This No-Bake Chocolate Cream Pie is a dessert lover’s dream—rich, velvety, and incredibly easy to make. With a crunchy Oreo cookie crust, silky chocolate ganache filling, and a fluffy whipped cream topping, this pie has all the elements that make a dessert irresistible. Best of all, it requires no baking and is perfect for when you want a stunning treat with minimal effort.
Why You’ll Love This Recipe
- No baking required: This pie comes together with just a few simple steps and no oven time, making it ideal for warm weather or when you’re short on time.
- Silky chocolate ganache filling: The combination of semi-sweet chocolate, heavy cream, and butter creates a smooth, glossy ganache that’s the perfect base for this pie.
- Whipped cream topping: The light, airy whipped cream balances the rich filling, making each bite perfectly creamy and satisfying.
- Oreo cookie crust: The chocolatey, crunchy crust adds texture and depth, enhancing the overall flavor of the pie.
- Make-ahead dessert: It’s perfect for preparing ahead of time and letting it chill in the fridge, freeing up time for other tasks.
Ingredients
(Tip: Find the full list of ingredients and measurements in the recipe card below.)
For the Oreo Cookie Crust:
- 1 package Oreo cookies, crushed into crumbs
- 8 tablespoons unsalted butter, melted
For the Chocolate Ganache Filling:
- 16 ounces semi-sweet chocolate, finely chopped
- 2 and 1/4 cups heavy cream
- 1/2 cup (1 stick) unsalted butter, at room temperature, cut into cubes
For the Whipped Cream Topping:
- 1 and 1/2 cups heavy cream
- 1/4 cup confectioners’ sugar, sifted
Instructions
For the Oreo Cookie Crust:
- Prepare the crust: In a large bowl, combine the Oreo cookie crumbs and melted butter. Mix well until the crumbs are evenly coated with the butter.
- Press into pie plate: Press the mixture into a 9-inch pie plate, making sure to press it evenly in the bottom and up the sides.
- Chill the crust: Place the crust in the freezer for 30 minutes to firm up and set before filling.
For the Chocolate Ganache Filling:
- Melt the chocolate: Add the chopped chocolate to a large heatproof bowl and set aside.
- Heat the cream: In a small saucepan over medium heat, bring the heavy cream to a low simmer. Once it’s simmering, remove it from the heat and pour it over the chopped chocolate. Let it sit for 1 minute to soften the chocolate.
- Whisk together: After 1 minute, whisk the chocolate and cream together until fully combined and smooth, about 2 minutes.
- Add the butter: Add the cubed butter to the mixture and stir with a spatula until the butter is completely melted and the ganache is smooth and glossy. Set aside until the ganache has cooled slightly.
For the Whipped Cream Topping:
- Whip the cream: In a large bowl (or the bowl of a stand mixer), beat the heavy cream and confectioners’ sugar together using a handheld mixer or stand mixer fitted with a whisk attachment. Beat until soft peaks form.
Assembly:
- Fill the crust: Remove the chilled Oreo cookie crust from the freezer. Carefully pour the chocolate ganache into the crust, filling it up nearly to the top.
- Chill to set: Place the pie in the fridge and allow it to set for about 2 hours, or until the ganache is firm and the pie is fully chilled.
- Top with whipped cream: Once the pie has set, dollop or pipe the whipped cream on top of the pie, starting in the center. For extra flair, sprinkle with chocolate shavings or cocoa powder.
- Serve: Slice and serve immediately, or store the pie in the fridge until you’re ready to enjoy!
Servings and Timing:
- Servings: 8 slices
- Prep time: 25 minutes
- Chill time: 2 hours
- Total time: 2 hours 25 minutes
Variations:
- Add a twist with toppings: Try topping the whipped cream with crushed Oreos, chocolate chips, or caramel drizzle for added texture and flavor.
- Peanut butter lover’s version: Swirl in a few tablespoons of peanut butter into the ganache for a peanut butter-chocolate twist.
- Different crust options: If you’re not a fan of Oreos, use a graham cracker crust or a chocolate cookie crust for a different flavor.
Storage and Reheating:
- Storage: Store any leftover pie covered in the fridge for up to 4 days. This pie stays delicious and creamy, even after a few days.
- Freezing: While the whipped cream topping may not freeze well, you can freeze the ganache-filled pie without the topping for up to 2 months. Thaw in the fridge before serving.
