BeeStew Bakes: Happy Pi Day!

 no-bake chocolate cream pie
Happy Pi day! Today is March 14th and clearly if you’ve learned anything from 7th grade math class 3.14 is Pi. I am in no way a math maven, although I secretly do wish I was, I am however a pie person. Now if you know anything about my blog you know I can’t bake. So clearly I’ve come up with a no-bake pie that hopefully anybody can master.  


Instead of your standard pie shell I decided to go with a devil’s food cake crumb base. For something that was a complete experiment, this pie turned out amazingly well.  So proud of myself.  You can be sure that more are to come.

 BeeStew no-bake chocolate cream pie
For the Crust
1 devil’s food cake mix. 4 tbs - 1 stick of melted butter

The filling
1½ whipping cream, ½ cup almond/chocolate spread (or nutella), ½ cup semi-sweet chocolate chips

Topping
1 cup whipping cream

 BeeStew no-bake chocolate cream pie
Directions

1. Follow the directions for the cake mix and bake cake as directed. 2. Once, the cake has baked and has cooled down take about half of the cake and crumble onto a cookie sheet. (most cake mixes make two cakes.  Mine made 1 and a half) 3.  Bake the crumbs in a 350 degree oven for about 10 minutes. Keep a good eye on this as the crumbs easily burn. 4. Once crumbs are done, let cool for about 10 minutes.  You want dry crumbs, basically. You want enough for at least 2 cups. 5. Melt the butter. 6. Use a food processor to blend butter and crumbs together. 7. Put the crumbs into a pie pan and spread crumb mixture throughout the entire pan. I found using a pressing motion provided the best results. 8.  Refrigerate crumb mixture for a few hours.

Filling
1. Use a hand mixer to whisk the whipping cream into submission. Haha, actually just into stiff peaks. 2. Next melt the chocolates in the microwave for about a minute or so. 3. Stir the chocolates together, to incorporate. 4. Fold the chocolate into the whipped cream. 5. Take pie shell out of the fridge and place the chocolate cream mixture into the pan. 6. Refrigerate for 2-3 hours.

Topping
1. Use a hand mixer to whip the cream into stiff peaks. 2. Spread on top of the pie.