Blackout Pie

Serves 10 - 352 Calories Per Serving

Looking for a pie to wow at your next barbecue this summer? Look no further than this delicious no-bake pie! Best of all, this will keep for up to a week in the fridge so you can prep it a couple days before your event if that works better for your schedule (assuming you can avoid giving into temptation and sneaking a slice)!

Ingredients:

•   Crust

•   5 oz of graham crackers

•   1/4 cup of old-fashioned oats

•   2 Tbsp of Dutch-process cocoa powder

•   2 Tbsp of light brown sugar

•   1 tsp of kosher salt

•   6 Tbsp of unsalted butter, melted

•   Filling

•   4 oz of bittersweet chocolate, coarsely chopped

•   1/2 cup of extra-virgin olive oil, plus more for drizzling

•   2 1/4 cups of whole milk Greek yogurt, divided

•   1/2 tsp of kosher salt

•   3 large egg whites

•   1/2 cup of packed light brown sugar, plus an additional 1 Tbsp of brown sugar

•   2 Tbsp of cocoa nibs (optional)

Directions:

1.      Break up the graham crackers and put them in a food processor. Add the rest of the dry ingredients for the crust, including the oats, cocoa powder, brown sugar, and salt. Pulse until finely ground.

2.      Add the butter and pulse until combined. The crust should hold together when squeezed; add an additional tablespoon of butter if needed.

3.      Press the crust into the bottom and two-thirds of the way up the sides of a 9” pie dish in an even layer. Freeze for 10 minutes before filling.

4.      To make the filling, start by melting the chocolate in a small saucepan over low heat with the extra-virgin olive oil. Let it cool slightly and transfer to a large bowl, then add 1 1/2 cups of the Greek yogurt and the kosher salt. Stir to combine.

5.      In a separate medium bowl, use an electric mixer on medium-high speed to beat the egg whites until white and foamy (about 1 minute). With the mixer running, gradually add 1/2 cup of brown sugar and then continue mixing until stiff peaks form (about 3 minutes more).

6.      Add 1/3 of the meringue to the chocolate mixture and gently fold it in thoroughly with a rubber spatula. Next, add the remaining meringue and fold until no streak remain.

7.      Transfer the mixture to the prepared crust, keeping the filling inside the edge of the crust (you can mound it into the center if needed).

8.      Freeze the pie until firm (at least 3 hours).

9.      Combine the remaining 3/4 cup of Greek yogurt, 1 Tbsp of brown sugar, and a pinch of salt in a bowl. Dollop the yogurt mixture onto the pie and sprinkle with cocoa nibs before serving.