This no bake chocolate pie recipe is the dessert I reach for when I want something rich and impressive without turning on the oven.
It starts with a crunchy Oreo crust, gets filled with a silky chocolate ganache, and finishes with a cloud of fresh whipped cream on top.
You only need a handful of ingredients and about twenty minutes of hands on time. The fridge does the rest of the work while you go live your life.
I first made this pie for a summer birthday party when the last thing I wanted to do was heat up my kitchen.
It disappeared faster than any cake I had ever baked, and it has been in my regular rotation ever since.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Chill Time | 4 hours |
| Total Time | 4 hours 20 minutes |
| Servings | 8 slices |
| Difficulty Level | Easy |
If you love pies that come together without any baking, this one belongs right next to my Chocolate Cream Pie on your dessert list.
Why You’ll Love This No Bake Chocolate Pie Recipe
This pie proves that a showstopping dessert does not need an oven or a long ingredient list.
The filling is smooth, deeply chocolatey, and comes together in one bowl.
It also happens to be one of the easiest desserts to make ahead of time.
You can have it fully done a full day before your gathering and just pull it out of the fridge when it is time to serve.
- No oven required, so your kitchen stays cool
- Only 6 main ingredients for the filling and crust
- Rich, mousse like texture that tastes like it took hours
- Perfect make ahead dessert for parties and holidays
- Easy to customize with different crusts and toppings
Another crowd favorite from my site: No Bake Cheesecake
Ingredients
Every ingredient here has a job, from the crunchy cookie crust to the glossy ganache filling.
Nothing is wasted, and nothing is hard to find.
- Oreo cookies (24 cookies, about 2 1/2 cups crushed) for the crust base
- Unsalted butter (6 tablespoons, melted, plus 2 tablespoons for the filling) to bind the crust and add shine to the ganache
- Semisweet chocolate chips (12 ounces) for the main filling
- Heavy cream (1 1/2 cups for the filling, 1 cup for the topping) to create the ganache and the whipped topping
- Pure vanilla extract (1 1/2 teaspoons total) for depth of flavor
- Salt (a pinch) to balance the sweetness
- Powdered sugar (3 tablespoons) to sweeten the whipped topping
- Chocolate shavings or curls (optional) for garnish
Read Also: Oreo Pie Crust
Kitchen Equipment Needed
You do not need anything fancy to make this pie. A few basic tools will get you a smooth, professional looking result.
- 9 inch pie dish
- Food processor or a resealable bag and rolling pin, for crushing the cookies
- Medium saucepan
- Heatproof mixing bowl
- Hand mixer or stand mixer for whipping the cream
- Rubber spatula
- Vegetable peeler, for making chocolate curls
- Plastic wrap
This same crust technique shows up in my Graham Cracker Crust if you want a lighter base for other no bake desserts.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this pie.
They are not required, but they make the process smoother and the results a little more consistent.
1. Ghirardelli Semisweet Chocolate Chips
The chocolate is the star of this pie, so I always reach for a higher quality bag of chips over the cheapest option on the shelf.
Ghirardelli melts smoothly into a glossy ganache with no graininess, and the flavor is noticeably deeper than budget brands.
2. OXO Good Grips 9 Inch Pie Dish
A sturdy glass or ceramic pie dish makes it much easier to see when your crust is packed evenly and to slice clean pieces later.
I like one with a slight lip so the Oreo crust does not slide when you press it in.
3. KitchenAid Hand Mixer
Whipping the cream to stiff peaks by hand takes forever and your arm will thank you for skipping it.
A good hand mixer whips heavy cream in under two minutes and gives you much more control than a stand mixer for a small batch like this.
4. Cuisinart Food Processor
A food processor turns a full bag of Oreos into fine, even crumbs in seconds, which makes for a crust that holds together instead of crumbling apart.
It is also handy for dozens of other no bake crusts and dips down the road.
For another filling built the same ganache based way, check out my Chocolate Mousse Pie.
