christmas pie

This Easy Chocolate Pie is absolutely amazing. With only 5 ingredients it’s almost impossible to ruin and I bet you already have the ingredients on hand! This no bake pie can also double as a freezer pie! Make ahead and thaw when ready to eat!

Easy Chocolate Pie

Prepared single 10 inch (or deep dish) pie crust

semi-sweet chocolate chips

vanilla

sugar

Chocolate shavings

If pie crust is not ready, bake now.

In a double broiler or in a small...

In a double broiler or in a small pot on low heat, add 1/3 cup heavy cream and 3/4 cup semi sweet chocolate chips. Stir frequently until melted and smooth.

Pour chocolate mixture into baked pie crust and...

Pour chocolate mixture into baked pie crust and freeze for 20 minutes.

While pie is in the freezer, in same...

While pie is in the freezer, in same chocolate pan add 1/2 cup of heavy cream & 3/4 cup semi sweet chocolate chips. Mix frequently until chocolate is melted and smooth. Allow to cool to room temperature. If in a hurry, pop into the fridge to cool quickly.

In a separate bowl, beat 1 cup of...

In a separate bowl, beat 1 cup of heavy cream and vanilla until soft peaks form.

Add cooled chocolate mixture to heavy cream and...

Add cooled chocolate mixture to heavy cream and continue beating until thick, creamy and soft peaks form.

Pour this second chocolate layer into pie crust...

Pour this second chocolate layer into pie crust and return to freezer for 20 more minutes.

In another bowl mix 1 cup heavy cream...

In another bowl mix 1 cup heavy cream with 1/4 cup powdered sugar. until stiff peaks form. Spread over Chocolate pie.

Top with chocolate shavings or grated chocolate.

Serve immediately or return to freezer.

Remove from freezer and transfer to fridge 1...

Remove from freezer and transfer to fridge 1 hour before serving.

https://mediavine-res.cloudinary.com/video/upload/wh57bogiaamswjdjl3ja.mp4

This Quick & Easy Chocolate Pie recipe is absolutely amazing. With only five ingredients, it’s nearly impossible to mess up.

Easy No Bake Chocolate Pie

Gordon's delicious pork pie recipe is perfect for a buffet, picnic or grown-up lunch box

Pork & ham pie

eggs

pork

pork sausagemeat

sage leaves

onion

Tabasco sauce

gelatine (optional, see Know-how)

lard

plain flour

tbsp milk

Bring a large pan of salted water to the boil, then boil the eggs for exactly 7½ mins. Cool in cold water, peel and set aside. Tip the pork, sausagemeat, ham, sage and onion into a large bowl. Season generously and add a few shakes of Tabasco. Mix well with your hands until completely combined. Take about 1 tbsp of the mix, shape into a small burger and fry in a pan. Taste for seasoning. Slightly over-seasoned is perfect.

Melt a few tbsps lard, brush a 1-litre terrine dish with an even layer of the melted fat, then dust with flour. To make the pastry, tip the flour into a bowl with 2 tsp salt. Put the lard and milk into a pan with 150ml water, then heat until the lard has completely melted. Pour into the flour and beat with a wooden spoon until combined. Tip onto the surface and knead until it all comes together.

Cut a piece of baking parchment to fit the bottom and long sides of the terrine dish with some hanging over the edge. Take about two-thirds of the pastry dough and shape it into a rectangle roughly the width and length of the dish. Lay the dough into the terrine and, using your fingers, press it into the bottom, the corners and up the sides of the dish until it comes to the top and hangs over the rim a little.

Take half the meat mixture and pat it into a shape that will fit the terrine dish, then lay it in. Use your fingers to make a trench down the middle of the meat. Trim the tops and bottoms off the eggs, lay them, in a row, along the trench, then season. Trimming the eggs like this ensures that each slice of pie will contain both egg white and yolk.

Take the rest of the meat mixture, pat it out to a rectangle that will fit over the eggs, and press it over the top. Brush the overhang of the pastry with the beaten egg, then roll out the rest of the pastry to fit over the pie.

Pinch edges together to fix the top. Brush top generously with egg and pierce three holes along the top. Heat oven to 200C/fan 180C/gas 6. Place pie on a baking sheet and bake for 30 mins. Lower the heat to 180C/fan 160C/gas 4, then continue to cook for another hour. Leave to cool. Carefully turn dish upside-down onto a board and use the sides of the paper to pull the pie out of the dish. If sides aren’t brown enough, return it to the oven on a baking tray at 200C/fan 180C/gas 6 until coloured. Cool, then chill in the fridge.

If you want to fill the pie with jelly, soak the gelatine in cold water and warm the stock until hot, but not simmering. Remove the gelatine from the water and squeeze to remove excess liquid, then stir into the stock to dissolve. Leave to cool to room temperature, then transfer to a squeezy bottle. Pour the jelly into one of the holes until it comes to the top. Place the pie on a dish in the fridge until the jelly has set, then repeat twice more, so the jelly has filled each hole. Leave to set in the fridge overnight.

Top 2 christmas pie recipes from across the web

The most viewed christmas pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Easy Chocolate Pie

Pork & ham pie

Top 2 christmas pie recipes from across the web

The most viewed christmas pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Chocolate Pie

Pork & ham pie

The most viewed christmas pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine