Playing around with the ingredients in my White Chocolate Key Lime Pie Recipe gave me a creamy pie that is simple and quick to whip up. Fast enough in fact to make the morning of any dinner, or inside of an hour the night before. So if you need a quick dessert for this Canadian Thanksgiving (yes, this weekend!), you still can. And if you are American, this will give you lots of time to stock up on these simple ingredients before your Thanksgiving celebrations start.
So let's get started. You'll be amazed at how quick and easy this pie is!
Milk Chocolate Pumpkin-Spice Pie
You need
for the pie & filling:
2 cans of sweetened condensed milk (PC brand is best for this recipe, it is the thickest I've been able to find on the market)
2/3 cup sour cream (full fat 14% at least, you need the thickness so don't skimp on the fat content)
16 ounces of milk chocolate, chopped into 1/2" pieces
1/3 cup whipping cream
2 tsp cinnamon
1 tsp mace
1 tsp molasses
2 chocolate or graham pie crusts (store bought) or if homemade you wish and know how to make them (ahem, just mix 2 cups cookie crumbs with 1/2 cup melted butter and 1/3 cup sugar and press into greased pie plates OR mix 1.5 cups flour - gluten free or regular - with 1/2 cup sugar and 1/2 cup melted butter, add 1/2 cup cocoa powder for a chocolatey touch, then press into pie plates)
for the topping:
4 + 1 ounces of milk chocolate for the topping (4 for ganache, 1 for shavings), chopped into 1/2" piece
1/4 cup whipping cream
Instructions
For the pie:
1. Pre-bake your homemade crust if using in two pie plates, or simply unwrap your store-bought pie plates and place on two pans on the counter (the pans makes it easier to put them in and out of the oven).
2. In a medium microwave proof bowl, place the 16 ounces of chopped chocolate and 1/3 cup cream. Microwave for 1 minute, remove and stir until smooth. If any lumps of chocolate remain, place back in the microwave for 10 seconds only, and stir again until smooth. Repeat as necessary until the mixture has no lumps but is not too hot to separate out the cocoa butter from the mix.
3. In a medium mixing bowl, blend together the contents of both sweetened condensed milk containers, the 2/3 cup of sour cream, and the chocolate mixture, then beat in the spices and the molasses.
You can add a tsp of real vanilla too if you want to, but this is optional. Pour this into your prepared pie shells, splitting the batch evenly between both.
4. Bake in an oven preheated to 350 F for 14 minutes. Carefully remove, then let cool for 1/2 to 1 hour on the stovetop. Place in the fridge for 4 to 6 hours to chill.
For the topping:
1. Place the 4 ounces of chopped chocolate into a small microwave safe (glass or plastic) bowl. Add the whipping cream. Microwave for 1 minute, remove and stir until smooth. If any lumps of chocolate remain, place back in the microwave for 10 seconds only, and stir again until smooth. Repeat as necessary until the mixture has no lumps but is not too hot to separate out the cocoa butter from the mix.
2. Pour the ganache over the tarts and spread to the edges, or let set in its bowl for a half hour or so, to let cool a little, then pour into a pastry or ziplock bag, cut off a small corner and squeeze out in lines back and forth over the whole pie, then repeat the opposite way to create a criss-crossed pattern. 3. Let set in the fridge for 1/2 to 1 hour before slicing.
When serving...
When you slice the pie, shave the remaining chocolate using a grater over the pie slices to top them. You can also sprinkle with skor caramel bits for added texture.
Happy Thanksgiving Everyone!
