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chocolate cream pie placed on a table with a pie server and napkin.
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5 from 9 votes

No Bake Chocolate Pie Recipe

This rich and creamy no bake chocolate pudding pie with an oreo cookie crust will satisfy any chocolate craving. Crunchy, creamy, decadent, and beautiful enough to bring to your next gathering!
Prep Time15 minutes
Cook Time5 minutes
Chilling Time8 hours
Total Time8 hours 20 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 10 servings
Calories: 582kcal
Author: MaryAnne

Equipment

  • 1 large saucepan
  • 1 Stand mixer or electric hand-mixer

Ingredients

For the chocolate cookie crust

  • 2 ½ cups chocolate cookie crumbs (I used oreo cookies with the filling scraped out)
  • ½ cup unsalted butter, melted
  • ½ cup sugar
  • pinch of salt

For the chocolate pudding filling

  • ⅔ cup sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 4 large egg yolks
  • 3 cups whole milk
  • 7 ounces bittersweet chocolate, melted
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla

For the whipped cream topping

  • 1 cup chilled heavy cream
  • 1 tablespoon confectioner's sugar
  • 1 teaspoon vanilla extract

Instructions

Make the cookie crust

  • Stir together crumbs, butter, sugar and salt and press on bottom and up the sides of a 9-inch pie pan. Chill until ready to fill (at least 30 minutes).

Make the chocolate pudding filling

  • Whisk together sugar, cornstarch, salt and yolks in a large saucepan until combined well, then slowly add milk, whisking continuously. Bring to a boil over moderate heat, continue whisking, then reduce heat and simmer (continuing to whisk) for one minute. Filling will be thick.
  • Force pudding through a fine-mesh sieve into a bowl, then whisk in chocolate, butter and vanilla. Cover surface with plastic wrap and cool completely, about 2 hours.
  • Spoon pudding into crust and chill pie, loosely covered, at least 6 hours or overnight.

Make the whipped cream topping

  • Just before serving, beat cream with sugar and vanilla in a bowl using an electric hand mixer or stand mixer until it just holds stiff peaks, then spoon on top of pie. Sprinkle chocolate shavings, chocolate chips or cocoa powder over whipped cream as garnish.
  • Sprinkle ½ teaspoon of coarse sea salt over pie (optional).

Notes

    • How to store: Cover pie and keep in the refrigerator for up to 4 days.
    • How to freeze: Wrap individual slices in foil and place in a freezer safe bag. Store in the freezer for up to 3 months. To thaw, place in fridge overnight.
    • Be patient when you cook the chocolate pudding. You will see and feel when it becomes thick all of a sudden.
    • Place plastic wrap directly onto pudding when refrigerating. This prevents it from developing a skin.
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Nutrition

Calories: 582kcal | Carbohydrates: 62g | Protein: 7g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 321mg | Potassium: 317mg | Fiber: 3g | Sugar: 45g | Vitamin A: 939IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 3mg