Easy No Bake Chocolate Pie
This no bake chocolate pie is made with an Oreo crust, rich chocolate filling, and topped with plenty of freshly made whipped cream.
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.
Nutrition
Calories: 685kcalCarbohydrates: 49gProtein: 6gFat: 54gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 110mgSodium: 393mgPotassium: 366mgFiber: 4gSugar: 29gVitamin A: 1392IUVitamin C: 0.4mgCalcium: 80mgIron: 8mg
Tried this recipe?Let us know how it was!