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This is the BEST No Bake Chocolate Cream Pie recipe! An Oreo crust is filled with a thick eggless chocolate pie filling and topped with whipped cream. This pie is a hit every time I make it – and it’s really the perfect chocolate pie.
Creamy Chocolate Pie Recipe
I gotta say, I think no-bake pies are my favorite and this chocolate cream pie is in my Top 5 pies of all time.
With the rich chocolate filling and Oreo cookie crust, this pie is like a cream pie married a French Silk Pie, no eggs, easy, and takes about 10 minutes to make. THIS Chocolate Cream Pie Recipe is the best of both worlds it comes together in minutes – without pudding mix!
Just look at that filling…it’s dreamy isn’t it? I literally could have shoved my face in it but I was way more proper: I ate it with a fork straight from the pan. Who needs to dirty a plate?
6 Ingredients Needed
- Crust: This recipe starts with my Oreo Crust. Feel free to use one you buy at the store, or make mine. Or, if you want a pastry crust, pre-bake my all butter crust recipe and use it instead.
- Baking Chocolate: I use unsweetened in this pie but in a pinch you can use semi-sweet. Baking chocolate is sold in the baking aisle, usually near the top shelf, and comes in bars.
- Sweetened Condensed Milk: This is what is used to sweetened and help thicken the pie. When mixed with the baking chocolate it makes a rich fudge-like mixture. Be sure to use REGULAR Sweetened Condensed Milk NOT low-fat or fat-free.
- Heavy Whipping Cream: We use that, along with the powdered sugar and vanilla, to make whipped cream. Make sure to whip it to stiff peaks.
How to make Chocolate Cream Pie
- Melt chopped baking chocolate in the microwave in 30-second increments, stirring between each, until melted and smooth.
- Stir sweetened condensed milk into chocolate. Set aside. Doing this before making the whipped cream ensures the chocolate cools enough. Otherwise, let it sit about 5-10 minutes before using.
- Place heavy whipping cream in the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat until stiff peaks (whipped cream) forms, slowly adding powdered sugar and vanilla during mixing.
- Carefully FOLD half of the whipped cream mixture into the chocolate mixture. Do not stir or you will break the whipped cream. Place in prepared pan. Top with remaining whipped cream. Shave extra chocolate on top, for garnish, optional.
- Chill pie at least 2 hours before serving.
Tip From Dorothy
Expert Tips
- Make sure you mix the melted chocolate and sweetened condensed milk before making the whipped cream. This allows the chocolate mixture to cool. Otherwise, wait at least 5 minutes before folding in the whipped cream.
- Make sure to only use half the whipped cream for the filling. The other half is for the topping.
- FOLD the whipped cream into the chocolate mixture. DO NOT STIR. Watch the video for tips on how to fold in the thick chocolate mixture. It will seem like it won’t mix in but it will.
- For garnish, you can dust it with cocoa or add chocolate shavings or curls.
FAQ about this pie
Read through the post to see tips and tricks but here are the possible reasons your pie didn’t set: 1. Did you use fat-free sweetened condensed milk? 2. Did you use HEAVY whipping cream and whip it to STIFF peaks? 3. Did you only use half the whipped cream in the filling? 4. Did you FOLD the whipped cream into the chocolate mixture carefully? 5. Did you let the chocolate mixture cool while making the whipped cream?
Chances are the chocolate was too hot or you didn’t fold properly. Watch the video for tips on folding the mixture.
Store it loosely covered in the refrigerator.
Yes. Use one 8-ounce container in the filling and a second container for topping (probably won’t need the entire container for the topping). Again: be sure to FOLD it into the chocolate mixture.
No Bake Chocolate Cream Pie
Ingredients
- 1 9-inch Oreo Crust (or store bought)
- 4 ounces (113g) unsweetened chocolate, plus more for topping 113g
- 1 14 ounce can sweetened condensed milk 396g
- 2 cups (474ml) heavy whipping cream 474ml
- ¼ cup (28g) powdered sugar 29g
- 1 teaspoon vanilla extract 5ml
Instructions
- Chop chocolate and place in a medium-sized microwave-safe bowl. Heat on 50% power in the microwave in 30-second increments, stirring between each, until melted and smooth.
- Stir sweetened condensed milk into chocolate. Set aside. Doing this before making the whipped cream ensures the chocolate cools enough. Otherwise, let it sit about 5-10 minutes before using.
- Place heavy whipping cream in the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat until stiff peaks (whipped cream) forms, slowly adding powdered sugar and vanilla during mixing.
- Carefully FOLD half of the whipped cream mixture into the chocolate mixture. Do not stir or you will break the whipped cream. Place in prepared pan. Top with remaining whipped cream. Shave extra chocolate on top, for garnish, optional.
- Chill pie at least 2 hours before slicing and serving. Store loosely covered in refrigerator.
Recipe Video
Recipe Notes
- Did you use low-fat or fat-free sweetened condensed milk? That will affect the recipe; use regular only.
- Did you whip your heavy whipping cream to stiff peaks? Did you use HEAVY whipping cream as the recipe calls for? (They sell heavy whipping cream and whipping cream at the store; it’s confusing, so buy the correct one.)
- If you stir the chocolate into the sweetened condensed milk and then make the whipped cream it should be cool enough. If it’s hot to the touch still you should wait until it cools.
- Did you fold the chocolate into the whipped cream carefully? Do NOT stir or beat – fold it slowly. If you stir it too fast it will break the whipped cream.
- Make sure to only use HALF the whipped cream in the filling; the other half is for topping.
Recipe Nutrition
This Chocolate Cream Pie is completely no bake and egg free! The thick rich chocolate filling has an Oreo crust and a homemade whipped cream topping. It’s the BEST chocolate pie recipe!
Yum! What a nice recipe for upcoming hot summer days. Thank you for sharing!
ABSOLUTE PERFECTION. This is the ultimate chocolate cream pie, love!
Wish I had a slice right now…yum!
hey girl- this is right up my alley! yummy!
Leave it to you to have a pie for Pi Day. I love that this is easy, no bake, and of course chocolate!
First, the taste is divine! A couple of notes – if using a store bought crust, there will be too much filling! Set aside a cup of the chocolate mixture BEFORE filling the pie, otherwise you will have a mess. Firm up the pie in fridge BEFORE adding top whipped cream-it is too runny and you will have swirls when spreading or the whipped cream will sink if stiff. When shipping cream, use a COLD stainless steel bowl and mixer beaters (put in freezer while making filling). Also, if you do not have UNsweetened chocolate, you can substitute 1/3 C. semisweet (chunks or chips) and a teaspoon of unsweetened cocoa powder. For a pretty top, dust cocoa and/or powdered sugar on top or grated chocolate. You can also top with finely chopped nuts, citrus zest, crushed cookies, chocolate syrup drizzle, etc.
If taking the pie for serving or gifting, you will be VERY happy you saved that extra chocolate filling for (yourself) later. You’re welcome. 😉
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