It's been awhile, sigh. I'm still around and even though I'm not baking or creating as much as I used to, I'm still here.
Recently I was asked about a pie I used to make at a restaurant, and I was flattered. Someone had actually remembered a pie I used to make and wanted the recipe. I'm always happy to share recipes, and this is no exception. My only problem on this was that I couldn't remember exactly how I made it.
I'm a little on the anal side and make notes about food I've made and save them, so I dug through my notes and found this.
The original recipe actually made two 8 inch pies, but I went all in and made this into a 10 inch pie.
Then I shared it at the Legion, cause there was no way I was going to eat the whole thing by myself.
This is a very rich pie, and honestly, you don't need a big piece.
Chocolate Cream Pie - no bake
Ingredients
- Prepared Graham Cracker crust - 10 inch size
- 8 oz. Cream Cheese
- 16 oz. can Sweetened Condensed Milk
- Instant Chocolate Pudding Mix - 4 serving size
- 1 1/2 cups milk
- 1/4 cup Chocolate Syrup drink mix - Optional
- Chocolate bar - grated
Instructions
- In the bowl of a stand mixer or use a hand mixer, whip the Cream Cheese and then add the Sweetened Condensed Milk, and mix until the Cream Cheese is totally incorporated.
- Add the pudding mix and milk, and continue to mix on a lower speed until totally mixed and mixture starts to set up. This just takes a few seconds. If desired add the chocolate syrup at this point.
- Spoon out into a prepared graham cracker crust, cover and place in the fridge for a minimum of 4 hours, overnight is great. The cream cheese in the filling sets up soft.
- Grate part of a chocolate bar over the top for a chocolaty finish.
- Cut into serving sizes and finish off with a dollop of whipped cream
Estimate only
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