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Double-Chocolate Holiday Pie

This velvety no-bake 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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    8 servings

Ingredients

  • 1/2 cup dark chocolate chips
  • 1/4 cup sweetened condensed milk
  • 1 graham cracker crust (10 inches)
  • 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 zest

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 zest. Spoon over top; sprinkle with remaining almonds. Refrigerate leftovers.
Nutrition Facts
1 piece: 655 calories, 40g fat (20g saturated fat), 87mg cholesterol, 413mg sodium, 72g carbohydrate (55g sugars, 2g fiber), 7g protein.

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