Step-by-Step Instructions: How to Make No Bake Chocolate Pie
1. Make the Oreo Crust
- Add the 24 Oreo cookies, filling included, to a food processor and pulse until they form fine, even crumbs. If you do not have a food processor, place the cookies in a resealable bag and crush them with a rolling pin.
- Pour the 6 tablespoons of melted butter over the crumbs and pulse or stir until the mixture looks like wet sand and holds together when pressed between your fingers.
- Transfer the crumb mixture to your 9 inch pie dish. Use the bottom of a measuring cup or a flat glass to press the crumbs firmly and evenly across the bottom and up the sides of the dish.
2. Chill the Crust
- Place the pressed crust in the freezer for 15 to 20 minutes, or in the refrigerator for 30 minutes, until it feels firm to the touch.
- Chilling the crust now is what keeps it from crumbling when you slice the finished pie later, so do not skip this step.
3. Make the Chocolate Ganache Filling
- Place the 12 ounces of semisweet chocolate chips in a heatproof mixing bowl.
- In a medium saucepan, heat the 1 1/2 cups of heavy cream over medium heat until it just starts to steam and small bubbles form around the edge. Do not let it come to a full boil.
- Pour the hot cream over the chocolate chips and let the bowl sit undisturbed for 2 to 3 minutes so the heat can soften the chocolate.
- Add the 2 tablespoons of butter, 1 teaspoon of the vanilla extract, and the pinch of salt to the bowl.
- Whisk the mixture slowly from the center outward until it turns into a smooth, glossy ganache with no visible lumps of chocolate.
4. Fill the Crust
- Pour the warm chocolate ganache into the chilled Oreo crust.
- Use a spatula to spread it into an even layer, making sure it reaches all the way to the edges of the crust.
- Gently tap the pie dish on the counter a few times to release any air bubbles and smooth the top of the filling.
5. Chill the Pie
- Cover the pie loosely with plastic wrap, being careful not to let the wrap touch the ganache.
- Refrigerate the pie for at least 3 hours, or until the filling is completely set and no longer jiggles in the center when you gently shake the dish.
6. Make the Whipped Cream Topping
- Once the pie has fully set, add the remaining 1 cup of heavy cream to a cold mixing bowl.
- Add the 3 tablespoons of powdered sugar and the remaining 1/2 teaspoon of vanilla extract.
- Using a hand mixer on medium high speed, whip the cream for 2 to 3 minutes until stiff peaks form and the cream holds its shape when you lift the beaters.
7. Top and Garnish the Pie
- Spread or pipe the whipped cream over the top of the chilled pie, leaving a small border of chocolate visible around the edge if you like a decorative look.
- If using, run a vegetable peeler along the edge of a chocolate bar to create curls, then scatter them over the whipped cream.
8. Slice and Serve
- Dip a sharp knife in hot water and wipe it dry before each slice for the cleanest cuts through the ganache layer.
- Serve the pie cold, straight from the refrigerator.
Looking for another pudding style dessert with the same make ahead ease? Try my Chocolate Pudding Pie.
Tips for The Best No Bake Chocolate Pie
A few small details make a big difference in how this pie sets up and slices. Keep these in mind as you work through the recipe.
- Use room temperature chocolate chips so they melt evenly when the hot cream hits them.
- Do not skip the crust chilling step, since a soft crust will fall apart when sliced.
- Chill your mixing bowl and beaters for 10 minutes before whipping the cream for faster, more stable peaks.
- Let the ganache cool for a few minutes before pouring if your kitchen runs warm, so it does not melt the crust.
- Give the pie the full chilling time, since a rushed pie will not slice cleanly.
This whipping technique carries over well into my Chocolate Peanut Butter Pie if you want to try another no bake filling next.
Serving Suggestions
This pie is rich enough to stand entirely on its own, but a few pairings make it feel like a full dessert spread.
I like to serve thin slices since the filling is quite decadent.
- A scoop of vanilla ice cream on the side
- Fresh raspberries or strawberries for a tart contrast
- A drizzle of warm caramel or hot fudge sauce
- A cup of coffee or espresso to cut through the sweetness
- Extra whipped cream for anyone who wants more
You might also enjoy: Coconut Cream Pie
Variations of No Bake Chocolate Pie
Once you have the base recipe down, it is easy to switch things up depending on what you are craving or what you have on hand.
