No-Bake Double Chocolate Pudding Pie

Untitled-1Chocolate lovers rejoice! This amazing no-bake pie explodes with chocolate flavor and is sure to be loved by any chocoholic. Seriously, what is not to love about an Oreo cookie crust filled with rich and creamy chocolate pudding spiked with a (optional) hint of Kahlua. That’s what I thought…nothing!

20170610_135838Chilled desserts like puddings, pies, ice creams, and sorbets are naturally summer dessert favorites by helping the body stay cool. Additionally, no-bake items are also summer favorites because you do not have to heat up the oven that will make the A/C work that much harder or *gasp* heat up the oven when you don’t even have A/C to cool the house back down.

20170610_135747This chocolate pudding pie is quick and easy to prepare and can be adapted to the tastes of the audience it is serving. For example, if this pie is being served to a grown-up crowd, go ahead and spike the pudding with a shot of Kahlua or white rum for a boozy kick. If the pie is going to be hitting the taste buds of the younger crowd or a mixture of both young and old you may want to skip the shot of alcohol and keep things vanilla with none other than a shot of vanilla extract. Either way you make it, this pie is to die for and you will not regret giving it a try this summer!

20170610_135205

No-Bake Double Chocolate Pudding Pie

Ingredients:

  • 1 (8 in.) prepared Oreo Cookie Pie Crust
  • ¾ cup Granulated Sugar
  • ¼ cup Cornstarch
  • ¼ cup unsweetened Cocoa
  • ¼ tsp. Salt
  • 1 ¾ cups Milk; divided
  • 2 large Egg Yolks
  • 4 oz. Bittersweet Chocolate; finely chopped
  • 1 tbsp. Kahlua (or 1 tsp. Vanilla Extract)
  • ½ cup Fresh Raspberries (optional)
  • Whipped Cream; for topping (optional)

 

Preparation:

  1. Place prepared Oreo crust in the refrigerator for 15 minutes to chill. Meanwhile, prepare the filling.
  2. In a large saucepan combine the sugar, cornstarch, cocoa, and salt; stir with a whisk. Add half of the milk and the 2 egg yolks. Stir with a whisk until smooth. Add the remaining milk and stir until combined. Cook over medium heat for 5 minutes or until thick and bubbly, stirring constantly. Remove from heat.
  3. Add the 4 oz. of chocolate and stir until smooth. Stir in the Kahlua (or Vanilla). Pour filling into the prepared crust and cover with plastic wrap. Place pie back in the refrigerator and chill for 4 hours or until set. Serve with raspberries and whipped cream.

 

RECIPE ADAPTED FROM: JEANNE KELLEY
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017

Advertisements

Easy Cherry-Almond Crisp

20170529_174601June has only just begun and temperatures here in Central Florida have already been averaging in the mid-90’s (heat index well over 100°) since early May. I enjoy the heat but it makes going outside with the kids for walks or playtime practically impossible unless it is really early or late (but late in the swamp only trades heat for mosquitoes). Seeing as outside play is limited this time of year, other activities need to fill the void. Baking happens to be one of our favorite go-to activities year round but even more so in the hot and rainy summer months.

With the A/C already working overtime to keep us cool I want a recipe that is not too extensive but also screams summer for the days we stay cooped up indoors. Along with cobblers and pies, one of the quintessential desserts served in the summer is a crisp. A crisp is quick, easy, and makes the most out of in season fresh fruit. Sweet cherries are a favorite of mine and happen to currently be in season, making them easily accessible at supermarkets. If you happen to stumble across this recipe when sweet cherries are not in season, you can easily use frozen sweet cherries with the added bonus that they will already be pitted for you.

cherryalmondcrisp1Although I love sweet cherries on their own, I prefer a balance of tart and sweet flavors in a crisp. For example, when I make apple crisp, I always use a blend of sweet and tart apples. I chose to replicate the same process by using tart dried cherries in addition to fresh sweet cherries. Before burying the cherries under a blend of oats and almonds I add a touch of cinnamon and vanilla to further enhance the flavor.

I prefer to serve this dessert warm and with a scoop of vanilla frozen yogurt (or ice cream), however it is just as enjoyable at room temperature or after a quick warm up in the microwave. I mean, what is not to love about a simple recipe that takes fresh in season fruit, tosses it together with some pantry staples, and bakes into a summertime stunner beckoning for a scoop of ice cream!

Note: To keep this dessert super simple, use frozen pitted cherries if you do not want to pit them yourself. If you elect to use fresh cherries (recommended) and you do not own a cherry pitter, you can pit the cherries with a straw or pastry tip. Simply insert the straw or pastry tip into the stem end of the cherry and push it through until the pit pops out on its on. This recipe yields one 8 x 8 inch baking dish of crisp. You can easily double the recipe ingredients and bake the crisp in a 13 x 9 inch baking dish to accommodate larger families/crowds.

Easy Cherry-Almond Crisp

 

Filling Ingredients:

  • ½ cup dried Tart Cherries
  • ½ cup Boiling Water
  • 1 pound fresh (or frozen) Sweet Cherries; pitted
  • 1/3 cup Granulated Sugar
  • 1 ½ tbsp. All-Purpose Flour
  • ½ tsp. Vanilla Extract
  • 1/8 tsp. Ground Cinnamon

Topping Ingredients:

  • 3.4 oz. (¾ cup) All-Purpose Flour
  • ¾ cup Old-Fashioned Rolled Oats
  • ½ cup packed Light Brown Sugar
  • ¼ cup Sliced Almonds
  • ½ tsp. Salt
  • 5 tbsp. Unsalted Butter; melted
  • ¼ tsp. Almond Extract

 

Preparation:

  1. Combine dried cherries and boiling water in a small bowl (or pan you boiled the water in); cover and let stand 30 minutes.
  2. Preheat oven to 375°. Coat a 8 x 8 inch glass or ceramic baking dish with cooking spray.
  3. In a large bowl combine the dried cherries (including the soaking liquid), pitted sweet cherries, sugar, flour, vanilla, and cinnamon; stir well. Let stand for 15 minutes.
  4. Pour the cherry mixture into the prepared baking dish. Bake for 30 minutes or until thick and bubbly.
  5. Meanwhile, combine flour, oats, brown sugar, almonds, and salt in a medium bowl; stir well. Combine butter and almond extract in a small bowl. Drizzle butter mixture over oat mixture, stirring until moist clumps form.
  6. Remove cherry mixture from oven and sprinkle evenly with streusel topping (you may have extra topping). Bake an additional 20 minutes or until streusel is golden brown. Remove from oven and let stand for 5 minutes. Serve warm on its own or with a scoop of vanilla frozen yogurt/ice cream.

 

RECIPE ADAPTED FROM: JEANNE KELLEY
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2017