myself, but I've been tired this week and the ready crust works fine. Plus they make a larger size one now which holds this amount of filling.
How to Make the Layered Pie
To make this pie, you beat a block of softened cream cheese with 1 ½ cups of powdered sugar and ½ cup of cream. You then fold in 4 oz of melted bittersweet chocolate and spread over the pie crust for your first layer. To make the second layer, you mix instant pudding mix and mik, then fold in 4 oz of melted milk chocolate and a cup of whipped heavy cream. Layer that on top. Lastly, chill and decorate!
This one was fun and I can't wait to make it again with a no-bake Oreo crust (24 Oreos and 4 tablespoons of butter). You can clearly see and taste the difference in the two layers of chocolate. I hope you try it!
Recipe
Layered Chocolate Pie
Ingredients
- 1 9-inch graham crust, deep dish or large Keebler
- 4 oz bittersweet chocolate or ⅔ cup bittersweet chips
- 8 oz cream cheese, softened
- 1 ½ cups confectioners' sugar
- 1 ½ cups heavy whipping cream, divided use
- 4 oz milk chocolate
- 1 3.4 oz package instant pudding mix, white chocolate or vanilla flavored
- 1 ½ cups milk, cool but not ice cold
Garnish
- ½ cup heavy whipping cream, whipped and sweetened to taste with confectioners' sugar or Cool Whip I also added a cherry!
Instructions
- Melt the bittersweet chips in a microwave-safe bowl using 50% power and stirring every 60 seconds.
- In a mixing bowl, beat the softened cream cheese until creamy, then add 1 ½ cups of confectioners sugar and beat until smooth. Beat in ½ cup of the heavy whipping cream and then beat on medium high for 1 minute, scraping the side of the bowl. Stir in the melted chocolate. Spread across pie crust and put in the refrigerator to chill while you make the second layer.
- Melt the milk chocolate in the microwave using 50% power and stirring every 30 seconds.
- In a mixing bowl, combine the pudding mix and milk. Beat on low until blended, then increase speed and beat for 2 minutes (this warms it up a little). Stir in the melted milk chocolate. When you add melted chocolate to a dairy mixture, it helps if the melted chocolate is just slightly warm and the dairy mixture is not ice cold. Adding cool melted chocolate to a very cold pudding mixture causes the melted chocolate to solidify and make little lumps.
- Whip the remaining 1 cup of heavy cream and fold it into the pudding mixture. Spread across the top of the pie and chill for 2-4 hours.
- Make sweetened whipped cream (or use Cool Whip) for garnish by beating ½ cup of heavy whipping cream with 2 teaspoons (can use more to taste) of confectioners' sugar. Transfer to a pastry bag and pipe around the edges of the pie. Garnish with more chocolate. Maybe add a cherry. Keep chilled until ready to serve.
- For longer term storage you can freeze the pie.
Darlene says
I found your explanation of the two different layers of pie representing the past and future years quite believable! The pie looks absolutely wonderful!