Super Easy No-Bake Raspberry & Chocolate-Coated Chocolate PIEEEEEEEEEEEEEEEEEE!

This pie is as ridiculously easy to make as my Giant Peanut Butter Cup Pie. Honestly, the recipe's almost exactly the same, except that the peanut butter is replaced with unsweetened chocolate. XD

From the Nugboy's reaction though, this pie is almost orgasmically good if you're a chocoholic. I'm not, but the Nugboy is. Lol. The sounds he was making! XD

To a non-chocoholic, this pie is like a velvety cross between a dark chocolate mousse and a ganache. It's denser than the former, and much fluffier than the latter. In terms of chocolatiness, it falls somewhere in the middle. It's the kind of pie that goes, 'HAI! I R CHOCOLATE! CHOCOCOCOOCCOHOLATE CHOCOLATE WHEEEEEEEEEEEE!' And then raspberry tugs on it and goes, 'Calm down you. Hai. I r Raspberry!'

Also needs pre-made chocolate pie-crust (or bake your own if you can bake lol), and some raspberry jam to spread on top of the chocolate coating. Fresh raspberries beaten to a juicy pulp would probably be nicer, but alas, there were no raspberries available to assault when I made this pie.

Chocolate coating is made from Nugget's Haxx Chocolate Sauce for Dummies.

Super Easy No-Bake Raspberry & Chocolate-Coated Chocolate Pie 
4 portions of sweetened condensed milk (1 can = 4 portions)
4 portions of cream (whipped to stiff peaks)
2 portions of unsweetened chocolate (melted.You can add more or less depending on how much chocolatey you like.)
1 portion of lemon juice (freshly squeezed)

  1. Melt chocolate in rice cooker (if you dunno what this means, see the chocolate sauce)
  2. Combine melted chocolate with condensed milk until all is one smooth happy colour
  3. Add lemon juice to chocolate + condensed milk mixture, combine once again until happy
  4. Whip da stoopid cream into stiff peaks
  5. Fold whipped cream into chocolate pie of doom mixture until just incorporated
  6. Pour the whole lot into pie-crust
  7. Stick in fridge, ignore for 12-24 hours
  8. Spread chocolate sauce satisfyingly over top of pie
  9. Stick in fridge another 3-6 hours
  10. Slather raspberry jam on top of now-hardened chocolate coating
  11. Cut big slice and NOOOOOOOOOOOOOOOOOM!

Omitting the whipped cream will get you something almost identical to a ganache. So if you want to make a pie out of that instead (that can travel decently without going splooooog), you can. However, it'll be much MUCH denser and more intensely chocolatey, and not at all fluffy like a fluffy thing being fluffy in the night.

Super Easy No-Bake Peanut Butter Chocolate-Coated PIEEEEEEEEEEEEEEEEEE!

Ridiculously easy to make pie of uber tasty DOOM! I've been experimenting with pies, starting off with a decent no-bake key-lime pie that somehow evolved into this.

This pie is like having a HUGE Reese's Peanut Butter Cup, only it's a fluffy, creamy pie that has all the nomminess of peanut butter without any of the stickiness. The chocolate coating is thin, soft, and delicate - so it's easy to cut through neatly, even without a heated knife. Having been a 'wallet chef' (i.e. I use my wallet to make people make me food) for years, I am delighted to give this pie of doom my highest wallet chef praise: "I would happily pay for this."

Sweetness level is just right - it's not a super-sweet pie - and the filling only needs needs 4 ingredients. I used a pre-made pie-crust because I have a) no oven, b) no idea how to bake anything.

Chocolate coating is made from Nugget's Haxx Chocolate Sauce for Dummies, and is easy peasy lazy mode as well.

Giant Peanut Butter Cup Pie
4 portions of sweetened condensed milk (1 can = 4 portions)
4 portions of cream (whipped to stiff peaks)
2 portions of peanut butter (melted)
1 portion of lemon juice (freshly squeezed)

  1. Melt peanut butter in rice cooker (if you dunno what this means, see the chocolate sauce)
  2. Combine melted peanut butter with condensed milk until all is one smooth happy colour
  3. Add lemon juice to peanut butter + condensed milk mixture, combine once again until happy
  4. Take 20 minutes to whip bloody whipped cream into stiff peaks by hand! !@#@^!#@#!
  5. Fold whipped cream into PB/condensed milk/lemon juice mixture until just incorporated
  6. Pour the whole lot into pie-crust
  7. Stick in fridge, ignore for 12-24 hours
  8. Spread chocolate sauce satisfyingly over top of pie
  9. Stick in fridge another 3-6 hours
  10. Cut big slice and NOOOOOOOOOOOOOOOOOM!

Note:
The stoopid cream has to be hand-whipped, because that apparently makes the whole thing hold up better. Aerosol whipped cream will NOT work, your pie will ooze and sludge and never solidify. On the bright side, if you DO choose to use aerosol whipped cream, you can then stick the mixture in the freezer, where it will NOT freeze solid, and tell everyone you made soft-serve icecream. XD