Black Beauty Pie
Submitted by dawn1028
No-bake chocolate pudding pie layered with stewed California figs, a hint of coffee and cinnamon, toasted almonds, and vanilla whipped cream. A showstopper dessert that comes together without turning on the oven.
YIELD
1 piePREP
60 minCOOK
20 minREADY
60 minThis no-bake beauty earns its name. A silky chocolate pudding filling gets a sophisticated edge from instant coffee and a whisper of cinnamon, while stewed California figs add a jammy, honey-like sweetness you won’t forget.
Toasted slivered almonds folded into the filling give every bite a nutty crunch, and a crown of vanilla whipped cream with whole figs and almonds makes this pie look like it came from a bakery window.
The best part? No oven required. Just a little stovetop work, some chill time, and you’ve got a dessert that punches way above its effort level.
Kitchen Tips
- Drain the stewed figs thoroughly. Any extra moisture will make the filling loose and prevent it from setting properly.
- Dissolve the gelatin in cold milk first before combining with the hot pudding. This ensures it distributes evenly without lumps.
- Let the pudding cool to room temperature before pouring into the shell. Hot filling can make a pre-baked crust soggy.
Ingredients
Directions
Drain stewed figs thoroughly.
Set aside several figs to garnish pie top.
Cut up remaining figs into small bits, discarding stems.
In ½ cup of the milk, dissolve the gelatin.
Place remaining milk in saucepan with coffee, sugar, cinnamon and package of chocolate pudding.
Stir over low heat until pudding thickens and bubbles up.
Stir in the gelatin.
Cool.
Then add vanilla and toasted, slivered almonds.
Pour into pie shell and chill.
Top with sweetened, vanilla-flavored whipped cream.
Dry the whole figs carefully and use with toasted whole almonds to garnish pie top.
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