DOUBLE-CHOCOLATE HOLIDAY PIE

Double-Chocolate Holiday Pie image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 12

1/2 cup(s) dark chocolate chips
1/4 cup(s) sweetened condensed milk
1 - extra-servings graham cracker crust (9 ounces)
2 tablespoon(s) plus 1/3 cup slivered almonds, divided
1 cup(s) cold milk
1 package(s) (3.3 ounces) instant white chocolate pudding mix
1 - envelope unflavored gelatin
2 cup(s) heavy whipping cream, divided
2 tablespoon(s) sugar
1/4 teaspoon(s) almond extract
1 can(s) (14 ounces) whole-berry cranberry sauce
1/4 teaspoon(s) grated orange peel

Steps:

Place chocolate chips and milk in a small microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until chocolate is melted; stir until smooth. Spread into crust; sprinkle with 2 tablespoons almonds.
In a large bowl, whisk milk and pudding mix for 2 minutes; set aside. In a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat. In a large bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. Fold into pudding. Pour into crust. Refrigerate for 4 hours or until firm.
Place cranberry sauce in a food processor; cover and process until blended. Stir in orange peel. Spoon over top; sprinkle with remaining almonds. Refrigerate leftovers.