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This no-bake chocolate pie has just 5 ingredients!

No Bake Chocolate Pie With Only 5 Ingredients

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The most indulgent sky high chocolate pie you’ve ever seen.


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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4.27 from 69 votes
This no-bake chocolate pie has just 5 ingredients!
No Bake Chocolate Pie With Only 5 Ingredients
Prep Time
25 mins
Total Time
25 mins
 

The most indulgent sky high chocolate pie you've ever seen!

Course: Dessert
Cuisine: American
Servings: 8
Author: Gemma Stafford
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
  1. 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.

  2. 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
  1. 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.

  2. Once cooled, Using an electric mixer, beat the chocolate mixture on High speed until it starts to thicken, about 3-4 minutes.  

  3. Spoon filling into the pie crust and level with a spatula. Refrigerate for at least 4 hours or until set. 

  4. 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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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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96 Comments

Write a Comment and Review

  1. jroybal on July 24, 2019 at 11:36 am

    Made this pie the other day and it is awesome! Only change I made was to use semi-sweet chocolate instead of bittersweet. Sooo chocolaty, even my kids could only eat a small slice. You definitely need the whipping cream to balance the chocolate. Definitely a winner!

  2. Heba on June 11, 2019 at 7:55 am

    Hi Gemma,

    I have a question! I wanna make this pie but for the whipped cream on top, can I make it a chocolate whipped cream? Or do you think it would be too rich & throw it off! If I could, what would you suggest? What type of chocolate, a bar or regular coco?

    • Gemma Stafford on June 11, 2019 at 9:23 am

      Hi Heba! Great question! If you really are a chocolate lover, I don’t see why not try a chocolate whipped cream or maybe a chocolate ganache (https://www.biggerbolderbaking.com/make-chocolate-ganache/). Make sure to sift your cocoa powder before adding to the cream. But I like how plain whipped cream adds a counterbalance to the cocoa flavor.

      Gemma 😊

  3. Kristina P. on June 9, 2019 at 12:33 pm

    So Gemma, my chocolate mixture which I melted in the microwave and let cool as you said to, never got thick, it was like chocolate milk. So thankfully I had a small box of instant vanilla pudding and added that, boy did that do the trick!! And the taste was delicious, it’s now in the fridge chilling!! I need to re-watch your video to find out when I make the whipped cream? Do I make the whipped cream right before I serve it? Thank you!

    • Gemma Stafford on June 10, 2019 at 4:22 am

      Hi Kristina,
      I have no idea why that did not thicken up for you! The chocolate is what does that, I am sorry, but I am delighted you us about the pudding trick. That is an American thing, the pudding I mean, it is similar to Blamange in Europe and in other places, also can be a cornflour pudding.
      Thank you for this useful input,
      Gemma 🙂

  4. srilaxmi on May 7, 2019 at 11:32 pm

    thanks for responding gemma.so what does your whipped cream taste like?

    • Gemma Stafford on May 8, 2019 at 10:43 pm

      I don’t add anything at all to my whipped cream, I just whip cream. I find it’s nice to keep it ‘blank’ when adding it to sweet desserts.

      Hope this makes sense,
      Gemma.

  5. srilaxmi on April 27, 2019 at 11:08 pm

    hi, gemma
    what kind of whipping cream do you use here? I wanted to clear just in case my pie turns bitter. even I’m using 72% chocolate. I don’t find you using any kind of sweeteners. Will it turn out bitter? My chocolate is a little on the bitter side. And the kind of whipping cream available to me isn’t sweet either. what does your whipping cream taste like?

    • Gemma Stafford on April 28, 2019 at 6:40 pm

      Great question. So 72% is bitter and sweet so you do get the best of both worlds without having to add sugar so it’s not too bitter.

      If you are worried try a semi sweet (60%) and that is a tiny bit bitter and a little sweeter.

      When you see me using whipping cream it is just whipped cream! nothing else is added. In Ireland we have such amazing cream that we would never add anything to it.

  6. Mai on April 12, 2019 at 2:56 am

    Hello Gemma, amazing recipe.
    Just 1 question, I live in a fairly hot country, will this pie stay intact in case of an afternoon picnic? or can I add something like gelatin to set it?

