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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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No Bake Chocolate Pie With Only 5 Ingredients
Ingredients
- ⅔ cup (5 oz/142 g) butter, melted
- 2 cups (6 oz/170 g) Oreo cookie crumbs
- 2 cups (12 oz/340 g) bitter-sweet chocolate, chopped
- 1 ½ cups (12 fl oz/360 ml) heavy whipping cream
- 2 teaspoons vanilla extract
- 1 cup (8 fl oz/225 ml) heavy whipping cream, whipped
- 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. Pour the cookie mixture into a lined pie pan and press the cookies into the pan using your fingertips. Place in the fridge to set for roughly 20 minutes while you make the filling.
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, until the chocolate is melted. Stir in vanilla extract and 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 prepared 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.
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.
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! 🙂
Hi Gemma, could you add Cointreau to the chocolate mix before whipping?
Hi, do you use all of the oreo cookies or did you remove the white part?
Hi Gemma. Can I use All Purpose Cream instead of heavy cream for both ganache and topping? Thanks.
Hi Gemma,
Can I use the chocolate filling as a 3-4inch cake layer in a 7-8inch round cake?
Thanks 😊
I wanna make this but I want to know what brand of chocolate you used ? Thank you 🙂
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?
Mine would not get stiff. I whipped it for at least 10 minutes. I ended up adding a bit more heavy whipping cream and it it a little thicker. Any idea why?
Hi Gemma, is it possible to over whip the cream in the ganache and risk it separating, or is it stable with the added chocolate?