Easy Silky Chocolate Almond Pie

Five ingredients and a double boiler are all you need for this no-bake chocolate pie. Milk chocolate almond bars melted with marshmallows create a silky base that sets into something between mousse and pudding once it chills overnight.

The marshmallows do the structural work here. They melt into the chocolate and milk, and as the mixture cools, they give the filling body so it holds a clean slice without any gelatin or eggs. Folding in whipped cream lightens everything up and adds that airy, silky texture the name promises.

Chill the chocolate-marshmallow mixture thoroughly before folding in the cream. If it’s still warm, the cream deflates and you lose all that airiness. Overnight in the fridge gives the firmest, most sliceable result.

Kitchen Tips

• Chop the chocolate bars small so they melt evenly in the double boiler
• Stir constantly while melting to prevent scorching on the bottom
• The mixture must be cold before the whipped cream goes in. Warm filling kills the whip
• A graham cracker crust pairs especially well with the milk chocolate flavor

Variations

• Use dark chocolate almond bars for a richer, less sweet pie
• Sprinkle toasted sliced almonds over the whipped cream topping
• Add a layer of sliced bananas on the bottom of the crust before pouring in the filling