    • Gemma Stafford on April 12, 2019 at 5:30 am

      Hi Mai,
      I think if it is very hot you need to find a way to keep it cool. Even with gelatin it would soften in the heat. Make up a cold box. If you have a freezer you can freeze dampened newspapers and line a box with them, up the sides too, then pop in the cake and cover the closed box with a towel or blanket. That should be a big help.
      To add gelatin: Take two sheets of gelatin, or two teaspoons of gelatin. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.You can do this over a pan of hot water too.Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *You can use agar, Carrigeen moss, china grass too, these are plant based gelling agents, but you need to follow the directions on the packs for these, they come in different forms.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      This is easy when you try it!
      I hope this helps and that you have a lovely picnic,
      Gemma 🙂

  7. KnitterMDC on March 31, 2019 at 5:31 pm

    Love this recipe! I’ve made it three times now and it’s always a hit! I use semi-sweet chocolate instead of bittersweet but it tastes great. Thanks so much for this great recipe!

    • Gemma Stafford on April 1, 2019 at 9:58 am

      I’m delighted to hear that!

  8. Binaifer on March 24, 2019 at 7:30 am

    Another great recipe Gemma! The family loved it. The word ‘sinful’ was thrown around!!♥️

    • Gemma Stafford on March 24, 2019 at 9:02 am

      Awesome! I’m delighted to hear that 🙂

      Best,
      Gemma.

  9. aliza on March 11, 2019 at 6:19 pm

    Hi Jemma,

    can i use ritz crackers for the base?

    • Gemma Stafford on March 11, 2019 at 8:40 pm

      Hi Allie,

      If you like them then yes feel free to use them 🙂

      Best,
      Gemma.

  10. Fatima on March 6, 2019 at 5:36 am

    Gemma this might be a stupid question but can in whip the cream first and then add the melted chocolate in it?

    • Gemma Stafford on March 7, 2019 at 5:32 am

      Hi Fatima,
      there is no such thing as a stupid question, only stupid answers, and I will try to get this right. You could fold chocolate into whipped cream, but it will begin to harden, and there is a danger that the cream will be over whipped.
      I am not too sure what the purpose is though. See too this recipe for ganache, this will help (https://www.biggerbolderbaking.com/make-chocolate-ganache/).
      I hope this is of help,
      Gemma 🙂

  11. Fatima on March 5, 2019 at 10:20 am

    Hi Gemma I wanted to ask if I can use whipped topping instead of heavy whipping cream?

    • Gemma Stafford on March 5, 2019 at 12:18 pm

      I would not suggest that for this recipe.

  12. sharon on February 12, 2019 at 10:55 am

    stupid question but when do you take the cling wrap off

    • Gemma Stafford on February 12, 2019 at 5:05 pm

      Hi, when i remove it from the tin. That’s a great question.

  13. Rhea anne Solis on February 10, 2019 at 5:27 am

    Hi can i use dark chocolate here? Instead of bittersweet chocolate?

    • Gemma Stafford on February 11, 2019 at 1:12 am

      Hi Rhea,
      Check the back label on the chocolate bar, it should indicate the cocoa solids. This indicates the flavor to a degree. I like to use 72% cocoa solid chocolate, but anything from 50% or so should melt well for you and give a good flavor. The higher the cocoa content the less of other ingredients, including fats and sugars.
      So, YES, but not what is known as ‘cooking chocolate’ which is not so much real chocolate at all!
      Gemma 😉

  14. kat on December 25, 2018 at 7:43 pm

    Hi Gemma, I made this for Christmas and people really liked it despite my impatience not getting the crust very smoothed out. Thank you!

    • Gemma Stafford on December 26, 2018 at 6:53 am

      I’m thrilled to hear it was a success!!!

      Thanks for trine it out 🙂
      Gemma.

  15. Jenn on December 23, 2018 at 2:01 pm

    Hi Gemma!
    Do you think this could be made into mini-pies using muffin tins? I’m wanting individual desserts for Christmas Eve and was thinking this would be lovely!

