Easy Chocolate Pie Easy No Bake Chocolate Pie
This Easy No-Bake Chocolate Cream Pie is perfect for days it's too hot to bake! Featuring a chocolate cookie crust, dark chocolate filling, and whipped cream topping. Insanely decadent!
No Bake Chocolate Pie
The idea for this simple chocolate cream pie first came to me last Summer. Last August, to be more specific. It was one of those sizzling days that challenge even the most dedicated baker. One of those days there's just no way you're cranking on the oven. You know the type of day I'm talking about, right?
Now it might sound strange, but I actually have a love/hate relationship with those kind of days. On the one hand, it's beyond frustrating to have the heat dictate your baking life; on the other hand, restrictions can spark creativity. And by creativity, I mean no-bake chocolate cream pie! Unlike many chocolate creamy pie recipes, this one is made COMPLETELY from scratch! No pudding mix or instant pudding here.
P.S. The super cute "I'm Just Here For Dessert" pie server you see above is available HERE 😉
Despite the fact that we're now deep into January and I'll take any excuse to crank on my oven, I find myself coming back to this no-bake chocolate cream pie time and time again. Why? Well! Let's begin with ease. When I'm entertaining – especially if it's for more than 3 or 4 folks – I try to keep my menu as effortless as humanly possible. Over time I've learned that the key to being a good host is to be relaxed. Easy recipes definitely help in that department! But more than that, I love that since this pie is no-bake, I don't need to worry about having room for it in the oven. A lot of times my oven is already full with a roast, veggies, or let's be real… cookies! So having a dessert that's prepped and ready to go is such a blessing. Finally, this no-bake chocolate cream pie can be made and frozen for up to 2 months. Meaning you could make one (or 3!), stash it in the freezer, and have an insanely impressive dessert ready for last minute parties or pop-in guests.
I should warn you! This pie is insanely decadent. It's definitely not a dessert to serve if you're looking to reduce your saturated fat income lol. But you really only need a small piece to be satisfied. Between the Oreo cookie pie crust, the rich chocolate ganache filling, and the fresh whipped cream… it's a lot! I suggest slicing the pieces on the thinner side and sharing with as many friends as you can find.
Also, don't fret if the crust crumbles a little as you slice it. No-bake pies are notoriously messy. I say it's part of their charm! Serve with plenty of napkins and a smile and no one will even notice if a few cookie crumbs are out of place.
Chocolate Cream Pie Recipe
- Ingredients:
- Oreo cookies: This is the base of our cookie crust. Use a blender or food processor to crush the cookies into fine crumbs!
- unsalted butter: Used in the pie crust and pie filling.
- Dark or semi-sweet chocolate: No matter what variety you use, I suggest using high-quality real chocolate bars; not chocolate chips.
- Heavy whipping cream: Or heavy cream. Half and half or milk will not work!
- Powdered sugar: Be sure to sift it first!
How to make Easy Chocolate Cream Pie
- Make the Oreo Cookie Crust! In a large mixing bowl combine Oreo cookie crumbs and melted butter. Press the crust into a 9″ pie plate. Freeze for 30 minutes!
- Make the Chocolate Ganache Filling! Place chopped chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a low boil. Pour the warm cream on top of the chopped chocolate and set aside for 1 minute. Then whisk until the the melted chocolate and cream are completely combined. Add in the butter and stir until the butter is completely melted. The mixture will be smooth and glossy. Pour the pudding pie filling into the crust. Then place the pie in the fridge to set for 2 hours.
- When you're ready to serve the pie, make the whipped cream topping! In a large bowl using a handheld mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the heavy cream and confectioners' sugar until soft peaks are formed. If you're short on time or don't have an electric mixer, you can use cool whip or canned whipped cream.
- Dollop the whipped cream in the center of the pie and top with chocolate shavings. Then slice and serve at once!
Given the nature of this chocolate cream pie, it should be served at once! But it will keep, at room temperature, for an hour or so before beginning to soften. The whipped cream may loose shape faster, depending on the temperature.
More No-Bake Recipes:
- No-Bake Mini Mint Chocolate Cream Pies
- No-Bake Espresso Chocolate Cheesecake
- No-Bake German Chocolate Pie
- No-Bake Chocolate Oreo Pie
If you try this recipe for No-Bake Chocolate Cream Pie, let me know what you think! Leave a comment below, and don't forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day.
No-Bake Chocolate Cream Pie
Silky smooth No-Bake Chocolate Cream Pie! This insanely easy recipe can be made ahead of time and frozen for 2 months.
Course Dessert
Cuisine American
For the Oreo Cookie Crust:
- (1) package Oreo cookies, crushed into crumbs (see post for more info on this)
- 8 tablespoons unsalted butter, melted
For the Chocolate Ganache Filling:
- 16 ounces semi-sweet chocolate, finely chopped
- 2 and 1/4 cups heavy cream
- 1/2 cup (1 stick) unsalted butter, at room temperature, cut into cubes
For the Whipped Cream Topping:
- 1 and 1/2 cups heavy cream
- 1/4 cup confectioners' sugar, sifted
For the Oreo Cookie Crust:
-
In a large bowl combine Oreo cookie crumbs and melted butter, mix well to combine. Press the crust into a 9" pie plate, pressing it in the middle and up the sides. Place crust in the freezer for 30 minutes.
For the Chocolate Ganache Filling:
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Add chopped chocolate to a large heatproof bowl; set aside.
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In a small saucepan over medium-heat, bring the cream to a low simmer then remove from heat. Pour the warm cream on top of the chopped chocolate and set aside for 1 minute. Using a whisk, stir the chocolate and cream together, whisking until the the melted chocolate and cream are completely combined; about 2 minutes.
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Add in the butter and use a spatula to stir until the butter is completely melted. The mixture should be smooth and glossy. Set aside until needed.
For the Whipped Cream Topping:
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In a large bowl using a handheld mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the heavy cream and confectioners' sugar until soft peaks are formed.
Assembly:
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Remove the Oreo cookie crust from the freezer.
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Carefully pour the chocolate ganache inside the crust. The crust will be 90% full!
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Very carefully, place the chocolate pie in the fridge to set; about 2 hours.
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When ready to serve, dollop the whipped cream in the center of the pie and top with chocolate shavings, if desired.
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Slice and serve at once!
Whipped cream should be made right before serving!
Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature
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