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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 10 |
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A super easy, no-bake, dark chocolate custard pie I threw together because I was craving something decadent and didn't have any milk or cream. This silky, rich concoction packs just enough heat to leave your guests intrigued, yet totally satisfied. Read more . Best served with freshly brewed espresso. Ingredients:
5 oz ghiradelli 60% cacao bittersweet chocolate baking chips |
4 oz sweetened, condensed milk |
8 oz water |
1 egg + 1 egg yolk, beaten |
1 packet plain gelatin |
1.5 tbsp ancho chili powder |
1 tbsp light brown sugar |
1 tsp cinnamon |
1 tsp ground ginger |
1/2 tsp ground clove |
1 9 graham cracker crust (can be store bought or home made) |
Directions:
1. Gently heat milk and 4 oz of water over medium-low heat in a heavy saucepan, stirring until well combined.
2. Meanwhile, sprinkle gelatin over remaining 4 oz of water and allow to plump.
3. Temper egg and egg yolk by adding hot milk and water mixture, stirring constantly, until well combined. Add back to saucepan.
4. Gradually add chocolate chips, stirring gently until all chocolate is melted and incorporated. Add ancho chili powder, cinnamon, ginger, clove, and brown sugar at this time and mix well to combine.
5. Heat mixture until just boil and add plumped gelatin and liquid. Whisk well and remove mixture from heat.
6. Carefully pour chocolate mixture into pie crust, scraping down sides as you go.
7. Chill pie at least four hours to overnight. After four hours, cover with plastic cling wrap to prevent a thick skin from forming on the top.
8. Slice and enjoy!
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