This *NO-BAKE* chocolate cream pie recipe is incredibly rich and chocolatey! First you make an Oreo cookie pie crust, then top with chocolate ganache, and finally, whipped cream and grated chocolate! This is a dense and rich chocolate cream pie that’s for chocolate lovers only!

Debbie says “ This pie was absolutely delicious! The recipe was so easy to make, I will most definetly be saving the recipe. I recently made it for a dinner party I was hosting and everyone loved it, but like stated….it is rich so a small piece will do ya 🙂”

Chocolate Lover’s Chocolate Cream Pie

Calling all chocolate lovers! This homemade chocolate cream pie is a dream come true. Between the cold and creamy chocolate filling, the crunchy oreo cookie pie crust, and the whipped cream and grated chocolate topping. I think it’s the ultimate crowd-pleasing summer dessert.

But the best part? It’s so easy to make and only requires 5 ingredients! And no eggs… so no leftover egg whites! 

Why You’ll Love this Pie

• Absolutely no baking required! So you don’t have to turn your oven on for this recipe or bust out the parchment paper.
• Made with just 5 basic ingredients you can find at almost any grocery store.
• The chocolate pie filling is dense yet creamy and loaded with chocolate flavor. That’s because we use all cream instead of a combo of cream and milk.
• A crunchy Oreo cookie crust adds more chocolate flavor – and a great texture!
• A fluffy cloud of whipped cream on top of the pie topped with grated chocolate makes it a total showstopper.
• A tiny slice of this decadent pie goes a long way, so it’ll easily serve a crowd.

Flavor meets texture in this delightful dessert! From the crunchy cookie crust to the chocolate cream filling to the freshly whipped cream on top of the pie.

Chocolate Cream Pie: The Ingredients

• Oreo Cookies: This is the base of our cookie crust. Use a blender or food processor to crush the cookies into fine crumbs! Do not remove the white cream filling from the cookie center. You want to crush the entire cookie.
• Unsalted Butter: Used as a binder for the pie crust and a flavor enhancer in the chocolate pie filling. In a pinch, you can use salted butter. You could also sub coconut oil for butter, which is a great dairy-free solution.
• Chocolate: For an intensely rich dessert, use dark chocolate. Or, for a sweeter and more mild chocolate flavor, use semi-sweet chocolate. No matter what variety of chocolate you use, I suggest using high-quality real chocolate bars, and not chocolate chips.
  Heavy Cream: Aka heavy whipping cream. Half and half or regular milk will not work for this recipe! Coconut cream will work and is a great dairy-free option. You’ll need cream for the chocolate filling plus 1 and 1/2 cups for the whipped cream topping.
• Confectioners’ Sugar: Be sure to sift it first so that you eliminate any large lumps!

You can add vanilla extract or espresso powder to the chocolate pie filling for extra flavor, but it’s optional. 

Oreo Cookie Pie Crust

1. Crush the Oreo Cookies: Use a food processor or blender to crush them into fine crumbs. You don’t want any large chunks of Oreo cookies. Note: You don’t need to remove the white part of the Oreo cookie. 
2. Make the Crust: In a large mixing bowl combine Oreo cookie crumbs and melted butter. Press the crust into a 9″ pie plate. 
3. Freeze the Crust: For 30 minutes or up to 8 hours! This allows the chocolate and butter to combine and makes a firm crust.

How to Make Chocolate Cream Pie

1. Make the Chocolate Pie Filling: In a medium saucepan, bring the cream to a low boil over medium heat. Combine the warm cream with chopped chocolate and whisk smooth. Whisk in the butter until smooth and glossy. Pour the filling into the crust.
2. Chill the Pie: Place the pie in the fridge to set for 2 hours, or up to 48 hours in advance. You want the pie to cool completely before slicing.

Cover the pie pan with plastic wrap or a large plate. Note: you don’t want the plastic wrap to touch the chocolate pie filling. You don’t need to worry about skin forming with this recipe. 

Whipped Cream + Grated Chocolate

1. Make the Whipped Cream: Use an handheld electric mixer or a stand mixer for this step. Whisk the heavy cream and confectioners’ sugar until they form soft peaks. If you’re short on time or don’t have an electric mixer, you can use cool whip or canned whipped cream. But homemade whipped cream is really best!
2. Serve the Pie: Dollop the whipped cream on top of the pie and sprinkle with chocolate shavings. Use a large sharp knife to carefully slice the chocolate cream pie into wedges.

For a sweeter whipped cream, you can add a little more sugar and vanilla extract. I like a 1/4 teaspoon, so it adds flavor but not too much color.

Can you Freeze Chocolate Cream Pie?

• Because of the delicate nature of this chocolate cream pie, you should serve it at once! Especially if it’s a hot day.
• 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.
• You can make the chocolate cream pie base up to 48 hours in advance and store it in the fridge.
• While you can freeze chocolate cream pie (technically), I don’t advise it. I think the taste and texture of this pie are not great after freezing it.
• If you choose to freeze, I suggest freezing the pie without the whipped cream topping. You can freeze it for up to 2 months.
• To thaw, place the pie pan in the fridge and let it thaw overnight. Or until it’s soft enough to slice.

Chocolate Cream Pie vs Chocolate Pudding Pie

• Chocolate cream pie is much more dense than chocolate pudding pie. Instead of a pudding filling, it has a thick and rich chocolate ganache filling.
• Chocolate cream pie has a more concentrated chocolate flavor. It’s the perfect dessert for chocolate lovers! 
• Both pies typically have whipped cream on top of the pie. And chocolate shavings for decor!
• Chocolate pudding pie is a more complex dessert. And typically requires making a homemade chocolate pudding filling you need to whisk constantly.
• This is my chocolate pudding pie recipe, which is also great for summer! No egg yolks required.

More Easy Chocolate Cream Pie Recipes:

• No-Bake Mini Mint Chocolate Cream Pies
• No-Bake Espresso Chocolate Cheesecake
• No-Bake German Chocolate Pie
• No-Bake Chocolate Oreo Pie

No-Bake Chocolate Cream Pie

Ashley Manila

This homemade chocolate cream pie recipe features rich chocolate flavor and fluffy whipped cream on top of the pie! Made with just 5 basic ingredients. And the no bake pie crust and no bake chocolate pie filling means you don't need to turn on your oven. The perfect summer dessert for days it's too hot to bake!

4.96 from 24 votes

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Prep Time 30 minutes mins

Cook Time 5 minutes mins

Inactive Time 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Course Dessert

Cuisine American

Servings 1 – 9″ Pie

Ingredients

 

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

Instructions

 

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:

• Add chopped chocolate to a large heatproof bowl; set aside.
• 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.
• 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:

• 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:

• Remove the Oreo cookie crust from the freezer.
• Carefully pour the chocolate ganache inside the crust. The crust will be 90% full!
• Very carefully, place the chocolate pie in the fridge to set; about 2 hours.
• When ready to serve, dollop the whipped cream in the center of the pie and top with chocolate shavings, if desired.
• Slice and serve at once!

Notes

Whipped cream should be made right before serving!

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