Ok, so the Valentine’s Day Feast that I posted about yesterday is probably a little bit ambitious. Do-able, but ambitious. If you aren’t really feeling up to preparing a 3 course meal for your true love and accompanying little ones but you still want to make something sweet for your sweetie – then YOU MUST MAKE THIS PIE.
Seriously. This pie whips up so fast and is so delicious there’s really no reason not to run out to the store to pick up the ingredients and make it right now. It’ll keep in the fridge just fine until Valentine’s Day. Though, I doubt anyone in your house will have the will power to hold off until then.
There are only 5 ingredients, so you can even use the express check-out line when you get to the store. What’s that you say? It’s -12 C outside and there’s 20 cm of snow on the ground? Still totally worth the drive.
I’ve adapted the recipe very slightly from where I first found it, mostly to get a thicker crust. In a pie, I think it’s important for slicing and serving to have a properly thick crust.
I have just a couple of other notes, too. One standard size can of coconut milk should be about 14floz (I wasn’t sure and my mL to floz conversion in my head wasn’t quit right). Also, the bags of semo-sweet chocolate chips that I had access to (President’s Choice brand) were just a tad shy of 120z, so I had to buy two bags but the 2nd bag is still mostly full and ready for my next batch of cookies. Oh! And while we’re talking about chocolate, don’t feel as if you have to use chocolate chips. The next time I try this pie I’m going to try it with a higher quality chocolate.. maybe Lindt or Valrhona. You’d have to chop the chocolate, but I suspect the flavour would be amazing. If you do use a higher quality chocolate, try to buy something around the 60-70% cocoa range in a dark chocolate and definitely melt it in a double boiler. Nothing ruins the fun like a pile of burned chocolate that you just spent good money on.
The last thing I want to say, really, is that this pie is easy as.. well, you know. I hesitate to get punny. For reference, though, you can see in the 3rd photo that my pre-schooler was helping me with the pie (note, it’s a kid friendly recipe) and when we weren’t working on it, we had a pretty solid game of Snakes and Ladders going on the sidelines.
2 cups of chocolate cookie baking crumbs
1 stick or 8 tablespoons of unsalted butter, melted
12 oz of semisweet chocolate chips
14 oz light (or not) coconut milk
1 cup whipping cream
- Preheat oven to 350 degrees F.
- Measure cookie crumbs into a bowl. Pour in melted butter and pulse till combined. Press crumbs firmly into an oven-safe pie dish.
- Bake crust for 5 minutes. Remove from oven and cool completely.
- Melt chocolate on stove-top, ideally in a double boiler, or in microwave. (Microwave for 1 minute and then in 30 second increments, stirring well in between until completely smooth and melted. Do not scorch.)
- Pour coconut milk into a blender and add melted chocolate. Immediately, blend until completely smooth (about 20-30 seconds).
- Pour filling into crust and chill for 4 hours or overnight in fridge.
- Whip cream with a bit of sugar and vanilla if you have it. Though, the pie is sweet enough that the cream doesn’t need a lot of added sugar.
- Top the pie with with whipping cream or pipe a creamy border around the edge. Cut and serve.