This no bake chocolate pie is made with an Oreo crust, rich chocolate filling, and topped with plenty of freshly made whipped cream.
If you're looking for a simple yet decadent dessert for the holidays, this no-bake chocolate pie is the perfect choice.
This pie starts with a crunchy Oreo crust that provides the ideal base. The rich chocolate filling is smooth and creamy, that chocolate lovers will adore.
To top it all off, a generous layer of freshly made whipped cream adds a light and airy finish.
This pie requires no baking, making it an easy option for any occasion from holidays to birthdays. Enjoy this luscious pie without the hassle of turning on your oven!
If you like decadent chocolate desserts, check out our torta Caprese (italian chocolate torte), brownie bites, small batch brownies, ferrero rocher cake, brownie cookies, and chocolate sour cream pound cake.
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Why this recipe works
- Chocolate flavor- the rich chocolate filling in this pie is a dream come true for chocolate lovers. Every bite is packed with deep, satisfying chocolate flavor that melts in your mouth, making it an irresistible treat.
- Texture- one of the best features of this pie is its creamy texture. The smooth and velvety filling pairs perfectly with the crunchy Oreo crust, creating a delish contrast that enhances every bite.
- Easy crust- the Oreo crust adds an extra layer of flavor and crunch to the pie. It complements the rich chocolate filling beautifully and provides a sturdy base that holds everything together.
- No bake recipe- this pie is incredibly easy to make because it requires no baking at all. You can whip up this delicious dessert without turning on your oven, making it perfect for hot days or when you’re short on time.
- Prepare in advance- this recipe is great to make in advance. You can store it in the fridge for up to 4 days which is great for parties and gatherings.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the crust
Oreo cookies- I used Oreo cookies for this cheesecake because we like the chocolaty taste of Oreo cookies, but you can use any kind of chocolate digestive biscuits.
Melted butter– melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.
For the filling
Dark chocolate- use the best quality dark chocolate for the best flavor. I used 60% dark chocolate for a bitter taste that is not too strong. Feel free to use a higher percentage of dark chocolate.
Heavy whipping cream- use cold heavy whipping cream.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Dutch cocoa powder– I like to use Dutch-process cocoa powder for our brownies because I like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Espresso powder- you can use your favorite espresso powder.
Chocolate instant pudding- the secret ingredient to make this pie stable is instant chocolate pudding! You can use vanilla instant pudding as well for this or swap it with gelatin as I did in this triple chocolate brownie mousse cake recipe.
Instructions
Start by making the crust: pulse Oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash them with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Transfer the crumbs into a prepared 9-inch pie pan, pressing evenly and firmly into the pan.
Place the pan in the freezer for at least 20 minutes to set.
Into a large mixing bowl, add the dark chocolate, heavy cream, vanilla extract, kosher salt, and espresso powder and melt completely in the microwave or on a bain Marie. Let the chocolate mixture cool completely.
Into a large mixing bowl, add the cold heavy cream, and instant pudding, sift the cocoa powder, and add the sugar. Whip with an electric hand mixer until stiff peaks form.
Add the melted chocolate mixture to the whipped mixture and mix with the electric hand mixer and then fold with a spatula until well combined.
Pour the chocolate filling onto the Oreo crust, and smooth it out with a spatula. Place the pie in the fridge to set for at least 5 hours. I like storing it in the fridge overnight to set it completely.
Top the pie with a lot of freshly made whipped cream, and chocolate shavings, and serve!
Expert Tips
- Make sure that you are using high-quality dark chocolate for this pie. It will make the flavor of this pie super delicious, and it doesn't have to be expensive! There are a lot of affordable high-quality dark chocolate brands.
- Do not use chocolate chips instead of chocolate bars for this recipe! The dark chocolate bars help stabilize the pie.
- I recommend greasing the pie pan with softened butter to prevent the crust from sticking.
- Melt chocolate gently. Melt your chocolate slowly over low heat or use a double boiler to prevent burning and ensure it stays silky smooth.
- You can use a cool whip instead of freshly made whipped cream if you are short on time for the topping.
- Fold ingredients carefully. When combining whipped cream with other filling ingredients, fold gently to maintain its light and airy texture.
- Since this pie is very rich, you can slice it into smaller slices, and this way it will feed more people!
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture.
- Chill before serving. Let your assembled pie chill in the refrigerator for at least 4 hours, or overnight if possible, so that it sets properly and flavors meld together perfectly.
Faq's
Yes. You can use a store-bought pie crust for this recipe, but I recommend using the crust from this recipe because it's so delicious, easy to make, and is perfect for this pie.
This need to be set in the fridge for at least 5 hours. We let it set overnight for the best results.
Cutting pie, the right way is essential. To get even and clean slices, make sure that you are using a sharp knife.
Our favorite way to cut pies is by dipping a long knife into hot water, once the knife warms up, wipe off the excess water, and slice the pie. Dip and wipe the knife between every slice.
Common reasons include not chilling the pie for long enough, using ingredients that are too warm, or not adding setting agents.
