Hello, friends! Today, I’ll be sharing a post over at the Best Friends For Frosting website. No bake desserts are a favorite of mine in the summer, and you know I’m a sucker for anything miniature, so these individual key lime cheesecakes are right up my alley. I found these 5-inch mini pie pans recently, and have been eager to put them to good use. For a super easy and refreshing summer dessert recipe, click HERE.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I have made a lot of cakes in my lifetime, and probably more cupcakes than I can count, but when it comes to pies, I am still a novice. In fact, I made my very first pie last Thanksgiving, and it was nothing short of a disaster. Thank goodness a mound of whipped cream can cover up even the most glaring mistakes. Recently, I had an insane craving for a chocolate cream pie. I just could not get it out of my head. I was so desperate, I thought about getting a store bought crust and some instant chocolate pudding to fulfill my craving, but I wanted to attempt a scratch version at least once before going the easy route.

After doing some research, I came across this recipe on Saveur’s website, and the picture completely sucked me in. This pie contains 2 sticks of butter, 9 egg yolks, and lots of half and half and heavy cream, but it’s totally worth every calorie. Bikini season is a long way off, anyway. It’s also worth the effort that it takes to make it. The texture is silky but rich, with an intense chocolate flavor that you just can’t get from a pudding mix. Keep in mind that the tastiness of this pie is directly proportional to the quality of the ingredients that you use. This is especially true for the chocolate, since that’s where most of the flavor comes from. I used a combination of Scharfen Berger 62% and 70%, but you can use any good quality chocolate you like.

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