Our oven is still out of commission. We've replaced a sensor, a broil element and had the control board examined by control board specialists. Unfortunately it's still taking an unacceptable amount of time to preheat. The theory is that the bake element is broken, so I have to wait until Friday to have that replaced. Maybe this info will come in handy if any of you start experiencing these issues with your double oven. Until then, here's another oven-free recipe. It's a condensed milk chocolate cream pie with a no-bake graham cracker crust.
Condensed Milk Chocolate Cream Pie Filling
We enjoyed this pie's filling, which happens to be made with Eagle Brand (among other things). With all the chocolate pies I've posted you'd think I would have tried a condensed milk based filling, but somehow I missed this recipe and I'm glad I finally gave it a go. It makes a stiff, pretty pie with lots of chocolate flavor. Speaking of which, all the chocolate flavor comes from cocoa powder, so this is a recipe where you want to use a really good brand.
Easy No-Bake Graham Cracker Crust
Up until now I've always baked my graham crusts for about 8 minutes. However, in this case the crust is completely no-bake! It tastes a little different in that the graham crackers don't have that toasty flavor, but it's still good and holds together. An Oreo crumb crust would also work really well with this pie.
Tips For Success
- Use condensed milk, not evaporated. Condensed milk and evaporated milk are two different products. If you use evaporated milk you will get pie soup.
- Use 1 ⅔ cup cold, not hot, water.
- Also, keep the ¼ cup of cornstarch scant or weigh out about 25 to 28 grams. This is a pretty stiff custard.
- Before putting you chocolate mixture over the heat, make sure everything (especially the egg yolks) are evenly mixed.
- Keep the heat low and slow. I use a Blue Star range which is pretty powerful, so I have to use medium low rather than medium, whereas on other stoves medium heat would be fine. You don't want to bring the chocolate mixture to a boil too quickly or it might develop more lumps.
- If you'd rather make two small pies, you can use two shallow store-bought 9-inch crusts. Divide the filling between the two small crusts and use more whipped cream to bulk up the pie. This is also an option if you just happen to have a half can of condensed milk and want to make one small pie.
- This pie will be much softer on day 2. Day 1, after being chilled for 5 hours or so, it should be stiff. By day 2 the filling smooths and softens somewhat so there will be less give when you cut it.
- I've not yet tried this, but if you'd like a firmer pie you can add 2 to 3 oz of chopped semisweet chocolate or good quality chocolate chips in with the vanilla and butter. The melted chocolate should give you a stiffer pie.
Recipe
Chocolate Cream Pie with a No-Bake Graham Crust
Ingredients
Crust
- 24 square cinnamon grahams (12 sheets)
- 3 tablespoons granulated sugar
- 6 tablespoons very soft butter
Filling
- ⅓ cup unsweetened cocoa powder
- ¼ cup cornstarch, scant (28 grams)
- 1 ⅔ cup cold water (370 grams or about 13.25 oz)
- 1 can Eagle Brand sweetened condensed milk (14 oz)
- 3 large egg yolks beaten
- 2 tablespoons butter at room temperature (28 grams)
- 1 ½ teaspoons good vanilla extract
- Sweetened Whipped cream for piping or topping see note for how to make
- Garnish: Shaved chocolate -- optional
Instructions
- To make the crust, grind the graham crackers in a food processor or just crush them with a rolling pin. You should get about 1 ⅔ cups crumbs. Pour into a mixing bowl and stir in the sugar. Add the softened butter and mix until mixture comes together when pinched. Press into a 9-inch deep dish pie dish. Keep chilled until ready to use.
- To make the filling, combine the cocoa powder and cornstarch in a large (3 quart) saucepan that is not yet set over heat. Add the water and whisk until smooth. Whisk in the Eagle Brand and egg yolks until smooth. Put the saucepan on the stove and turn heat to medium. Cook, whisking constantly, until mixture thickens (it should take about 5 minutes). Once the filling thickens and bubbles, continue whisking for 30-40 seconds. Cornstarch needs this extra cook time at a full bubble to fully activate (gelatinize), which prevents a runny or starchy pie later. Remove from the heat and whisk in the butter. When butter is melted, whisk in vanilla.
- Set a piece of wax paper over the surface and let cool for about 5 to 8 minutes (you don't want the super hot filling to melt the butter in the crust) before pouring into the pie shell crust. The filling should be very stiff at this point, but will soften and smooth a bit as it sits. Chill the pie for several (4 or 5) hours. Pipe sweetened whipped cream around the edges or if you prefer, spread it all over the top.
Anna says
Greg, feel free to email or leave a message if you have questions.
Greg Meeker says
Can’t wait to make this pie!
Anna says
Thanks for the tip about doubling and how long it took.
Fred says
Easy peasy. But I doubled it for two pies and it took 20 minutes at a high temp to thicken.
Debbie McCann says
Easy and delicious! Thank you.
Anna says
Patsy, thanks for the stars! And most of all, thanks for trying the recipe and I'm glad you liked it too.
Patsy says
Amazing pie! No alternations needed. Works with any pie crust if your choice. This will be my new go to for chocolate pie!
Anna says
Sandy, it is definitely 1 2/3 cup.
Sandy K says
Thank you for this recipe, It was been awhile since I have made this pie and we remember it being a winner in our household. The one question I have is about the water added, is it 1 and 2/3 Cup water or is it just 2/3 cup water? The recipe says 1 2/3 cup cold water.
Anna says
Glad you liked it!
Bryan Davis says
Made this pie tonight and it was tasty and beautiful! I was hesitant because it called for water instead of milk. Couldn't imagine that, but guess the condensed milk compensated for it. Will be a "keeper" at our house for sure.
Anna says
Happy New Year, Kay! Thanks for letting me know.
Kay says
I made this for Christmas and it is now my GO TO Chocolate Pie! That filling is amazing and creamy. Everyone loved it and called it a keeper. Tossing my old recipe.
Anna says
Hooray! Glad you liked it.
Hunnie says
Just made this pie for my in laws 74th wedding anniversary! It was delicious!
Jennifer says
This pie filling is AMAZING!! Thank you so much for posting :O)
Susan says
Just made this wonderful pie. I used eagle brand Caramel condensed milk. Omg..chocolate n caramel!! So great.
Phillip says
This looks like the chocolate pie that my mother used to make all the time. I'm going to try it and see it that is it!
Rebecca says
Too bad they can't give you a loaner oven! The pie looks delicious though. I once baked an entire batch of breakfast pastries in my toaster oven when I discovered that my oven wouldn't heat up.