Easy No-Bake Milk Chocolate Pie
SCRAPS #73: my favorite dessert from my cookbook
My cookbook Pass the Plate is out in less than 1 week!!!
I’m sharing this recipe from my cookbook to give you a taste of the delicious and approachable recipes you’ll find in it, from easy one-pan dinners, vegetarian dinners, to comforting soups, stews, pasta recipes, refreshing salads, easy desserts and more. All 100 recipes in the cookbook come with a photo, since it’s so much easier to follow a recipe if you can visualize the final result.
This no-bake milk chocolate pie is from the short but mighty dessert chapter in Pass the Plate and it has one secret ingredient that gives the milk chocolate filling its irresistible texture and flavor: sour cream. Its tanginess brings balance to the milk chocolate sweetness as well as an irresistibly silky, rich texture in every bite. You will be surprised just how easily this dessert comes together. I know we’re not supposed to pick favorites, but this one is my favorite dessert recipe in the book and I cannot wait to hear your thoughts! Fun fact: I tailored this recipe to use the sweetness of milk chocolate and cookies, so there is no additional sugar added to the pie.
Sonya Sanford already made this pie after receiving an advance copy of Pass the Plate, check out her wonderful video and review HERE.
These last few days before the book is out into the world are crucial for the book’s success, so if you consider preordering a copy, I added some links for you below.
Your support is why I can continue doing what I love and provide you with fun, delicious recipes. Thank you from the bottom of my heart!
If you can’t buy the cookbook, you can still support me just by making these recipes and sharing them with your friends. Having people make my recipes is what drives and inspires me, I can’t thank you enough for being here!
I want to also encourage supporting your local indie bookshops, you can stop by and preorder the cookbook directly for them or from their website!
BOOK TOUR TICKETS are selling fast!
Can’t wait to see you on the road! Tickets include a copy of Pass the Plate from your local independent bookshop.
More recipes from Pass the Plate I made last week:
Prep Time: 30 minutes
Total Time: 30 minutes, plus chilling
Makes a 10-inch pie
Printable recipe:
INGREDIENTS
Cookie Crust
1 (14.3-ounce) package chocolate sandwich cookies (about
36 cookies)7 tablespoons (3 1/2 oz / 100 g) unsalted butter, melted
1/4 teaspoon (2g) kosher salt
Milk Chocolate Filling
8 ounces (240g) milk chocolate, chopped
1 cup (240g) heavy cream
1/2 teaspoon (3g) kosher salt
1 cup (240g) sour cream
For Serving
Flaky salt and shaved / melted milk chocolate
INSTRUCTIONS
Make the cookie crust: In a food processor, pulse the sandwich cookies until the mixture is mostly fine crumbs with small chunks of cookies here and there.
Add the melted butter and salt and pulse to combine. (You can also do this step by adding the cookies to a large zip-seal bag and crushing them using a rolling pin until finely crumbled. Add the butter and kosher salt and mix to incorporate.)
Transfer the cookie mixture to a 10-inch pie dish. Use your hands or the bottom of a glass to press the mixture into an even layer covering the sides and bottom of the dish. Set the dish in the freezer while you make the filling.
Make the milk chocolate filling: In a small saucepan, bring 1 inch of water to a simmer. In a medium heatproof bowl, add the chocolate and place the bowl on top of the pan, trapping the steam. (Make sure the bottom of the bowl doesn’t touch the water.)
Using a small silicone spatula, stir the chocolate constantly as it melts. When about three-quarters of the chocolate has melted, remove the bowl and continue stirring until all of the chocolate is melted.
(You can also melt the chocolate in 15-second spurts in the microwave if you’re more comfortable with it.) Set the melted chocolate aside to cool to room temperature.
In a large bowl, and using an electric mixer (or in a bowl using just a whisk and your muscles), combine the cream and kosher salt. Whip the cream to soft peaks, about 3 minutes of constant whipping.
Add the sour cream to the bowl and continue whipping until incorporated.
Slowly stream in the cooled melted chocolate, whipping constantly, until all of the chocolate is incorporated and the mixture reaches stiff peaks.
Remove the pie crust from the freezer. Dollop the milk chocolate filling on the crust and evenly spread it using an offset or silicone spatula.
Refrigerate the pie for at least 3 hours before serving. Top the pie with flaky salt and a little bit of melted or shaved chocolate. Slice and serve.
I love the look of this recipe. Going to try it for a birthday next week! Obsessed with any dessert that uses sour cream, and I love that there’s no adding sugar. Getting too many things out of the cupboard is one huge deterrent to baking for me! 🤦♀️🤷♀️
Looks SO YUM!!!!