    • Gemma Stafford on December 23, 2018 at 2:25 pm

      Hi Jenn! I think that’s a great idea. I think this recipe should make about 6-8 so you might even double the recipe to make a full tray. I hope you enjoy! 🙂

      • Kenna morton on February 24, 2019 at 7:14 pm

        Gemma you could also use an ice cream Sunday dish (preferably clear) sprinkle Oreo crumbs in the bottom, add a little ganache mixture, a few Oreo crumb, ganache and top with crumbs and.whip cream

        • Gemma Stafford on February 25, 2019 at 9:18 am

          Yes, that sounds awesome! Great idea!

  16. Aloza on December 14, 2018 at 10:39 pm

    Hi Jemma,

    Do you need to have a heavy whipping cream or can you use any type?

    Love your recipes!!

    • Gemma Stafford on December 15, 2018 at 4:51 am

      Hi there,
      The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk. This is what i use in this recipe.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream and will not work for this recipe.
      I hope this helps,
      Gemma 🙂

      • navarromaria on February 20, 2019 at 6:59 pm

        Hi Gemma….i live in Tijuana Mexico and for the life of me i cannot find heavy cream…what can i substitute for thst or how can I make it?

        • Gemma Stafford on February 21, 2019 at 10:23 am

          Hi, if you do not have heavy cream you can use half and half.

          • Maria Navarro on February 21, 2019 at 11:09 pm

            omgosh…you are awesome!!! I had no idea half and half could be substituted for heavy cream! I can’t wait to try this and so many other things I haven’t thought I could make because I couldn’t find heavy cream! I love you Gemma, thank you for giving me back the light at the end of the tunnel!!!!

            • Gemma Stafford on February 22, 2019 at 12:00 pm

              It’s my pleasure! Let me know how you go 😀



  17. Annemagrop on November 19, 2018 at 9:02 pm

    Hi Gemma this pie looks great but is it possible to use white chocolate as my children love it

    • Gemma Stafford on November 20, 2018 at 10:57 am

      Hi there,
      The filling in this pie is a ganache. It can be made with white chocolate, the same idea really, equal parts white chocolate and heavy whipping cream.
      You could do a 1/2 and 1/2 to satisfy all the tastes, and it would look spectacular!
      Thank you for being in touch,
      Gemma 🙂

  18. Carol on November 2, 2018 at 7:31 am

    Hi Gemma,
    If I use my 10 ounce package of bittersweet chocolate chips., do I need to adjust the amount of heavy cream or should it remain as stated in your recipe?

    • Gemma Stafford on November 3, 2018 at 2:56 pm

      Hi Carol,

      you can use your 10oz bag and still use the same amount of cream, it’s totally fine because it’s just 2oz.

      Share a picture when your done 🙂
      Gemma.

  19. Annette on October 27, 2018 at 10:05 am

    Hi Mrs. Gemma, if you can’t find chocolate bars. Can I use bittersweet chocolate chips of 60% to 70%. Also your recipe says 2 cups of chopped

    • Gemma Stafford on October 27, 2018 at 1:35 pm

      Hi Annette,

      Yes you absolutely can use that chocolate. Chips are just fine.

      Best,
      Gemma.

    • Annette on November 14, 2018 at 4:27 pm

      Hi Gemma, what I wanted to ask was on the recipe you say 2 cups of chopped chocolate. But in ounces you say 6 oz. should it be 16oz.

      • Gemma Stafford on November 15, 2018 at 2:32 am

        Hi Annette,
        Good question. Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
        I hope this is of help to you,
        Gemma 🙂

  20. Michelle on October 17, 2018 at 11:22 am

    Do you take the creme out of your oreos?

    • Gemma Stafford on October 18, 2018 at 8:02 am

      Hi Michelle,
      no, not for this recipe, though you may do so if you choose.
      Thank you for being in touch,
      Gemma 🙂

  21. Becky on October 15, 2018 at 8:51 am

    I love your video’s and recipes… but being type II diabetic, I dont have to be super crazy on counts, but sure wish the recipes had a nutrition guide… but that would defeat the home made wouldnt it…haha. love your ideas!

    • Gemma Stafford on October 16, 2018 at 9:29 am

      Hi Becky,
      We are beginning to take more notice of this. It is a big request now, and so important to people with any health need.
      You are coming to this at a time when there are a number of great alternative sugars available. Here we use one called Lakanto, but there is Truvia, and Swerve, really all much the same thing, using either monk fruit or stevia for the sweetness, and an alcohol sugar such as erythritol or xylitol, which will caramelize, and behave like real sugar in a bake. Stevia and Monk fruit will not caramelize on their own, but will be great in drinks and some puddings/custards etc. Do a little research into these products, they are a little expensive at the moment, but for you it would be so worth it! Then you can carry on and be a very Bold Baker!
      Gemma 🙂

    • Kenna on November 19, 2018 at 8:33 pm

      As long as you have the ingredients.you can easily do the nutritional calculations.