- Peanut butter swirl: swirl 1/2 cup of melted peanut butter into the ganache before chilling
- Mint chocolate: add 1/2 teaspoon of peppermint extract to the ganache in place of some of the vanilla
- White chocolate: swap the semisweet chips for white chocolate chips for a sweeter filling
- Graham cracker crust: use a graham cracker crust instead of Oreo for a lighter base
- Espresso kick: whisk 1 teaspoon of instant espresso powder into the hot cream before pouring it over the chocolate
Read Also: Cookies and Cream Pie
Storage and Reheating
Since this is a chilled dessert, there is no reheating involved, just proper storage to keep the texture at its best.
It holds up beautifully for several days in the fridge.
- Cover the pie tightly with plastic wrap or store it in an airtight container in the refrigerator for up to 4 days.
- To freeze, wrap the fully set pie (without the whipped cream topping) tightly in plastic wrap and foil, and freeze for up to 1 month.
- Thaw a frozen pie overnight in the refrigerator before adding fresh whipped cream and serving.
- Avoid leaving the pie at room temperature for more than 2 hours, since the cream based filling can spoil.
My No Bake Pumpkin Cheesecake follows this same fridge friendly storage approach.
Nutritional Facts
Nutrition will vary slightly depending on the exact brands you use, but here is a general estimate per slice, based on 8 slices per pie.
- Calories: 420
- Total Fat: 30g
- Saturated Fat: 17g
- Cholesterol: 65mg
- Sodium: 180mg
- Total Carbohydrates: 35g
- Sugars: 25g
- Protein: 4g
For a lighter take on chocolate desserts, see my Chocolate Mousse.
Health Benefits of Key Ingredients
This is a dessert first and foremost, but a few of its ingredients do bring some genuine nutritional upside along with the indulgence.
- Dark and semisweet chocolate contains flavonoids that support heart health when enjoyed in moderation
- Heavy cream provides fat soluble vitamins like A and D
- Cocoa in chocolate has been linked to mood boosting compounds
- Butter in moderation supplies vitamin A and healthy fatty acids
Another chocolate treat worth trying next: Chocolate Truffles
FAQs About No Bake Chocolate Pie
Here are the questions readers ask most often about this recipe, including a few troubleshooting tips.
If you want another bite sized make ahead treat, my No Bake Strawberry Cheesecake Cups follow the same easy chill and serve approach.
1. Can I use milk chocolate instead of semisweet?
Yes, you can substitute milk chocolate chips for a sweeter, softer set filling.
Keep in mind the pie will taste noticeably sweeter and the ganache may set slightly softer than with semisweet chocolate.
2. Why is my ganache grainy instead of smooth?
Grainy ganache usually happens when the cream is too hot or the chocolate is overheated.
Let the hot cream sit on the chocolate for a full 2 to 3 minutes before whisking gently, rather than stirring right away.
3. Can I make this pie ahead of time?
Absolutely, this pie is actually best made a day in advance.
Just add the whipped cream topping right before serving for the freshest look and texture.
4. My crust is falling apart when I slice it. What went wrong?
This usually means the crust was not pressed firmly enough or was not chilled long enough before filling.
Press the crumbs down firmly with a flat bottomed glass and give it the full 30 minutes in the fridge.
5. Can I use a store bought crust instead of making my own?
Yes, a pre made Oreo or chocolate cookie crust works well if you are short on time.
Just make sure it is fully cooled before you pour in the warm ganache.
