Skip to content

Creamy Vanilla Pie

Creamy Vanilla Pie

Creamy Vanilla Pie

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 1 Hour, 50 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 8 servings

Top with fresh fruit or a raspberry sauce.



  • 1 prepared chocolate cookie crumb pie crust
  • 2 oz. semi-sweet chocolate
  • 1 tbsp. butter
  • 2 tbsp. milk


  • 1 envelope unflavored gelatin
  • ¼ c. cold water
  • ¾ c. sugar
  • ¼ tsp. salt
  • 2 tsp. Pure Vanilla Extract
  • 2 c. heavy cream
  • ½ c. milk


  1. Melt chocolate and butter in small saucepan over low heat, stirring occasionally until melted.
  2. Stir in milk until smooth.
  3. Pour intobottom of pie crust.
  4. Combine gelatin and cold water in a small bowl, mixing well.
  5. Let rest 5 minutes.
  6. Heat milk, sugar, salt and gelatin mixture in a small saucepan over low heat, stirring until sugar and gelatin have dissolved taking care not to boil.
  7. Remove from heat.
  8. Refrigerate until cool and the consistency of syrup, about 30 minutes.
  9. Beat cream and vanilla extract in a large bowl with electric mixer until stiff.
  10. Pour gelatin mixture over cream and fold in until well blended.
  11. Pour into pie crust.
  12. Refrigerate at least 1 hour until pie is firm.


Double the chocolate mixture, reserving half to drizzle over the top of the pie (reheat if necessary).