No Bake Chocolate Cream Pie

When it comes to indulgent desserts that require minimal effort, nothing beats a No-Bake Chocolate Cream Pie. With its velvety-smooth chocolate filling, crisp cookie crust, and fluffy whipped topping, this pie is a chocolate lover’s fantasy come true. It’s elegant enough to serve at dinner parties and easy enough to whip up on a lazy weekend—no oven required.

Whether you’re hosting a summer gathering, planning a holiday feast, or just craving a slice of creamy comfort, this no-bake pie delivers. It checks every box: rich, silky, crunchy, and just the right amount of sweet. If you’re a fan of chocolate pudding, mousse, or French silk pie, prepare yourself—this one might become your all-time favorite.

🍪 Why You’ll Love This Recipe

No oven needed – Perfect for hot days or when you want a fuss-free dessert.

Rich and indulgent – A creamy chocolate filling that’s like pudding meets ganache.

Make-ahead friendly – Chill it the night before and it’s ready to go the next day.

Customizable – Swap out crust types, toppings, or chocolate intensity.

Elegant but easy – A showstopper dessert that’s totally beginner-friendly.

📝 Ingredients Breakdown

Let’s take a closer look at what makes this pie so divine.

For the Crust:

1 ½ cups chocolate cookie crumbs – Oreos or chocolate graham crackers work beautifully.

1/3 cup melted butter – Binds the crumbs into a cohesive crust.

2 tbsp sugar (optional) – Adds a touch more sweetness if desired.

For the Chocolate Filling:

1 cup semi-sweet or dark chocolate chips – You can go darker or milkier based on your preference.

1/4 cup sugar – Keeps the filling smooth and sweet without being overwhelming.

2 tbsp cornstarch – Thickens the filling to a pudding-like consistency.

2 cups whole milk – The base that adds creaminess.

1/4 tsp salt – Balances the sweetness and enhances flavor.

3 large egg yolks – For structure, richness, and that glossy finish.

1 tsp vanilla extract – Adds warmth and depth.

2 tbsp butter – For added silkiness and shine.

For the Whipped Topping:

1 cup heavy whipping cream – Whips into soft, pillowy peaks.

2 tbsp powdered sugar – Sweetens the topping.

1/2 tsp vanilla extract – Complements the chocolate beautifully.

Chocolate shavings (optional) – For that final bakery-style flourish.

👨‍🍳 Step-by-Step Instructions

1. Prepare the Crust:

Start by combining your crushed cookies, melted butter, and sugar (if using) in a mixing bowl. The mixture should resemble wet sand. Press it evenly into a 9-inch pie dish, making sure to get the crust up the sides.

Chill it in the refrigerator for at least 30 minutes. This helps it firm up and prevents it from crumbling when sliced.

2. Make the Chocolate Filling:

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly add the milk, whisking until completely smooth.

In a separate bowl, whisk the egg yolks until creamy. Heat the milk mixture over medium heat, stirring constantly. Once it thickens and begins to bubble, temper the eggs by slowly whisking in a small amount of the hot milk into the yolks. This prevents scrambling.

Pour the egg yolk mixture back into the saucepan and cook for another 2–3 minutes until thick and glossy. Remove from heat and immediately stir in the chocolate, butter, and vanilla extract. Mix until completely smooth and melted.

3. Assemble the Pie:

Pour the warm chocolate filling into your chilled crust and smooth the surface with a spatula. Press a piece of plastic wrap directly onto the filling—this prevents a skin from forming on top. Refrigerate the pie for at least 4 hours, preferably overnight, until fully set.

4. Make the Whipped Cream:

Whip the heavy cream with powdered sugar and vanilla until soft to medium peaks form. You can spoon it over the pie, or use a piping bag for a decorative look.

5. Garnish and Serve:

Top your pie with chocolate shavings, curls, or even a dusting of cocoa powder. Slice into it with a clean, sharp knife for the most beautiful slices.

🍴 Serving Suggestions

Serve chilled straight from the fridge—this pie is best cold.

Pair it with fresh berries like raspberries or strawberries to cut through the richness.

For a fun twist, drizzle caramel or chocolate sauce on top before serving.

Add a pinch of sea salt or crushed peppermint for a gourmet touch.

💡 Tips for Success

Don’t skip the chilling time – This pie must set fully for that signature sliceable creaminess.

Use high-quality chocolate – Since chocolate is the star, go for the good stuff!

Tempering eggs is key – Take your time during that step to avoid curdling.

Customize the crust – Not a fan of chocolate cookies? Try graham crackers, pretzels, or even a nut-based crust.

Whipped cream not holding shape? Make sure everything is cold before whipping.

🧁 Make It Your Own

There are endless ways to adapt this no-bake chocolate pie to suit your taste:

Peanut Butter Twist: Add a swirl of peanut butter into the filling.

Mocha Flavor: Stir in 1 tsp of instant espresso powder with the milk.

Mint Chocolate: Add peppermint extract and crushed mint candies on top.

Nutty Delight: Mix crushed pecans into the crust or sprinkle on top.

Layer It: Add a layer of sliced bananas or strawberries under the filling.

🥄 Storage Tips

Refrigerate: Store covered in the fridge for up to 4–5 days.

Freeze: You can freeze the pie without the whipped cream for up to 2 months. Thaw in the fridge overnight and whip the cream fresh before serving.

Leftovers: This pie is even better the next day once the flavors meld.

🎉 Final Thoughts

This No-Bake Chocolate Cream Pie is pure dessert magic. It’s one of those recipes that’s hard to mess up but looks and tastes like you spent hours on it. With its chocolatey base, luscious filling, and whipped topping, every bite feels like a luxurious treat.

Whether you’re serving it for a birthday, a potluck, or just because—it’s bound to become a new go-to. So get out those chocolate chips, whip up some cream, and prepare to fall in love with every bite of this creamy, dreamy pie.

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