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Double-Chocolate Holiday Pie Recipe

Double-Chocolate Holiday Pie Recipe photo by Taste of Home

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Smooth and creamy, this velvety pie will be a festive change of pace on the dessert table. A hint of orange in the cranberry topping adds extra pizzazz that’s too delish to resist. —Taste of Home Test Kitchen

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Double-Chocolate Holiday Pie Recipe

Prep: 25 min. + chilling

Yield: 8 Servings

25 25

Ingredients

1/2 cup dark chocolate chips
1/4 cup sweetened condensed milk
1 extra-servings graham cracker crust (9 ounces)
2 tablespoons plus 1/3 cup slivered almonds, divided
1 cup cold 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
1 envelope unflavored gelatin
2 cups heavy whipping cream, divided
2 tablespoons sugar
1/4 teaspoon almond extract
1 can (14 ounces) whole-berry cranberry sauce
1/4 teaspoon grated orange peel

Directions

Place chocolate chips and milk in a small microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until chocolate is melted; stir until smooth. Spread into crust; sprinkle with 2 tablespoons almonds.
In a large bowl, whisk milk and pudding mix for 2 minutes; set aside. In a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat.
In a large bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. Fold into pudding. Pour into crust. Refrigerate for 4 hours or until firm.
Place cranberry sauce in a food processor; cover and process until blended. Stir in orange peel. Spoon over top; sprinkle with remaining almonds. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts 1 piece equals 655 calories, 40 g fat (20 g saturated fat), 87 mg cholesterol, 413 mg sodium, 72 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Double-Chocolate Holiday Pie in Simple & Delicious October/November 2011, p35

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Double-Chocolate Holiday Pie

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(1-1) of 1 reviews

Reviewed on Jan. 07, 2012 by monjean

Pretty easy to do, and the white chocolate layer was light and delicious. The dark chocolate started to cool off fast, so you have to be ready to spread it pretty quickly. And definitely buy the bigger graham cracker crust. If you don't you'll have way too much filling for the crust.