Do you want to serve an elegant dessert for your next party, but you have very little time? Try these blackberry and chocolate cream pies. I created these no bake chocolate cream pies in almost no time for my little sis-in-law Lya’s pool party. The girls helped me crush some Oreo cookies for the pie crust; we used instant Jell-O chocolate pudding and topped the mini pies with fresh berries. The mini pies were assembled in record time and they were gone just as fast.
After making the desserts, I had plenty of time to relax with the girls, which is exactly what I wanted. It’s no fun if everyone enjoys themselves at your party but you!
1. Info for Jello Chocolate Pudding Pie Recipe (No Bake Chocolate Pie)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 36
- Calories: unavailable
2. Ingredients for Jello Chocolate Pudding Pie Recipe (No Bake Chocolate Pie)
- 36 whole blackberries (or raspberries)
- 1 (5.9-ounce) package instant chocolate pudding
- 2-3/4 cups half and half
- 1 teaspoon pure raspberry extract
- 1 (18-ounce) package Oreo cookies
- 8 tablespoons unsalted butter, softened to room temperature
- 2 teaspoons oil, in a spray bottle
- 1 tablespoon powdered sugar, as needed for garnish
- For the raspberry-flavored chocolate cream pie filling: In a bowl, whisk the chocolate pudding powder with cold half and half until thickened. Add the raspberry extract. Set aside and chill in the refrigerator until ready to assemble.
- Twist to separate each Oreo cookie and remove the cream filling. Set the cream discs aside.
- Crush the cookies down to a fine crumb. I use a mortar and pestle; it’s ok if there are some larger crumbs.
- Warm the cream filling in the microwave for a few seconds (or in a saucepan on low heat) and heat it until it melts into a paste. No wasting here! Add the cream and softened butter to the cookie crumbs. Mix well using the back of a large spoon or with your hands. You should be able to press the crust with your hands into a cohesive mass.
- Lightly oil barquette (boat-shaped) molds. Press the crumbs into the bottom of the molds.
- Place the chocolate pie filling in a piping bag. Pipe or spoon the filling into the molds. Place the chocolate boats in the refrigerator for at least 1 hour, but preferably between 2 to 3 hours.
- When you’re ready to serve, run a small paring knife around the inner wall of each pan. Gently remove the pie (it should come right off) and transfer onto a serving plate. Top each mini pie with a fresh berry (I alternated blackberries and raspberries).
- Decorate by dusting the top with powdered sugar using a fine mesh or a strainer.
- Bon appétit!