If you love rich, silky chocolate desserts, this No-Bake Chocolate Pie Recipe is a must-try! Inspired by Of Batter and Dough, this indulgent pie features a luscious chocolate mousse filling nestled in a crisp, buttery Oreo crust—all without turning on the oven. It’s smooth, creamy, and packed with deep chocolate flavor, making it the perfect make-ahead dessert for any occasion. Whether you’re serving it for a holiday, a gathering, or just a chocolate craving, this pie is as easy as it is irresistible!
INGREDIENTS for No Bake Chocolate Pie Recipe:
For the Oreo Cookie Crust:
- 3 tablespoons (35 grams) unsalted butter, melted
- ¼ teaspoon salt
- 2 cups (290 grams) Oreo cookie crumbs (about 20 cookies with the cream cream filling)
For the Chocolate Mousse Filling:
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 8 ounces (226g) milk chocolate chips or chopped milk chocolate
- ⅔ cup half-and-half
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- Chocolate bar for shavings (for decoration)
Instructions:
1. Prepare the Oreo Crust:
- In a bowl, mix the Oreo crumbs, melted butter, and salt until combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Refrigerate while preparing the filling.
2. Make the Chocolate Mousse Filling:
- Beat 1 cup heavy whipping cream in a medium bowl with an electric mixer until soft peaks form.
- Add 4 ounces softened cream cheese in chunks and beat until fully combined. Chill until ready to use, up to 24 hours.
- Break 8 ounces milk chocolate bar into small pieces and place them in a glass bowl.
- Heat ⅔ cup half and half in a small saucepan over medium heat until small bubbles form around the edges. Pour over the chocolate, let sit for 1 minute, then whisk until smooth.
- Slowly stir the warm chocolate into the whipped cream mixture until fully incorporated.
- Pour into the frozen pie crust and refrigerate for at least 6 hours, up to 48 hours.
3. Prepare the Whipped Cream Topping:
- Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the set chocolate mousse.
4. Serve & Enjoy:
- Garnish with chocolate shavings and chocolate curls if desired. Slice and serve chilled.You can see how to make chocolate curls here.
How to Store & Freeze No-Bake Chocolate Pie
Storing: Keep the No-Bake Chocolate Pie covered in the refrigerator for up to 3 days. Use plastic wrap or an airtight container to prevent it from absorbing odors.
Freezing: To freeze, wrap the pie tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Store for up to 2 months. When ready to serve, thaw overnight in the refrigerator before slicing.
FAQ
1. Can I use a different type of chocolate?
Yes! While milk chocolate creates a creamy, sweet filling, you can use dark or semi-sweet chocolate for a richer, more intense flavor.
2. Can I make this pie ahead of time?
Absolutely! This pie is perfect for making ahead since it needs time to chill. Prepare it up to 24 hours in advance for the best texture.
3. How can I make the pie firmer?
If you prefer a firmer mousse filling, refrigerate the pie for at least 8 hours or add an extra tablespoon of cream cheese for stability.
4. Can I use a store-bought crust?
Yes! A pre-made Oreo or chocolate cookie crust works just as well and saves time.
5. How do I make this pie less sweet?
Use dark chocolate instead of milk chocolate and reduce the powdered sugar in the whipped cream topping.
Notes:
- Crust Adjustments: If you prefer a firmer crust, press the Oreo crumbs firmly into the pan and chill for at least 30 minutes before adding the filling.
- Chocolate Choices: The quality of chocolate impacts the taste—use high-quality milk, dark, or semi-sweet chocolate for the best results.
- Whipped Cream Stability: To ensure the whipped cream holds its shape, use cold heavy whipping cream and beat until stiff peaks form.
- Serving Tip: For clean slices, dip a sharp knife in hot water, wipe it dry, and cut through the pie. Repeat for each slice.
- Garnish Ideas: Top with chocolate shavings, cocoa powder, or crushed Oreos for extra flavor and presentation.
Try These next time:
Chocolate Poke Cake Simple Tiramisu Vanilla Bundt Cake
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No Bake Chocolate Pie Recipe
Ingredients
For the Oreo Cookie Crust:
- 2 cups 290g Oreo cookie crumbs (about 20 cookies, with filling)
- 3 tbsp 35g unsalted butter, melted
- ¼ tsp salt
For the Chocolate Mousse Filling:
- 1 cup heavy cream
- 4 oz cream cheese softened
- 8 oz 226g milk chocolate chips or chopped milk chocolate
- ⅔ cup half-and-half
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 2 tsp vanilla extract
Chocolate bar for shavings (optional)
Instructions
Prepare the Oreo Crust:
- In a bowl, mix 2 cups (290g) Oreo crumbs, 3 tbsp (35g) melted butter, and ¼ tsp salt until combined.
- Press firmly into the bottom and sides of a 9-inch pie pan.
- Refrigerate while preparing the filling.
Make the Chocolate Mousse Filling:
- Beat 1 cup heavy whipping cream in a medium bowl with an electric mixer until soft peaks form.
- Add 4 oz softened cream cheese in chunks and beat until fully combined. Chill up to 24 hours.
- Break 8 oz milk chocolate into small pieces and place in a glass bowl.
- Heat ⅔ cup half-and-half in a small saucepan over medium heat until small bubbles form around the edges. Pour over the chocolate, let sit for 1 minute, then whisk until smooth.
- Slowly stir the warm chocolate into the whipped cream mixture until fully incorporated.
- Pour into the frozen pie crust and refrigerate for at least 6 hours, up to 48 hours.
Prepare the Whipped Cream Topping:
- Whip 1 cup heavy cream, 2 tbsp powdered sugar, and 2 tsp vanilla extract until stiff peaks form.
- Spread or pipe over the set chocolate mousse.
Serve & Enjoy:
- Garnish with chocolate shavings or chocolate curls if desired. Slice and serve chilled.
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