A slice of no-bake chocolate pie with pumpkin spice whipped cream made with Navitas Organics Cacao Powder and sweetened Cacao Wafers.

No-Bake Chocolate Pie with Pumpkin Spice Whipped Cream

Slice into this silky chocolate pie adorned with pumpkin spice whipped cream and enjoy the divine combination of velvety chocolate and the comforting notes of pumpkin spice. Perfect for any occasion, this dessert is bound to become a seasonal favorite among friends and family.

INGREDIENTS

Crust:
2 cups chocolate cookie crumbs (About 20-22 gluten-free chocolate sandwich cookies)
5 Tbsp. salted butter, melted

Chocolate Filling:
8oz. Navitas Organics Semi-sweet Cacao Wafers or Bittersweet Cacao Wafers
1 cup heavy cream
3 Tbsp. butter, cut into cubes

Whipped Cream:
1½ cups heavy cream
2 Tbsp. Navitas Organics Cacao Powder
2 Tbsp. coconut sugar
1 tsp. vanilla extract

Topping:
1½ cups heavy cream
1 tsp. pumpkin pie spice
½ tsp. vanilla extract
2 Tbsp. coconut sugar
1 Tbsp. Navitas Organics Cacao Powder, for garnish

DIRECTIONS

Crust:
Use a food processor to blend chocolate sandwich cookies and pulse until it resembles smooth sand.
Melt butter and mix with cookie crumbs.
Press evenly into a 9-inch pie pan and place in freezer to chill while you prepare filling.

Filling:
Add 8 oz. cacao wafers to a heat-safe bowl.
Heat 1 cup heavy cream for 20-30 second intervals in microwave, until steaming. Do not burn. Pour over chocolate wafers and allow to sit for several minutes. Use a rubber spatula or whisk to combine to make a thick ganache. Place in fridge to cool.
While ganache is cooling, add chocolate whipped cream ingredients to mixing bowl and whip until stiff peaks form. Do not overwhip.
When ganache is cooled, gently fold whipped cream into ganache until just combined. Spoon filling into chilled pie shell.

Topping:
Make pumpkin spice whipped cream and top chocolate pie with whipped cream. Dust with cacao powder for garnish.
Chill for at least 2 hours before serving.

Makes 8-10 servings

 

Submitted by Marley Braunlich | Baked Abundance
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Image of No-Bake Chocolate Pie with Pumpkin Spice Whipped Cream

No-Bake Chocolate Pie with Pumpkin Spice Whipped Cream

Marley Braunlich | Baked Abundance

Servings

8-10

Slice into this silky chocolate pie adorned with pumpkin spice whipped cream and enjoy the divine combination of velvety chocolate and the comforting notes of pumpkin spice. Perfect for any occasion, this dessert is bound to become a seasonal favorite among friends and family.

Ingredients

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Directions

    Cookie Crust:

    1. Use a food processor to blend chocolate sandwich cookies and pulse until it resembles smooth sand. Melt 5 Tbsp. butter and mix with cookie crumbs.

    2. Press evenly into a 9-inch pie pan and place in freezer to chill while you prepare filling.

    Chocolate Filling:

    1. Add 8 oz. cacao wafers and cubed butter to a heat-safe bowl. Heat 1 cup heavy cream for 20-30 second intervals in microwave, until steaming. Do not burn. Pour over chocolate wafers and allow to sit for several minutes. Use a rubber spatula or whisk to combine until thick. Place in fridge to cool.

    2. Add remaining filling ingredients to a mixing bowl and whip together until just combined. When cacao wafer/heavy cream mixture is cooled, gently combine both mixtures together and spoon filling into chilled pie shell.

    Pumpkin Spice Whipped Cream:

    1. Combine whipped cream ingredients in a bowl and whisk until stiff peaks form. Top chocolate pie with whipped cream. Dust with cacao powder for garnish.

    2. Chill for at least 2 hours before serving.

    Notes: 

    • Pie is best enjoyed within 5 days. Keep pumpkin spice whipped topping separate to make pie last longer.
    • Whipped cream may separate in fridge after several days. Use a whisk to bring it back together.
    • Chill time is important so crust has time to set and will retain shape after slicing. Speed up chill time by utilizing freezer if needed.

    Servings: 8-10
    Submitted by:

    Marley Braunlich | Baked Abundance