No Bake, Pies & Tarts

No Bake Chocolate Pie With Only 5 Ingredients

4.39 from 102 votes
The most indulgent sky high chocolate pie you've ever seen.
This no-bake chocolate pie has just 5 ingredients!

Hi Bold Bakers!

What if I told you you could make an absolutely killer chocolate dessert, with no oven, and just 5 ingredients you most likely already have to hand? This No Bake Chocolate Pie With Only 5 Ingredients is smart, no-baking at its best. Using only Oreo cookie crumbs, butter, bittersweet chocolate, cream, and vanilla extract, I’m going to whip up the most indulgent sky high chocolate pie you’ve ever seen.

Chocolate lovers, its time to fasten your seat belts!

How to Make Pie Crust out of Oreos

Every great pie is built upon an even greater crust.
While I’m all about traditional methods of making pie crust, this Oreo Cookie crumb crust is beloved by all and incredibly simple. All I do is blitz up Oreo Cookies in a food processor.
If you don’t have a food processor, you can always put the cookies into a plastic bag and bash away with a rolling pin. After the cookies are pulverized into a fine crumb, I combine them with melted butter. This creates the texture of wet sand and allows me to form the crumbs into the perfect crust. Simply press it into a pie tin lined with plastic wrap. The best part of this crust is that is all it takes — no baking, just a quick trip in the fridge to set up.

How to Make Chocolate Pie Filling

While my no bake Oreo crust sets up in the fridge, I make my no bake chocolate pie filling. While some no-bake pies require eggs, gelatin, or corn starch, this pie filling is literally made of 3 things!

  • Good quality bittersweet chocolate,
  • Heavy whipping cream, and
  • Aromatic vanilla extract.

To make the filling I simply make a classic chocolate ganache by melting together chocolate and cream. After this, the truffle-like mixture takes a surprising turn and is transformed into a super rich yet light chocolate pie filling. By simply whipping the ganache with a hand mixer, the velvety chocolate mixture doubles in size and takes on an airy texture. This makes it super rich and mousse-like, perfect for piling into my Oreo crust.

After filling my chilled crust with the chocolate filling I take it to the next level by loading on a super thick layer of fresh whipped cream. This not only adds lovely contrast to the chocolate center of the pie, but adds the most impressive deep dish look.

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How to Make Shaved Chocolate

As if this No-bake Chocolate Pie wasn’t already rich enough, I adorn the whipped cream layer with shaved chocolate. I love this trick, as it makes my pies look super finished. While this pro bakery touch looks fancy, it’s so easy to do. All you need is a box grater or vegetable peeler. Simply run a bar of chocolate along your grater or peeler as if it were a block of cheese, and make it rain perfect little shavings of chocolate.
For how easy this No-Bake Chocolate Pie is to make, it sure is impressive. This one is a no-bake must-try this summer!
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No Bake Chocolate Pie With Only 5 Ingredients

4.39 from 102 votes
The most indulgent sky high chocolate pie you've ever seen!
Author: Gemma Stafford
Servings: 8
Prep Time 25 mins
Total Time 25 mins
The most indulgent sky high chocolate pie you've ever seen!
Author: Gemma Stafford
Servings: 8

Ingredients

  • cup (5oz/142g) butter, melted
  • 2 cups (6oz/170g) oreo cookie crumbs
  • 2 cups (12oz/340g) bitter-sweet chocolate, chopped
  • 1 ½ cups (12oz/340g) heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 cup (8floz/225ml) heavy whipping cream, whipped to soft peaks
  • chocolate curls for garnishing

Instructions

Preparing the cookie crust

  • Prepare the crust by mixing the melted butter with the Oreo cookies crumbs in a medium bowl until you've reached the texture of wet sand.
  • Grease and line a 9 inch pie pan with 2 layers of cling wrap. Transfer the cookie crust mixture into a lined pie pan and press the cookies into the pan using your fingertips. Place in the fridge to set for roughly 30 minutes

To make the chocolate filling

  • Add chocolate and cream into a bowl and heat in the microwave or over a bain marie for about 2 minutes, or until the chocolate is melted. Stir vanilla extract. Set aside and allow to cool to room temperature.
  • Once cooled, Using an electric mixer, beat the chocolate mixture on High speed until it starts to thicken, about 3-4 minutes.  
  • Spoon filling into the pie crust and level with a spatula. Refrigerate for at least 4 hours or until set. 
  • When ready to serve pile the whipped cream high in the center of the pie and grate over some chocolate to garnish. Keep refrigerated for 3 days.  

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Patty Castle
Patty Castle
10 months ago

Hi Gemma, I have made this twice. The first time I added a little confection sugar to the filling (about 3 tablespoons) cause I thought it needed a little sweet and it was delicious per my son and daughter-in-law. The second time I made 1/3 of the recipe in a tiny pie pan and grated orange rind into the filling. Needless to say, it made a nice little tasty pie. Thank you for your great recipes.

Carole
Carole
8 months ago

This is a huge hit in our house! I first made it last year to celebrate American Thanksgiving and it was the first thing my family requested for this year! It is chilling in the fridge now awaiting the big day! 🙂

Selina Vidal
Selina Vidal
12 days ago

I wanna make this but I want to know what brand of chocolate you used ? Thank you 🙂

Margaret
Margaret
13 days ago

Hi Gemma, could you add Cointreau to the chocolate mix before whipping?

Debb Radke
Debb Radke
18 days ago

I’ve always made chocolate pudding pie because there’s only 2 of us and I can put it in the freezer and it lasts a few days or so. I really want to try your recipe (sounds delish!), can I freeze it as well?

Travis
Travis
29 days ago

Love this recipe lots and lots! I’ve always added back the fillings from my oreos into the filling to beat into it, to ensure wastage is low, and that the calorie count can be more accurately measured. I think it really does help!

Naomi
2 months ago

Can I use this trick if using cling wrap with the kind of tart tins that have grooves? Will that make it easier to come out too? Or is it better to stick to the plain tart tins like this one?

Patrona Robinson
Patrona Robinson
2 months ago

Well I did everything and my ganache would not whip! I still stuck it in the fridge. I’ll have to see what it looks like after a few hours!!!

Ali
6 months ago

AMAZING

Jamie
8 months ago

So easy to make and sooo good! I did do a thick layer of bittersweet chocolate and topped with a small layer of milk chocolate (only because I ran out of the bittersweet choc bar). The layering of two different color chocolate showed and tasted real yummy. Made it for Thanksgiving and making it again for a Christmas party. Thank you for this recipe.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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