Layered Chocolate Pie
An easy pie with a layer of dark and white chocolate cream.
Servings 10 slices
Cost 5
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.