Double-Chocolate Holiday Pie |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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 thatâs too delish to resist. 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:
1. 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.
2. 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.
3. 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.
4. 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.
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