Storing
Store this pie in the fridge (because it contains dairy) covered tightly with plastic wrap for up to 5 days.
Freezing
After preparing your pie according to the recipe, allow it to set in the refrigerator for at least 4-6 hours or overnight.
Once it's fully set, wrap the entire pie, still in its pan, tightly with plastic wrap, ensuring there are no air pockets. For added protection, you can wrap it again with aluminum foil.
Label the package with the date and contents, then place it in the freezer. This pie can be frozen for up to 3 months without significant loss of quality.
When you're ready to enjoy it, simply transfer the pie to the refrigerator and let it thaw overnight before serving.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the Oreos with gluten-free Oreos.
Crust- if you want a vanilla crust, you can use graham crackers, tea biscuits, vanilla wafers, and digestive biscuits.
Chocolate biscuits- if you don't have Oreos where you live, you can use chocolate biscuits instead!
Store-bought graham cracker crust- to make this recipe easier, use store-bought chocolate crust instead of making a homemade crust.
Variations
Chocolate biscuits- if you don't want to use Oreos, use chocolate biscuits for the crust!
Chocolate chips- add mini or regular chocolate chips to the filling for a delicious chocolaty crunch.
Espresso mocha- Add 1 teaspoon of instant espresso powder to the filling for a coffee-flavored kick.
Chocolate whipped cream- instead of topping this pie with regular whipped cream, you can top it with chocolate whipped cream. You can use the chocolate whipped cream recipe from this post.
Peanut butter- for a peanut butter and chocolate lover, add ⅓ cup of creamy peanut butter to the chocolate filling for a delish flavor combo.
Equipment
- 9 inch pie pan
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together.
- Rubber spatula
- Electric hand mixer
- Offset spatula
- Food processor
More pie recipes
No bake turtle pie- This no bake turtle pie is made with a rich chocolaty oreo crust, and a creamy no bake caramel cheesecake filling and topped with melted chocolate, caramel sauce, and chopped pecans.
Apple pie with puff pastry- This apple pie with puff pastry is the easiest pie ever! It is made with store-bought or homemade puff pastry and filled with an easy and delicious apple pie filling!
No bake key lime pie- No-bake key lime pie is a refreshing dessert that is perfect for summer and spring. Key lime pie is an easy recipe that comes together in under 20 minutes. It's refreshing, creamy, zesty, and delicious.
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If you liked this recipe
📖 Recipe
Easy No Bake Chocolate Pie
Ingredients
Crust
- 32 Oreos
- ½ cup Butter melted
Chocolate filling
Melt together
- 8.1 oz Dark chocolate
- 5.2 oz Heavy cream
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 teaspoon Espresso powder
Whip together:
- 1 ½ cups Heavy cream cold
- ¼ cup Cocoa powder
- 2 tablespoon Granulated sugar
- 3 tablespoon Instant pudding chocolate or vanilla will work
Whipped cream
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoon Powder sugar
Instructions
- Start by making the crust: pulse Oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash them with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
- Transfer the crumbs into a prepared 9-inch pie pan, pressing evenly and firmly into the pan. Place the pan in the freezer for at least 20 minutes to set.
- Into a large mixing bowl, add the dark chocolate, heavy cream, vanilla extract, kosher salt, and espresso powder and melt completely in the microwave or on a bain Marie. Let the chocolate mixture cool completely.
- Into a large mixing bowl, add the cold heavy cream, and instant pudding, sift the cocoa powder and add the sugar. Whip with an electric hand mixer until stiff peaks form.
- Add the melted chocolate mixture to the whipped mixture and mix with the electric hand mixer and then fold with a spatula until well combined.
- Pour the chocolate filling onto the oreo crust, and smooth it out with a spatula. Place the pie in the fridge to set for at least 5 hours. I like storing it in the fridge overnight to set it completely.
- Top the pie with a lot of freshly made whipped cream, and chocolate shavings, and serve!
Notes
- Make sure that you are using high-quality dark chocolate for this pie. It will make the flavor of this pie super delicious, and it doesn't have to be expensive! There are a lot of affordable high-quality dark chocolate brands.
- Do not use chocolate chips instead of chocolate bars for this recipe! The dark chocolate bars help stabilize the pie.
- I recommend greasing the pie pan with softened butter to prevent the crust from sticking.
- Melt chocolate gently. Melt your chocolate slowly over low heat or use a double boiler to prevent burning and ensure it stays silky smooth.
- You can use a cool whip instead of freshly made whipped cream if you are short on time for the topping.
- Fold ingredients carefully. When combining whipped cream with other filling ingredients, fold gently to maintain its light and airy texture.
- Since this pie is very rich, you can slice it into smaller slices, and this way it will feed more people!
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture.
- Chill before serving. Let your assembled pie chill in the refrigerator for at least 4 hours, or overnight if possible, so that it sets properly and flavors meld together perfectly.
Ruth Sterling says
What is Instant Pudding? Is there an alternative?
RichandDelish says
Hi! You can substitute the instant pudding with 5 grams of gelatin bloomed with 20 grams of water.