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No Bake Chocolate Pie is silky smooth, rich and incredibly fun! The perfect choice when you want something cool, but don’t want to overheat the kitchen!
The love for chocolate is real, and I’m here to say it’s okay! I have more recipes to help you, like this one cheese cakeAnd the Cake, And the shortbread!
Easy chocolate pie without baking
This is the perfect no-bake pie when you need a rich, chocolate fix, but you don’t want to warm the house or spend a lot of time in it. The hardest part is waiting for it to cool down. Your patience though will be greatly rewarded. This pie is incredible. It has everything you would want in a chocolate pie. A biscuit crust is the perfect combination of biscuit and melting butter in your mouth. The rich creamy filling is the right balance between sweetness and luscious chocolate. This non-baked chocolate pie will hit the spot, I promise!
Love this non-baked chocolate pie when I need something quick and easy. Friends and family will go crazy about this unbaked chocolate pie, so be prepared. It’s insanely rich and delicious! If you are a fan of milk chocolate pie, use this one Recipe It is lighter in weight and not as rich. This isn’t your Jell-o pudding pudding, it’s so much better and so much more.
What you need for chocolate pie
All you need are these simple ingredients combined to make this no-baked chocolate pie. It’s easy to make and comes together quickly!
Ingredients for veneer and filler:
- gheeMelt the butter.
- Oreo biscuit crumbs: It takes about 24 cookies.
- Chocolate is half sweet: Use quality chocolate for best flavor, chop finely. section
- Textures heavy whipping cream: You can use half and half here if you like but the heavy cream makes it great!
- VanillaDid you know that adding vanilla actually helps the chocolate taste like chocolate, it does!
- Instant espresso powder: This gives the chocolate pie a richer dark chocolate flavor. You can leave it outside if you want to.
- Textures heavy whipping cream: I do not recommend using half and half here. You need the fat and cream to help prepare the filling.
- Granulated sugar: Adds a little sweetness.
Topping ingredients
- Textures heavy whipping cream: Ideal for whipping up to a creamy layer.
- Granulated sugar: Adds more sweetness.
- Vanilla: Adds a touch of sweet flavor.
- Chocolate mulchA: These are optional, but make sure they look nice.
How to make the crust for chocolate pie without baking
It’s easy to throw them together, making them a great pre-made dessert! The No-Bake Chocolate Pie contains a few easy steps
- fan: In a blender or food processor, add 24 Oreo and mix until it becomes a wet powder that looks like steady sand. This can alternatively be done manually in a large ziplock bag with a rotating pin.
- Collecting: Melt half a cup of butter and mix with the oreo crumbs.
- Put in Pie Tin: Squeeze evenly into the 9-inch pie tray and place in the refrigerator to cool while preparing the filling.
Mix the filling together
- Preparing the chocolate: Cut the chocolate into small pieces and place in a heat-resistant bowl.
- fusion Heat 2/3 cup of the cream for 45 seconds in the microwave until it evaporates. Pour over the chopped chocolate and leave for several minutes.
- Collecting: Add vanilla and espresso powder to the chocolate and cream. Whisk together to make a thick ganache. Leave it to cool completely.
- whip: While the ganache is cooling, add half a cup of cream and granulated sugar to a clean mixing bowl and blend until hard peaks form. Be careful not to overbeat the cream! The tops should stand on their own and not flop at all.
- mix up: When the ganache has cooled completely, add it to the bowl of whipped cream. Gently fold the chocolate into the cream until it’s completely blended, with no streaks of dark chocolate or white cream. Pour into a chilled pie crust.
- cooling: Cool down for at least 6 hours.
Topping it all!
- whip: In a clean mixing bowl, mix 1 cup of cream, sugar, and vanilla together until smooth peaks form.
- Add: Remove the cooled pie from the refrigerator and place the whipped cream on top. Optionally add chocolate curls for garnishing.
- food Time: Service and enjoy!
Tips for the best chocolate pie
Here are some things to keep in mind when making this delicious no-bake chocolate pie.
- chocolate: Use good quality chocolateAnd the Think Lindt, Gherardelli, or Godiva. The better the chocolate quality, the better the flavor of the pie. Don’t skimp on the chocolates. And do not use chocolate chips. They have stabilizers that keep them from melting smoothly. You might end up with your pie lumpy.
- Shell: If you want to brighten the flavor of your chocolate, use a crunchy graham crust instead. You can substitute an aureus with an equal amount of Graham biscuits.
- Generous: You can use half and half to melt the chocolate if you like. But use heavy whipping cream for both filling and toppings. As for toppings, if you are in a hurry, you can use cold-whipped toppings instead.
- Topping: You can place the whipped topping on each slice as you serve it instead of spreading it over the entire pie if you like. This will make storing leftovers easier.
- Espresso powder: Espresso powder is dark roasted coffee beans that have been ground, fermented, dried, and then ground into a very fine powder. It helps give the chocolate a richer and more intense flavor. You can leave out the espresso powder and enjoy a delicious dessert. It is optional.
- Entrees: There are other options besides chocolate curls. Powdered Oreos, Reese’s peanut butter cups, chopped nuts, or healthy bar crumbs all make for a great topping.
Store chocolate pie without baking
You might not have any food leftovers, but just in case, here’s how to keep your unbaked chocolate pie a little longer.
- Refrigerator: Due to the high dairy content, this should be kept in the refrigerator. Cover it with a plastic wrap, I like to use a toothpick to keep it from crushing the whipped leather cap. Keep in the refrigerator for up to 4 days.
- Freeze: This freezes beautifully. Best if you know you are going to freeze it, do not place the whipped topping on top. Wrap it in plastic wrap and then with foil paper for double layer. Freeze for up to 2 months. Let it thaw overnight in the refrigerator before serving.
Shell
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In a blender or food processor, add 24 Oreo and mix until it becomes a wet powder that looks like steady sand. This can alternatively be done manually in a large ziplock bag with a rotating pin.
-
Melt half a cup of butter and mix with the oreo crumbs.
-
Squeeze evenly into a 9-inch muffin tray and place in the fridge to cool while preparing the filling.
filling
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Cut the chocolate into small pieces and place in a heat-resistant bowl.
-
Heat 2/3 cup of the cream for 45 seconds in the microwave until it evaporates. Pour over the chopped chocolate and leave for several minutes.
-
Add vanilla and espresso powder to the chocolate and cream. Whisk together to make a thick ganache. Allow to cool completely.
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While the ganache is cooling, add half a cup of cream and granulated sugar to a clean mixing bowl and blend until hard peaks form. Be careful not to overbeat the cream! The tops should stand on their own and not flop at all.
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When the ganache has cooled completely, add it to a bowl of whipped cream. Gently fold the chocolate into the cream until it’s completely blended, with no streaks of dark chocolate or white cream. Pour into a chilled pie crust.
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Cool down for at least 6 hours.
Topping
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In a clean mixing bowl, mix 1 cup of cream, granulated sugar, and vanilla together until smooth peaks form.
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Remove the cooled pie from the refrigerator and place the whipped cream on top. Optionally add chocolate curls for garnishing.
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Service and enjoy!
Serves: 12
Calories373Calories (19%)Carbohydrates15thG (5%)protein2G (4%)Fat34G (52%)Saturated fat21G (105%)Unsaturated fats1GCholesterol97Mg (32%)sodium60Mg (3%)Potassium159Mg (5%)the basic2G (8%)sugar10G (11%)Vitamin A1051IU (21%)Vitamin C1Mg (1%)Calcium54Mg (5%)iron1Mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will differ depending on the brands you use, the methods of measurement, and portion sizes for each household.
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