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.
Chocolate Cream Pie with a No-Bake Graham Crust
Ingredients
Crust
- 24 cinnamon grahams squares
- 3 tablespoons granulated sugar
- 6 tablespoons very soft butter
Filling
- 1/3 cup unsweetened cocoa powder
- 1/4 scant cup cornstarch
- 1 2/3 cup cold water
- 1 14 ounce can Eagle Brand sweetened condensed milk
- 3 large egg yolks beaten
- 2 tablespoons butter at room temperature
- 1 1/2 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 2/3 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 glass 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). When thick and bubbling, continue whisking for another 30 or 40 seconds, then 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. Chill the pie for several hours. Pipe sweetened whipped cream around the edges or if you prefer, spread it all over the top.
Anna
Patsy, thanks for the stars! And most of all, thanks for trying the recipe and I’m glad you liked it too.
Patsy
Amazing pie! No alternations needed. Works with any pie crust if your choice. This will be my new go to for chocolate pie!
Anna
Sandy, it is definitely 1 2/3 cup.
Sandy K
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
Glad you liked it!
Bryan Davis
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
Happy New Year, Kay! Thanks for letting me know.
Kay
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
Hooray! Glad you liked it.
Hunnie
Just made this pie for my in laws 74th wedding anniversary! It was delicious!
Jennifer
This pie filling is AMAZING!! Thank you so much for posting :O)
Susan
Just made this wonderful pie. I used eagle brand Caramel condensed milk. Omg..chocolate n caramel!! So great.
Phillip
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
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.