No Bake Chocolate Pie
Ingredients
- 24 cookies Oreo cookies about 2 1/2 cups crushed
- 6 tablespoons unsalted butter melted
- 12 ounces semisweet chocolate chips 340g
- 1 1/2 cups heavy cream 360ml
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons pure vanilla extract divided
- salt a pinch
- 1 cup heavy cream 240ml
- 3 tablespoons powdered sugar
- chocolate shavings or curls optional, for garnish
Equipment
- Food processor or a resealable bag and rolling pin
- Medium saucepan
- Heatproof mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Vegetable peeler optional, for making chocolate curls
- Plastic wrap
Method
- Add the 24 Oreo cookies (filling included) to a food processor and pulse until they form fine, even crumbs. Pour the 6 tablespoons of melted butter over the crumbs and pulse or stir until the mixture looks like wet sand and holds together when pressed between your fingers. Transfer to a 9 inch pie dish and press firmly and evenly across the bottom and up the sides using the bottom of a measuring cup.
- Place the pressed crust in the freezer for 15 to 20 minutes, or in the refrigerator for 30 minutes, until it feels firm to the touch.
- Place the 12 ounces of semisweet chocolate chips in a heatproof mixing bowl. In a medium saucepan, heat the 1 1/2 cups of heavy cream over medium heat until it just starts to steam and small bubbles form around the edge. Pour the hot cream over the chocolate chips and let sit undisturbed for 2 to 3 minutes. Add the 2 tablespoons of butter, 1 teaspoon of vanilla extract, and a pinch of salt, then whisk slowly until smooth and glossy.
- Pour the warm chocolate ganache into the chilled Oreo crust. Use a spatula to spread it into an even layer, making sure it reaches all the way to the edges. Gently tap the pie dish on the counter a few times to release any air bubbles.
- Cover the pie loosely with plastic wrap, being careful not to let the wrap touch the ganache. Refrigerate for at least 3 hours, or until the filling is completely set and no longer jiggles in the center.
- Once the pie has fully set, add the remaining 1 cup of heavy cream, 3 tablespoons of powdered sugar, and the remaining 1/2 teaspoon of vanilla extract to a cold mixing bowl. Using a hand mixer on medium high speed, whip for 2 to 3 minutes until stiff peaks form.
- Spread or pipe the whipped cream over the top of the chilled pie, leaving a small border of chocolate visible around the edge. If using, run a vegetable peeler along the edge of a chocolate bar to create curls, then scatter them over the whipped cream.
- Dip a sharp knife in hot water and wipe it dry before each slice for the cleanest cuts through the ganache layer. Serve the pie cold, straight from the refrigerator.
Nutrition
Notes
- Room temperature chocolate: Use room temperature chocolate chips so they melt evenly when the hot cream hits them.
- Don’t skip chilling: Do not skip the crust chilling step, since a soft crust will fall apart when sliced.
- Chill your bowl: Chill your mixing bowl and beaters for 10 minutes before whipping the cream for faster, more stable peaks.
- Cool the ganache: Let the ganache cool for a few minutes before pouring if your kitchen runs warm, so it does not melt the crust.
- Full chilling time: Give the pie the full chilling time, since a rushed pie will not slice cleanly.
- Substitution: You can substitute milk chocolate chips for a sweeter, softer set filling. Keep in mind the pie will taste noticeably sweeter.
- Peanut butter swirl: For a peanut butter version, swirl 1/2 cup of melted peanut butter into the ganache before chilling.
- Storage: Cover the pie tightly with plastic wrap or store it in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the fully set pie (without the whipped cream topping) tightly in plastic wrap and foil, and freeze for up to 1 month.
- Make ahead: This pie is actually best made a day in advance. Just add the whipped cream topping right before serving for the freshest look and texture.
- Store bought crust: A pre made Oreo or chocolate cookie crust works well if you are short on time. Just make sure it is fully cooled before you pour in the warm ganache.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This no bake chocolate pie has earned a permanent spot in my dessert rotation, and I think it will earn one in yours too. It is rich, simple, and always disappears fast.
Give it a try the next time you want a showstopping dessert without heating up your kitchen.
I would love to hear how yours turns out, so drop a comment below or share a photo if you make it.
Recommended:
- Chocolate Chess Pie
- Chocolate Fudge Pie
- Chocolate Chiffon Pie
- No Bake Peach Tart
- Peanut Butter Ice Cream Pie
