Chocolate Ambrosia Pie | incl. Mocha Ambrosia Pie | Easy No Bake Desserts
We've whipped up another delicious chocolate dessert, this time, two desserts. These easy no-bake pies go together pretty quickly with a minimum of work, but they do need to spend the night in the fridge, so plan accordingly. Choose from two different pie fillings and two different crusts. We guarantee you'll love them both!
Chocolate Ambrosia Pie
1 envelope, ¼ tsp, 7g, unflavored gelatin
¼ c,, 60ml, cold milk
1 cup, 226ml, hot milk (180°F, 82°C)
4 ounces, 113g, semi sweet chocolate
3 large egg yolks beaten well
⅔ cup, 77g, sugar
1 tsp, 5ml, vanilla
¼ tsp salt
1 cup, 226g, heavy whipping cream
Mocha Ambrosia Pie
1 envelope, ¼ tsp, 7g, unflavored gelatin
¼ c., 60ml, cold milk
1 cup, 226ml, hot milk (180°F, 82°C)
2 teaspoons instant espresso powder
4 ounces, 113g, semi sweet chocolate
3 large egg yolks beaten well
⅔ cup, 77g, sugar
1 tsp, 5ml, vanilla
¼ tsp salt
1 cup, 226g, heavy whipping cream
For both pies:
Combine gelatin & cold milk, soak for 1 min, then add hot milk (dissolve instant espresso in the hot milk before adding for the mocha pie). Chop or break the chocolate into pieces and add it to the hot milk and gelatin mixture allowing it to sit and melt. Whisk chocolate into mixture to completely combine. Beat egg yolks & sugar until thick and lemon colored. Add vanilla & salt. Whisk in the chocolate gelatin mixture. Beat slowly until thoroughly mixed. Place in refrigerator until consistency of very thick gravy, about 45 minutes to an hour.
Make your desired crust and press all but a quarter cup of the crumbs into the bottom of an 8x8 inch, 20x20cm, pan prepared with a parchment paper sling (see video). Whip cream to stiff peaks and fold into gelatin mixture. Pour over prepared crust. Top with a little reserved crust. Cover and refrigerate overnight.
Oreo Cookie Crust
26 Oreo sandwich cookies, pulverized
4 Tbsp, 56g, butter, melted
Chocolate Graham Cracker Crust
11 sheets, 175g, chocolate graham crackers, crushed
6 Tbsp, 90g, butter, melted
¼ cup, 57g, white sugar
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Mocha Pie
Mocha Pie
-
time
prep:
25 min
total:
8 hr 5 min
servings
total:
10 servings
--
what you need
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.), divided
28 OREO Cookies, divided
1/4 cup finely chopped PLANTERS Walnuts
1/3 cup butter, melted
3/4 cup brewed double-strength MAXWELL HOUSE Coffee, cooled, divided
3/4 cup half-and-half
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
make it
HEAT oven to 350ºF.
SPOON half the COOL WHIP into small bowl; refrigerate until thawed. Meanwhile, return remaining COOL WHIP to freezer.
CRUSH 20 cookies; mix with nuts and butter. Press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Meanwhile, chop remaining cookies.
RESERVE 1 Tbsp. coffee. Mix remaining coffee with half-and-half in large bowl. Add dry pudding mix; beat with whisk 2 min. Stir in thawed COOL WHIP and chopped cookies. Spread onto bottom of crust.
MICROWAVE 3 oz. chocolate and frozen COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted, stirring after each minute. Stir in reserved coffee. Let stand 15 min.; spread over pie.
REFRIGERATE 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
GARNISH pie with chocolate curls before serving.
--
Mocha Pie
THE EASIEST CREAMY CHOCOLATE PIE | No Bake 5 Ingredient Pie Recipe
THE EASIEST CREAMY CHOCOLATE PIE | No Bake 5 Ingredient Pie Recipe
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Coconut Cream Pie:
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