Why It Works
- Tossing chocolate wafer cookie crumbs with melted butter, sugar, salt, and water creates an easy press-in crust with a sandy texture.
- Gelatin helps the no-bake pie filling set.
- Incorporating coffee liquor into both the pie filling and whipped cream topping gives the dessert rich coffee notes.
As an avid baker and fruit pie enthusiast, I’m usually not afraid to turn on my oven during the summer. This year, however, has been a scorcher—I haven’t baked a single pie, crumble, or cookie. Instead, I’ve turned to no-bake desserts, such as icebox cakes, banana splits, and fudgy chocolate squares, to satiate my sweet tooth.
This creamy chocolate Kahlua pie, from Serious Eats contributor Yvonne Ruperti, is the newest addition to my family’s roster of no-bake summer desserts. Rich with bittersweet chocolate and scented with coffee liqueur, the pie gets its light, fluffy texture from whipped cream folded into melted chocolate. Incorporating the liqueur into both the pie filling and whipped cream topping gives the dessert bold coffee and caramel notes, but using a judicious amount keeps it from tasting too alcohol-forward.
It’s a minimal-effort dessert that requires just about 20 minutes of prep time before you plop it in the fridge to set. An easy crust of crushed chocolate wafer cookies tossed with melted butter, sugar, and salt means there’s no need to roll out or par-bake pie dough; simply press the moistened crumbs into an even layer in a 9-inch pie plate.
For the filling, you’ll melt chocolate, then fold in a mixture of lightly sweetened whipped cream, gelatin, and coffee liqueur. Scrape the filling into your pie crust, then let it set in the fridge for three hours or so. When you’re ready to serve, all that’s left to do is top with whipped cream that’s flavored with just a touch more liqueur. It’s a delectable pie that tastes like a cross between chocolate mousse and chocolate cream pie, with just a hint of alcohol and coffee—no oven or stovetop required.
July 2013
No Oven, No Fuss—Just a Killer Chilled Chocolate Pie
Cook Mode
(Keep screen awake)
For the Crust:
36 chocolate wafer cookies (about 4 1/2 ounces; 126 g), such as Dewey’s, Oreos, or Goya Chocolate Maria Cookies (see notes)
113 g unsalted butter (4 ounces; 8 tablespoons), melted
5 g (1 teaspoon) granulated sugar
1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
For the Filling:
226 g (8 ounces) bittersweet chocolate, finely chopped
3/4 teaspoon unflavored powdered gelatin
3 1/3 cups (790 ml) heavy cream, divided
7 tablespoons (105 ml) coffee liquor, such as Kahlua, divided
2 tablespoons granulated sugar (1/2 ounce; 30 g), divided
1/4 teaspoon Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
For the Crust: In a food processor, pulse 36 wafer cookies until finely ground. Place crumbs in a large bowl and toss with melted butter, 1 teaspoon sugar, 1/4 teaspoon salt, and 2 teaspoons water to evenly coat. Scrape crumbs into the bottom of a 9-inch pie plate and, using flat-bottomed drinking glass or measuring cup, compress firmly until crumbs are in a compact, even layer across bottom and sides of pan.
Serious Eats / Deli Studios
For the Filling: Place chocolate in a large microwave-safe bowl and microwave on high, stirring every 30 seconds, until melted and smooth, about 2 minutes. (Alternatively, nest bowl over a saucepan of simmering water and melt chocolate, stirring occasionally, until melted and smooth, about 5 minutes.)
Serious Eats / Deli Studios
Add 1 tablespoon (15 ml) water to a small microwave-safe bowl and sprinkle gelatin over the top. Let sit until gelatin has softened and hydrated, about 5 minutes. Microwave on high power until just melted, 10 to 20 seconds; let cool slightly.
Serious Eats / Deli Studios
In a bowl of a stand mixer fitted with the whisk attachment or in a large bowl using an electric hand mixer, combine 2 1/3 cups cream, 6 tablespoons coffee liquor, melted gelatin, 1 tablespoon sugar, and salt. Whisk on low speed until sugar is fully dissolved, about 30 seconds. Increase speed to medium-high, and continue whisking until medium peaks form, 2 to 3 minutes.
Serious Eats / Deli Studios
Add 1/3 of the whipped cream mixture to the chocolate and, using a flexible spatula, fold until thoroughly combined. Add remaining cream and gently fold until cream is fully incorporated and no streaks remain. (Mixture may deflate slightly; that is okay.) Scrape into pie shell and chill until set, about 3 hours.
Serious Eats / Deli Studios
To Serve: In a bowl of a stand mixer fitted with the whisk attachment or in a large bowl using an electric hand mixer, whisk remaining 1 cup cream, remaining 1 tablespoon coffee liquor, and remaining 1 tablespoon sugar on low speed until sugar has dissolved, about 1 minute. Increase speed to medium-high and continue whisking until soft peaks form, about 1 minute. Serve with pie.
Serious Eats / Deli Studios
Special Equipment
Food processor, 9-inch pie plate, large microwave-safe bowl, stand mixer or electric mixer
Notes
Oreo wafers can be purchased online or at specialty grocery stores. If using filled Oreos, scrape filling out.
