No-Bake Chocolate Pie Recipe – 5-Ingredient Tart
Serves: 2 tartlettes (4 inch)
For tart crust:
  • 4 oz graham cracker (112g)
  • ½ cup + 2 tablespoons unsalted butter (72g), melted
For filling:
  • 6.7 oz dark chocolate (190g) (for Hershey’s baking chips, it’s 1 cup and 1 tablespoon plus 1 teaspoon.)
  • 1 tablespoon granulated sugar (13g)
  • ⅔ cup whipping cream (160ml)
  • 3 tablespoons unsalted butter (36g)
  1. First, put digestive crackers or graham crackers in a zip bag and finely crush with a rolling pin. You can also use a food processer. And transfer the cookie crumbs into a bowl and pour in the melted unsalted butter. And mix until homogenous. Place a sheet of parchment paper inside of a pan. And add the mixture in the pan and press down firmly to make a tart crust. Then store in the refrigerator.
  2. Add dark chocolate in a heat-proof bowl. And pour whipping cream in a thick-bottomed sauce pan and add in unsalted butter and granulated sugar. And over medium heat, melt the butter and bring the mixture into a boil. When big bubbles start to appear, remove the pan from the heat and immediately pour the cream mixture into the chocolate chips. Then cover the bowl with a plate. Let stand for 5 minutes. The chocolate will melt during the time. And stir the mixture until silky and homogenous.
  3. Fill the chocolate mixture into the now-chilled tart crust. And let cool in the refrigerator until set. Out of refrigerator, run the back of a knife around the tart to loosen from rim of pan. And remove the tart from the pan. Keep refrigerated before serving.
Recipe by Eugenie Kitchen at