      • Gemma Stafford on November 20, 2018 at 10:52 am

        Hi Kenna,
        this is very true! I do intend to pay closer attention to this, and will do as we move on.
        Thank you for your input,
        Gemma 🙂

  22. KhaledaIsmat on August 31, 2018 at 10:51 pm

    Hello Gemma,
    Thank you very much to upload the pic of my ‘m bake chocolate pie dish’. I made it at our family gathering in my home after our Eid festival end of August. Everyone liked it and appraised so much. But I need to make it again for perfection. Thanks for nice recipe.

    Regards.
    Khaleda Ismat

    • Gemma Stafford on September 1, 2018 at 8:12 am

      Hi there,
      well done you! I am happy that this recipe was appreciated by your family.
      Thank you for letting me know,
      Gemma 🙂

  23. Ashmita on August 30, 2018 at 12:09 pm

    Hi gemma
    Lovely recipe
    I made it for my family and they loved it
    I was thinking about baking the crust next time
    Can it be done?

    • Gemma Stafford on August 31, 2018 at 3:55 am

      Hi there,
      you could bake the crust, but use a different amount of fat/butter, or use a shortcrust pastry like here(https://www.biggerbolderbaking.com/make-pie-crust/). This will need to be bling baked, a sheet of baking paper, weighed down with dried beans or baking beans, and it will be perfect. Remove the baking beans for the final ten minutes of baking. The oreo crust will take about 1/2 the butter if baked, but I have not tried this!
      Gemma 🙂

  24. Pooja Ramesh on August 28, 2018 at 3:41 pm

    A quick, easy and delicious recipe for a chocolate lover! I used semi sweet chocolate instead of bitter sweet, and since I’m not a big fan of whipped cream, I decided to top the pie with chocolate shavings of almost two whole Hershey’s milk chocolate and cookies and chocolate bars! The chocolate shavings were thick enough to be a layer! The sweet chocolate shaving layer combined with the less sweeter ganache and finally the Oreos gave it a mind blowing taste! Next maybe I could incorporate some Nutella into this?
    Thank you for the recipe!

    • Gemma Stafford on August 30, 2018 at 4:15 am

      hi there,
      Wow! That really is a rich addition to this recipe, well done you, you really made it your own.
      I am not sure if the Nutella would be a bridge too far, but you could of course try it. You could add the Nutella as a layer to the cookie base, but I think it would be a bit lost.
      Thank you for telling us about this,
      Gemma 🙂

  25. Jenny on August 24, 2018 at 3:07 am

    Thanks Gemma, I got there in the end and it tastes delicious. I did use cooking chocolate oops!! But after I put it in the fridge for a while it whipped up nicely

    • Gemma Stafford on August 24, 2018 at 5:07 am

      Hi Jenny,
      I am a detective! lol.
      Delighted you got there with this,
      Gemma 🙂

  26. Jenny on August 24, 2018 at 2:03 am

    looks delicious, I’ve been whipping on high for 10 mins and it’s not thickening tho. I’ve used Irish double cream, what am I doing wrong?

    • Gemma Stafford on August 24, 2018 at 2:30 am

      Hi Jenny,
      An Irish double cream should be at least 35% fat content, and if you buy it in Ireland, or even in the UK it could be as high as 49%. This will whip up, no matter what you do, it has to thicken, and if you go too far it will be butter.
      The chocolate matters too. It must be real chocolate, not a cooking chocolate, which is really not chocolate at all but a mix of palm oil,milk powder, cocoa, perhaps soy and other ingredients to stabilize it. This is not right for this recipe. If you live in Ireland or the UK you can get an amazing selection of high cocoa content chocolate in Tesco/Aldi/Lidl/Supervalu. Their own brand offerings are reasonably priced and anything around 70% cocoa solids, on the label, wil ldo a great job for you. This is at the risk of sounding preachy, but I am covering the things I think may help other bold Bakers too.
      Let me know,
      Gemma 😉

  27. Faith on August 13, 2018 at 12:21 pm

    I sure wish I would have read the comments about removing the filling from the Oreos first I used way too much butter! Also…. I’m thinking of adding pb2 to the heavy whipping cream. Bad idea? Or excellent idea?

