Just six ingredients make this dreamy no-bake chocolate pie. It all starts with a simple salted chocolate crumb crust that is filled with whipped chocolate cream. The filled pie can rest for up to three days before being topped with freshly whipped cream.
Ingredients
For the crust
18 chocolate sandwich cookies, crushed into crumbs 4 tablespoons unsalted butter, melted
1⁄4 teaspoon fine salt
For the filling 8 ounces semisweet chocolate, finely chopped 2 cups cold heavy cream, divided
2 tablespoons unsalted butter
4 ounces cream cheese, at room temperature 2 tablespoons granulated sugar
Pinch fine salt
For the whipped cream topping
1 cup cold heavy cream
1 tablespoon granulated sugar
Pinch fine salt
Directions
Butter the bottom only of a standard 9” pie pan. Line the bottom with a circle of parchment to cover just the bottom of the pan. In a medium bowl or gallon sized bag combine the crushed cookie crumbs, butter and salt and mix well until evenly moistened. Transfer the crumbs to the prepared pie pan and press evenly up the sides and across the bottom, using a flat bottom measuring cup to compact the crumbs. Chill in the refrigerator while you make the filling.
To make the filling, combine the chopped semisweet chocolate, 1 cup of the heavy cream and the butter in a medium sized microwave safe bowl. Microwave the ingredients in 20 second increments, stirring for 20 seconds in between each heating until melted, about 60-70 seconds. If any small bits of chocolate remain, set the mixture aside at room temperature for 5 minutes and stir again -- it should be smooth. Set aside.
In your mixer bowl fitted with whisk attachment, beat together the softened cream cheese, granulated sugar and pinch of salt at medium speed until smooth and shiny, 2 to 3 minutes. With the mixer on low, pour in a splash of the remaining 1 cup heavy cream and mix on low until smooth. Pour in the remaining heavy cream and continue to mix on low until combined. Scrape the bowl and whisk. Raise the mixer to medium speed and beat until thickened like mayonnaise, about 1 to 2 minutes. Stop the mixer and add half of the melted chocolate to the whipped cream. Mix on low until almost combined and then add the remaining melted chocolate and fold with a rubber spatula until smooth. Pour into the pie crust and smooth the top. Chill overnight or up to three days before finishing and serving. Cover the pie with plastic wrap after it has chilled for a few hours.
To serve, combine all of the topping ingredients in your mixer bowl and beat on medium speed until the cream holds medium peaks- the consistency of shaving cream. Dollop the whipped cream over the chocolate filling right before serving.
It’s a baker's secret that pound cakes get even better with time ... I make this one on Monday or Tuesday of Thanksgiving week. This lofty pound cake is swirled with a ribbon of spiced brown sugar and nut streusel. Perfect as a make ahead dessert and great for gifting during the holidays because it lasts for days with flavors that develop as it rests.
Ingredients
Streusel topping
3 tablespoons unsalted butter, softened
1/3 cup light brown sugar, lightly packed- 70 grams
1/2 cup all purpose flour- 65 grams
1/2 cup chopped nuts (like walnuts or pecans,) lightly toasted 1/4 teaspoon ground cinnamon
1/8 teaspoon fine salt
For the cake
1 1⁄2 cups all purpose flour-190 grams
1⁄2 cup light brown sugar, packed-115 grams
1⁄2 cup granulated sugar-100 grams
1 1⁄2 teaspoons baking powder
Heaping 1⁄2 teaspoon fine salt
3⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground ginger
2⁄3 cup cold heavy cream-140 grams
1⁄2 cup vegetable oil-100 grams
3 tablespoons cold yogurt or buttermilk-40 grams
1 tablespoon vanilla extract
2 large eggs, cold
1 large egg yolk, cold
Directions
Preheat your oven to 350 degrees. Grease an 8”x4” loaf pan and line the bottom with parchment paper.
Add all of the streusel ingredients to a medium mixing bowl and use clean hands to mix until evenly combined and crumbly, no dry flour should remain. Set aside. Into the bowl of your stand mixer fitted with the paddle attachment combine the flour, sugar, baking powder, cinnamon, ginger and salt. Whisk to combine. To the dry ingredients add the heavy cream, vegetable oil, yogurt, eggs and vanilla. Mix on low until combined and then mix at medium/high speed for 1 minute.
Scrape the bowl and then mix on low speed for 1 minute. Pour about half of the batter into the prepared pan. Sprinkle about one quarter of the streusel over the batter. Pour the remaining batter over the streusel and sprinkle the remaining streusel on top. Bang the pan on the counter 4-5 times to remove air bubbles and place the loaf pan on a sheet pan.
Bake the cake for 60-65 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a cooling rack for 30 minutes and then wrap the whole cake, still in the pan, with plastic wrap to cool completely, preferably overnight. The cake will keep, well wrapped, for up to 5 days.
Recipes reprinted Courtesy of Dan Langan.