No Bake Chocolate Pie
This no bake chocolate pie 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.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1sliceCalories: 420kcalCarbohydrates: 35gProtein: 4gFat: 30gSaturated Fat: 17gCholesterol: 65mgSodium: 180mgSugar: 25g
Tried this recipe?Let us know how it was!