Silk and creamy, this chocolate pie got rave reviews. Although it may appear rich and dense, this pie is very light and fluffy, just like a mousse!
September should probably be called pie month. It’s all I’ve been thinking of for the last couple of weeks. Apple pie, pumpkin pie, pecan pie I wanted them all but what stood out the most was this amazing chocolate pie!
I was a little bumped I didn’t make it in the heat of the summer, but even now, despite the crisp air, a no-bake dessert is welcome, especially on sunny days like the ones we had lately.
This pie starts with an Oreo crust.
Oreo cookies are done of those products I don’t have on hand when I need them. It’s like no matter how many packages I buy and how well I hid them, my family find them. Lately I’ve been buying Oreo pie crusts, but you can make your own crust by finely ground Oreo cookies in a food processor and mix them with melted butter.
For the decadent filling, you’ll need a handful of ingredients!
Milk, gelatin, sugar, semisweet chocolate, vanilla extract and eggs. Yes, eggs! But not to worry! Safest Choice™ Pasteurized Eggs gives you a piece of mind. Their eggs are safe to be eaten raw. 
When making the filling, you have to make sure you read the recipe ahead of time a couple of times and make sure you have everything you need handy, so you don’t have to step away once you start cooking it.
When using gelatin, you have to remember not to cook it! First, mix it with cold milk or water before dissolving it on top of a pan with simmering water long with sugar, egg yolks and chocolate.
The egg whites are whipped to firm peaks separate. Keep in mind that the Safest Choice™ Pasteurized Egg Whites create firm peaks when they are at room temperature. Keep them in a bowl on the counter top while the chocolate mixture is cooling.
Just like with the chocolate and vanilla pudding pie, you need to reserve time for the pie to chill in the refrigerator for a couple of hours.
If you’re still craving chocolate after trying this silky chocolate pie, I’m sure you’ll find something else at this year’s chocolate party to satisfy your desires!
How to participate in the Chocolate Party
1. {mandatory} Make one or more of your favorite chocolate recipe(s) and share with us for a chance to win one of the 4 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum).
If you do not have a blog, just email me roxana(at)roxanagreengirl(dot)com your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.
2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of this post. On October 1st, 4 winners will be chosen at random from all the recipes submitted.
3. {mandatory} To be eligible to win one of the amazing prizes offered by our generous sponsors you must add the following in your post :
Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®
4. {optional} Add the party logo (or any of the collages in this post) to your blog post or sidebar. Or both!
5. {optional} Use the widget below to spread the word and keep up with our sponsors’ social media updates
Yields 10-12 servings
Silk and creamy, this chocolate pie got rave reviews. Although it may appear rich and dense, this pie is very light and fluffy, just like a mousse!
20 minPrep Time
5 minCook Time
5 hrTotal Time
Save RecipeIngredients
- 1 Oreo pie crust
- 1 cup milk
- 1 envelop unflavored gelatin
- 1/4 cup Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
- 2 Safest Choice™ Pasteurized Egg yolks
- 8 oz semisweet chocolate chips
- 1 teaspoon vanilla extract
- 2 Safest Choice™ Pasteurized Egg Whites
- 1/4 cup Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
- 1/4 cup heavy cream, whipped (optional)
Instructions
- Pour the milk into a heatproof bowl and sprinkle the gelatin over it. Let sit for 2 minutes, until the gelatin softens a little.
- Place the bowl on top of a saucepan with simmering water (make sure the bowl does not touch the water). Add the egg yolks, 1/4 cups sugar and the chocolate. Heat gently stirring constantly until the chocolate is melted and the gelatin is dissolved. It should take about 4-5 minutes.
- Remove from the heat and stir in the vanilla extract.
- Cover the chocolate mixture with plastic wrap and refrigerate for 45 minutes to 1 hour until starting to set. Do not refrigerate longer!
- While the chocolate mixture is chilling, whip the egg whites in a grease free bowl until soft peaks form. Gently, beat in the remaining 1/4 cup sugar and continue to whip until firm peaks form.
- Fold the egg whites into the chilled chocolate mixture and pour the pie filling into the chocolate pie crust.
- Cover the pie with plastic wrap and refrigerate for a couple of hours until set, about 3 hours.
- Decorate the pie with whipped cream just before serving.
Let’s get this party started!!!
** Disclaimer: The prizes for this year’s chocolate party (open to US residents only) are sponsored byImperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®. As always, all opinions are 100% my own. Thank you for supporting the brands that help me bring this blog to you week after week. I appreciate it! **
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