    • Gemma Stafford on August 14, 2018 at 3:26 am

      Hi Faith,
      I am sorry, I usually remove the filling for this crust, but some people prefer to leave it in, and this will work well too.
      PB2 can be added to whipping cream, and it will be good! You will need to box clever with this, a teaspoon at a time, and to your taste. Do not over whip the cream though, or you will have peanut butter butter! so to speak.
      Thank you for being in touch,
      Gemma 🙂

  28. Sierra on August 11, 2018 at 4:48 pm

    The l filling isn’t coming together the way it should I’m not sure what I did wrong any advice

    • Gemma Stafford on August 12, 2018 at 12:01 am

      Hi Sierra,
      Tell me about the cream!
      he cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. This is an important ingredient in this recipe.
      Do let me know,
      Gemma 🙂

  29. Sachikoo on August 8, 2018 at 1:34 am

    Hi Gemma,
    i love your recipes especially this. Would like to know what is the defference between 340 g heavy cream and 250 ml heavy cream. I mean 340 g = 340 ml and 250 ml = 250 g?
    Thanks and greetings from hot hot hot Berlin
    Sachikoo

    • Gemma Stafford on August 9, 2018 at 7:02 am

      Hi there,
      The ml is the measure of the ingredient, it is as it says. it is 11.8 fluid ozs, or about 1 1/2 cups.
      The measure will not change according to the type of cream, what changes is the level of fat. A heavy whipping cream will be 35% fat content at least, and can go to 49% or so.
      I hope this helps!
      Gemma 🙂

  30. debbie bingle on August 7, 2018 at 4:17 pm

    can u use cool whip for the cream on top

    • Gemma Stafford on August 8, 2018 at 9:55 am

      Yes, you can if you prefer it.

  31. annie on August 6, 2018 at 9:41 pm

    Can we use full fat coconut milk for the filling part? Thank you!

    • Gemma Stafford on August 8, 2018 at 9:28 am

      Yes, that’s what i use 🙂

  32. laurie on August 6, 2018 at 1:43 pm

    Hey Gemma, Thank you SO MUCH for all of the lovely recipes and videos that you have for us to use.
    On this chocolate pie I am thinking that I would use my Muffin Top pan and make mini pies. That should work don’t you think. I am trying to think up something that is not a whole pie to have to deal with at my event.
    Thank you again. I LOVE BIGGER BOLDER BAKING.
    laurie

    • Gemma Stafford on August 8, 2018 at 4:30 pm

      Hi, great question. I love the idea of a mini pie. Try it and let me know what you think 🙂

  33. Ellen Healey on August 5, 2018 at 6:16 pm

    Hi Gemma – I need to make my crust gluten free. What is your experience with this? Would it come out the same if I use gluten-free Oreos?

    • Gemma Stafford on August 6, 2018 at 3:22 am

      Hi Ellen,
      Yes, I think it will be good. Perhaps reduce the butter a bit, just add it until it comes together for you, so that it holds its shape, I think it may take less, but not sure!
      Gemma 🙂

  34. Ellen Healey on August 5, 2018 at 5:46 pm

    Hi Gemma, When you use Oreo cookies for your crust, do you put in the entire cookie, cream center and all? I didn’t know if I was supposed to take the cream out First? Reason I am asking is I am making my pie gluten-free so I need a gluten-free piecrust I see some graham cracker ones in the stores but hard to find a chocolate one. I do have some gluten-free Oreos that i can try to use.

    • Gemma Stafford on August 6, 2018 at 3:25 am

      Hi Ellen,
      This is a good question. I remove the filling, but it is not necessary to do so. If the filling is there you will use a lot less butter. you need to add the butter until the crumb holds firmly together, all wil lbe well,
      Gemma 🙂

      • Lisa Guichard on August 30, 2018 at 12:58 pm

        Hi Gemma

        I love your recipes – thanks so much for posting. I’m about to try this recipe now but prefer the oreos with the filing left in – how much less butter would you suggest be used for the same amount of oreos (2 cups)?

