Written by Milissa –
Please enjoy this guest post by Milisa Armstrong of Miss in the Kitchen.
Chocolate pie is my favorite kind of pie but I don’t make it very often. Traditional chocolate cream pie takes a little time in the kitchen and then about 4 hours of chilling time. It is so hard for me to wait 4 hours for pie!
Today I’m sharing my new favorite chocolate pie with you. It is ready to eat in less than 20 minutes and you don’t even have to turn the oven on. It’s rich and decadent and the mocha drizzle gives it a little extra kick. I think chocolate and coffee were made for each other.
This is a perfect no-bake summer dessert. Just a few zaps of the microwave to melt the chocolate so you have very little cooking time and no heating up your kitchen. Plus it uses just a few simple ingredients that you likely have on hand. Now that’s hard to beat.
My family has a scale to help me measure the success of a new recipe. It ranges from okay, to good, to really good, and best thing I ever ate. This pie garnered the best thing I ever ate category!
Whether you serve this pie as a weeknight dessert or at your next neighborhood barbecue, it is sure to be a hit.
Ingredients for 8 servings:
- 1 1/2 cups plus 3 tablespoons heavy whipping cream, divided
- 1/3 cup powdered sugar
- 1 1/2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
- 4 ounces cream cheese, at room temperature
- 1 teaspoon vanilla extract
- prepared chocolate crumb crust
- 1 teaspoon espresso powder
BEAT 1 1/2 cups whipping cream with electric mixer until it starts to form peaks. Add powdered sugar, slowly beating until incorporated. Stop mixer and scrape down sides if necessary. Pour whipped cream into a bowl and cover with plastic wrap. Place in refrigerator.
PLACE 1 cup morsels and 2 tablespoons whipping cream in a microwave-safe bowl. Microwave on MEDIUM-HIGH (80%) power for 20 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until chocolate is melted and smooth.
PLACE cream cheese and melted chocolate in mixer bowl; beat at medium speed until well combined. Add vanilla extract and mix until combined. Fold whipped cream into chocolate mixture until well combined and no white streaks remain. Pour into prepared pie crust.
PLACE remaining 1/2 cup morsels, remaining 1 tablespoon whipping cream and espresso powder in a small, microwave-safe bowl. Microwave on MEDIUM-HIGH (80%) power for 20 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until chocolate is melted and smooth. Pour into small, resealable plastic bag; clip the corner off the bag. Drizzle over pie.
REFRIGERATE for 10 minutes or until mocha drizzle has set.
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