Your browser doesn’t support HTML5 video

Chocolate Duet Pie

This no-bake dessert is a harmonious union between 2 different kinds of chocolate.



  • 10 ½ oz chocolate covered cookies
  • 3 ½ oz of melted butter
  • 14 oz cream
  • 10 ½ oz melted white chocolate
  • 14 oz sweetened condensed milk
  • 2 gelatin packages (prepared according to package instructions)
  • 10 ½ oz of melted semisweet chocolate
  • 1.7 oz melted milk chocolate

Let's get Cooking...

  1. Grind 7 oz of cookies in a processor and add the melted butter. Beat until it forms a paste.
  2. Arrange in a springform pan lined with parchment paper.
  3. Cover the side of the pan with cookies. Refrigerate for 20 minutes.
  4. Beat 7 oz of cream with the melted white chocolate and condensed milk in the processor. Add half of the gelatin prepared and beat some more. Reserve.
  5. Beat the remaining cream with melted semisweet chocolate in the processor. Add the rest of the gelatin and beat some more. Reserve.
  6. Pour half of the white chocolate mixture in the pan. Cool in the refrigerator for 20 minutes.
  7. Pour the mixture of semi sweet chocolate. Cool in the refrigerator for 20 minutes.
  8. Pour the rest of the white chocolate mixture. Cool in the refrigerator for 20 minutes.
  9. Garnish with melted milk chocolate.