If our family could pick only one pie to have at Thanksgiving, this is the winner! Of course, that will never be the case, because don't we all love to have a little slice of all the pies? This Chocolate Cream Pie is light, creamy, and just the right amount of sweetness. It's a cinch to make, and is always a huge hit with kiddos and adults alike. It makes any holiday or special occasion one to remember.
Chocolate Cream Pie
1 (10 oz.) package gluten free chocolate sandwich cookies
1 1/2 tablespoons butter, melted
1 small (3.4 oz.) box instant chocolate pudding mix
1 cup cold water
1 (14 oz.) can sweetened condensed milk
1 pint heavy cream
1/3 cup powdered sugar
Preheat oven to 375°F. In a food processor or blender, crush the cookies until crumbs. Mix the crumbs with the melted butter, then press lightly into a 9-inch pie dish that has been lightly greased. Bake for 10 minutes. Allow to cool completely. For pie filling, combine the pudding mix, cold water, and sweetened condensed milk. Whisk well, then put in refrigerator for a few minutes. In another bowl, whip 1 cup heavy cream until soft peaks form. Fold the cream into the pudding mixture with a spatula and return to the refrigerator to thicken. Once the crust is cooled, pour the pie filling into the crust and spread to smooth the top. Whip remaining 1 cup heavy cream with powdered sugar. Top the chocolate pie filling with cream. Garnish which chocolate curls if desired. Keep refrigerated until serving.
Gather your ingredients. You will need a package of gluten free chocolate sandwich cookies (we like Glutino brand, but are excited to try gluten free Oreos soon!), butter, a small box of instant chocolate pudding mix, a can of sweetened condensed milk, and a pint of heavy cream.
In a food processor, crush the cookies to crumbs. Add to the 1 1/2 tablespoons melted butter. Stir to combine, then press into a 9-inch pie dish that has been lightly greased.
In a preheated 375°F oven, bake the crust for 10 minutes. Allow to cool completely before filling.
To make the pie filling, combine the box of instant chocolate pudding with 1 cup cold water and 1 can sweetened condensed milk. Whisk until smooth, then put in refrigerator. In another mixing bowl, whip 1 cup of the heavy cream until soft peaks form.
Add the whipped cream to the pudding mixture and fold in using a spatula. You want the filling to be light and airy, so take your time to do this part well so you don't deflate your cream. Return to refrigerator to thicken or until your crust is cooled.
Spread the chocolate filling into the cooled crust and smooth the top.
Whip the remaining 1 cup of heavy cream with 1/3 cup powdered sugar until medium peaks form. Spread the whipped cream on top of the chocolate layer. I like to leave a bit of the chocolate filling showing so everyone knows what kind of pie it is.
Top with chocolate curls, if desired. I use a good quality chocolate bar and my potato peeler. Refrigerate until serving.
Slice and serve!
This pie is AMAZING. It really is just the right amount of sweetness, is very light (not heavy or too rich), and gives you the chocolate fix you desire! It may become your favorite Thanksgiving pie too!
Recipe Source: Recipe adapted from a recipe by Our Best Bites