        • Gemma Stafford on August 31, 2018 at 3:08 am

          Hi Lisa,
          Yes, and this is perfectly good too. The way to do it is to add about 1/2 the amount of melted butter, and test it, press it between your fingers, if it holds together then stop, if not add a little more, but I think go easy!
          Gemma 🙂

  35. hrishita on August 5, 2018 at 6:14 am

    Do you think it would be a good idea if instead of using a pie tin i use cupcake moulds to make mini versions of this?

    • Gemma Stafford on August 6, 2018 at 4:32 am

      Hi there,
      YES!
      A perfect hand pie. Use a muffin pan, with the liners for ease of removal, that will be great!
      Gemma 🙂

  36. Swati Dasani on August 5, 2018 at 2:27 am

    U r right Gemma. 😉

  37. Mila on August 5, 2018 at 12:53 am

    Gemma, would adding orange zest to the ganache be too sickly?

    • Gemma Stafford on August 5, 2018 at 2:05 am

      Hi Mila,
      No, I think that would be lovely. Chocolate and orange are a perfect marriage, and the flavor is all in the zest. Go for it!
      Gemma 🙂

  38. Grace on August 3, 2018 at 5:55 pm

    Really easy to make and sooo rich. Definitely cut yourself a SMALL slice, holy moly! But quick and tasty, especially if you’re craving chocolate.

    • Gemma Stafford on August 4, 2018 at 2:48 am

      Hi Grace,
      Haha! Yes, this is RICH!
      Great for sharing though, and fabulous with fresh berries to cut the richness.
      I am delighted you like this recipe,
      Gemma 🙂

  39. Doris Poffenberger on August 3, 2018 at 5:20 am

    Gemma, When you whip the cream for the topping do you put anything in it like sugar or vanilla ? Love your recipes

    • Gemma Stafford on August 4, 2018 at 4:32 am

      Hi Doris,
      This is a question which divides nations! lol.
      In my home growing up my mum would not, under any circumstances add sugar, or vanilla. My sister would sneak it in and there would be a war!! well not really, but it was fun!
      If oyu add sugar and vanilla to the fresh cream you have, what the French would call, Chantilly cream. A delight in its’ own way, but very bold with this very rich pie. It is a choice, it seems 😉
      Gemma 🙂

      • Keri on November 20, 2018 at 9:23 pm

        Along similar lines, I’ve had problems in the past with my whipped cream beginning to liquify/losing its texture a few hours after it was made. I’m needing to make my pie the day before. Any suggestions on how to get it to hold without using oil based “whipped creams”?

        • Gemma Stafford on November 21, 2018 at 8:35 am

          Hi Keri,
          I tend to whip cream as I need it. There are ways to stabilize it, cornstarch being one, mixed with a little powdered sugar, but I prefer to whip and use. It really is not meant to sit around for any time. I presume you are using heavy whipping cream, 35% or higher will be most stable. This will whip up in a few minutes, that is my top tip!
          Gemma 🙂

  40. Kate on August 2, 2018 at 3:03 pm

    Hi Gemma! Do you separate the cream from the Oreos?

    • Gemma Stafford on August 3, 2018 at 2:48 am

      Hi Kate,
      Yes, I do, but if you choose to use the whole cookie you should reduce the butter. I think 1/4 cup of butter would do it, but add it until you get it where you wish it to be.
      I hope you like this pie, it is rich, ideal for sharing!
      Gemma 🙂

  41. dorothy gawrich on August 2, 2018 at 10:06 am

    GEMMA ISN’T THAT THE SAME FOR GANACHE?

    • Gemma Stafford on August 2, 2018 at 12:45 pm

      Hi Dorothy,
      Yes! actually that is a whipped Ganache. it is a really useful thing for all sorts of desserts.
      Gemma 🙂

  42. Swati Dasani on August 2, 2018 at 9:36 am

    Gemma…
    You are a genius.
    I just love this recipe.
    Just that it’s too high on calories.

    • Gemma Stafford on August 2, 2018 at 12:46 pm

      Hi Swati,
      Yes, this is high in calories, the trick is to share it! That way you can have a little, and make others happy! win win I say,
      Gemma 😉

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