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"Ace of Cakes" Duff Goldman from Food Network's "Buddy vs. Duff" shares his recipe for a no-bake milk chocolate cream pie that's light, airy + perfect for summer.
Check out Duff's co-star Buddy Valastro's Waterfall Cake—a rainbow-hued dessert with a stunning reveal.
- 25 chocolate sandwich cookies
- 6 tablespoons unsalted butter, melted
- Pinch of salt
- 8 ounces milk chocolate chips
- ⅔ cup heavy cream
- 4 ounces cream cheese, at room temperature
- ⅓ cup confectioners' sugar
- 2 tablespoons unsweetened cocoa powder
- 1 cup heavy cream
- One 3.4-ounce box instant chocolate pudding mix
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1 tablespoon confectioners' sugar
- 10 chocolate sandwich cookies
- Chocolate sprinkles or chocolate shavings
For the crust, in a food processor, pulse cookies to make crumbs. Place crumbs in a medium bowl, add melted butter and salt, and stir with a fork to combine. Press the cookie mixture into a 9-inch fluted tart pan with a removable bottom or a 9-inch pie dish and refrigerate to set, about 30 minutes.
For the ganache, place the chocolate chips in a medium bowl and set aside. Pour the cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
Remove the towel and slowly whisk the ganache until smooth and shiny. Pour half of the ganache into the pie crust and spread evenly all the way up the sides. Reserve the remaining ganache at room temperature for serving with the pie. Refrigerate the crust to set the ganache.
For the chocolate whipped cream, using a rubber spatula, stir the cream cheese, confectioners’ sugar and cocoa powder until the mixture is light and fluffy. Add the heavy cream and whisk until medium-stiff peaks form.
For the filling, in another medium bowl, whisk the instant pudding mix and milk until thickened.
To assemble the pie, remove the pie crust from the refrigerator. Using an offset metal spatula, spread the chocolate whipped cream evenly over the crust. Return the filled crust to the refrigerator to set for 15 minutes. Once set, spread the filling evenly over the chocolate whipped cream. Refrigerate for 8 to 10 minutes more.
For the garnish, beat the heavy cream to soft peaks in the bowl of a standing mixer fitted with the whisk attachment. Sift the confectioners’ sugar over top and continue to beat until stiff peaks form. Transfer to a piping bag fitted with a large star tip. Remove the pie from the refrigerator and pipe the whipped cream decoratively over the pie. Crush and crumble the cookies on top or press whole cookies into the pie sideways. Garnish with chocolate sprinkles or shavings on top. Serve with a drizzle of the reserved ganache.