FAQs
Can I make this pie ahead of time?
Yes, this pie is perfect for making ahead! It needs at least 2 hours to chill in the fridge, so it’s great to prepare the night before serving.
Can I use milk instead of heavy cream?
For the ganache filling, heavy cream is recommended for a rich and smooth texture. If you use milk, the filling will be thinner and less creamy.
Can I use a different type of chocolate?
You can use milk chocolate or dark chocolate in place of semi-sweet chocolate, but it will change the flavor and sweetness level of the pie.
What if I don’t have time to let the ganache cool?
It’s important to let the ganache cool slightly so it doesn’t melt the crust when poured. However, if you’re in a rush, you can let it cool for just 15–20 minutes at room temperature before pouring it into the crust.
Can I make this pie without a crust?
While the crust adds a lot to the texture and flavor, you could technically make the ganache filling and serve it in a glass dish or jar, as a “crustless” chocolate mousse.
Conclusion
This No-Bake Chocolate Cream Pie is the ultimate dessert for any chocolate lover—rich, creamy, and utterly indulgent. With its silky ganache, crunchy Oreo cookie crust, and fluffy whipped cream topping, this pie is guaranteed to be a crowd-pleaser. Plus, with no baking required, it’s as easy to make as it is delicious! Whether you’re hosting a party or just satisfying a sweet tooth, this dessert will always impress.
Print
No-Bake Chocolate Cream Pie: A Decadent, Creamy Delight
- Total Time: 2 hours 25 minutes
- Yield: undefined
- Diet: Vegetarian
Description
This No-Bake Chocolate Cream Pie is a dessert lover’s dream—rich, velvety, and incredibly easy to make. With a crunchy Oreo cookie crust, silky chocolate ganache filling, and a fluffy whipped cream topping, this pie has all the elements that make a dessert irresistible.
Ingredients
1 package Oreo cookies, crushed into crumbs
8 tablespoons unsalted butter, melted
16 ounces semi-sweet chocolate, finely chopped
2 and 1/4 cups heavy cream
1/2 cup (1 stick) unsalted butter, at room temperature, cut into cubes
1 and 1/2 cups heavy cream
1/4 cup confectioners’ sugar, sifted
Instructions
- Prepare the crust: In a large bowl, combine the Oreo cookie crumbs and melted butter. Mix well until the crumbs are evenly coated with the butter.
- Press into pie plate: Press the mixture into a 9-inch pie plate, making sure to press it evenly in the bottom and up the sides.
- Chill the crust: Place the crust in the freezer for 30 minutes to firm up and set before filling.
- Melt the chocolate: Add the chopped chocolate to a large heatproof bowl and set aside.
- Heat the cream: In a small saucepan over medium heat, bring the heavy cream to a low simmer. Once it’s simmering, remove it from the heat and pour it over the chopped chocolate. Let it sit for 1 minute to soften the chocolate.
- Whisk together: After 1 minute, whisk the chocolate and cream together until fully combined and smooth, about 2 minutes.
- Add the butter: Add the cubed butter to the mixture and stir with a spatula until the butter is completely melted and the ganache is smooth and glossy. Set aside until the ganache has cooled slightly.
- Whip the cream: In a large bowl (or the bowl of a stand mixer), beat the heavy cream and confectioners’ sugar together using a handheld mixer or stand mixer fitted with a whisk attachment. Beat until soft peaks form.
- Fill the crust: Remove the chilled Oreo cookie crust from the freezer. Carefully pour the chocolate ganache into the crust, filling it up nearly to the top.
- Chill to set: Place the pie in the fridge and allow it to set for about 2 hours, or until the ganache is firm and the pie is fully chilled.
- Top with whipped cream: Once the pie has set, dollop or pipe the whipped cream on top of the pie, starting in the center. For extra flair, sprinkle with chocolate shavings or cocoa powder.
- Serve: Slice and serve immediately, or store the pie in the fridge until you’re ready to enjoy!
Notes
- For added texture, top the whipped cream with crushed Oreos, chocolate chips, or caramel drizzle.
- For a peanut butter-chocolate twist, swirl in a few tablespoons of peanut butter into the ganache.
- If you’re not a fan of Oreo crust, try using a graham cracker or chocolate cookie crust.
- Prep Time: 25 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 70 mg
