Pescatarian No-Bake Chocolate Pie
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Learn more →Ingredients
8 servings
For the crust
- 24 chocolate sandwich cookies (about 2 ½ cups crushed)
- 5 tbsp unsalted butter, melted
- ¼ tsp fine salt
For the filling
- 1 ½ tsp unflavored powdered gelatin
- 2 tbsp cold water
- 1 ½ cups heavy cream, divided
- 8 oz semi-sweet chocolate, finely chopped
- 2 tbsp unsalted butter
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- ¼ tsp fine salt
For serving
- whipped cream, for serving (optional)
Can be omittedwhipped cream
- chocolate shavings, for serving (optional)
Instructions
- 1
Pulse the chocolate sandwich cookies in a food processor until they form fine, even crumbs. Add the melted butter and salt, then pulse again until the mixture holds together when pressed between your fingers.
- 2
Transfer the crumb mixture to a 9-inch pie plate. Press it firmly and evenly across the bottom and up the sides using the flat bottom of a measuring cup, making sure the edges are compact and the thickness is uniform. Refrigerate the crust while you prepare the filling.
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