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Chocolate Duet Pie

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



  • 10 1/2 ounces chocolate-covered cookies, divided
  • 3 1/2 ounces of butter, melted
  • 14 ounces cream, divided
  • 10 1/2 ounces white chocolate, melted and divided
  • 14 ounces sweetened condensed milk
  • 2 packages of gelatin, prepared and divided
  • 10 1/2 ounces of semisweet chocolate, melted
  • 1.7 ounces milk chocolate, melted

Let's get Cooking...

  1. In a food processor, grind 7 ounces of cookies, and add the melted butter. Pulse until it forms a paste.
  2. Pack the cookie crumbs onto the bottom of a springform pan lined with parchment paper.
  3. Cover the side of the pan with the remaining cookies. Refrigerate for 20 minutes.
  4. Combine 7 ounces of cream with the melted white chocolate and condensed milk in the food processor. Add half of the prepared gelatin and mix some more. Set aside.
  5. Blend the remaining cream with melted semisweet chocolate in the food processor. Add the rest of the gelatin, and mix 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 semisweet chocolate in the pan. Cool in the refrigerator for 20 minutes.
  8. Pour in the rest of the white chocolate mixture. Cool in the refrigerator for 20 minutes.
  9. Garnish with melted milk chocolate.