No Bake Chocolate Pie With Only 5 Ingredients
Save RecipeThe 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.
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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The most indulgent sky high chocolate pie you've ever seen!
- ⅔ 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
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
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.
Watch the Recipe Video!
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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stupid question but when do you take the cling wrap off
Hi, when i remove it from the tin. That’s a great question.
Hi can i use dark chocolate here? Instead of bittersweet chocolate?
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 😉
Hi Gemma, I made this for Christmas and people really liked it despite my impatience not getting the crust very smoothed out. Thank you!
I’m thrilled to hear it was a success!!!
Thanks for trine it out 🙂
Gemma.
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!
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! 🙂
Hi Jemma,
Do you need to have a heavy whipping cream or can you use any type?
Love your recipes!!
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 🙂
Hi Gemma this pie looks great but is it possible to use white chocolate as my children love it
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 🙂
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?
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.
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
Hi Annette,
Yes you absolutely can use that chocolate. Chips are just fine.
Best,
Gemma.
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.
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 🙂
Do you take the creme out of your oreos?
Hi Michelle,
no, not for this recipe, though you may do so if you choose.
Thank you for being in touch,
Gemma 🙂
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!
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 🙂
As long as you have the ingredients.you can easily do the nutritional calculations.
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 🙂
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
Hi there,
well done you! I am happy that this recipe was appreciated by your family.
Thank you for letting me know,
Gemma 🙂
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?
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 🙂
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!
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 🙂
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
Hi Jenny,
I am a detective! lol.
Delighted you got there with this,
Gemma 🙂
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?
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 😉
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?
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 🙂
The l filling isn’t coming together the way it should I’m not sure what I did wrong any advice
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 🙂
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
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 🙂
can u use cool whip for the cream on top
Yes, you can if you prefer it.
Can we use full fat coconut milk for the filling part? Thank you!
Yes, that’s what i use 🙂
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
Hi, great question. I love the idea of a mini pie. Try it and let me know what you think 🙂
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?
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 🙂
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.
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 🙂
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)?
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 🙂
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?
Hi there,
YES!
A perfect hand pie. Use a muffin pan, with the liners for ease of removal, that will be great!
Gemma 🙂
U r right Gemma. 😉
Gemma, would adding orange zest to the ganache be too sickly?
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 🙂
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.
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 🙂
Gemma, When you whip the cream for the topping do you put anything in it like sugar or vanilla ? Love your recipes
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 🙂
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”?
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 🙂
Hi Gemma! Do you separate the cream from the Oreos?
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 🙂
GEMMA ISN’T THAT THE SAME FOR GANACHE?
Hi Dorothy,
Yes! actually that is a whipped Ganache. it is a really useful thing for all sorts of desserts.
Gemma 🙂
Gemma…
You are a genius.
I just love this recipe.
Just that it’s too high on calories.
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 😉