This No-Bake Chocolate Cream Pie starts with a buttery chocolate cookie crust and is filled with the smoothest, richest chocolate cream. A thick layer of whipped cream on top and a sprinkle of cookie crumbs make it as pretty as it is delicious. Cool and creamy, with just the right mix of crunch and melt-in-your-mouth filling, this is the pie that you’re going to sneak a bite of in the middle of the night. Shhh…we won’t tell. It’s worth it.
Chocolate cream pie has always been one of my favorite desserts. Years ago, a diner near our house served my favorite hamburgers, and I always got a piece of chocolate cream pie for dessert. Now, I’m thinking that was probably a frozen pie with the little cookies on the back, but I didn’t care. It was delicious and such a treat.
This pie is better than any frozen version, and it’s not hard to make. You can use a ready-made pie crust or make your own using crushed Oreos.
Testing results for no-bake chocolate cream pie
- We used semi-sweet baking bars for the chocolate in this recipe. Chocolate chips will not melt as well and will not give you the creamy effect.
- The instant espresso powder will not make the pie taste like coffee. It just enhances the chocolate flavor.
I hope you make this recipe. I think you’ll love it!
Do you love chocolate pies? One of the top-performing recipes on this site has always been this easy Fudge Pie. We also love our Chocolate Chess Pie, and of course, it’s not even summer until someone makes this Chocolate Lasagna. Try them all — I bet you’ll love them!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Semi-sweet chocolate baking bars: We use Ghirardelli but if you can’t find it, any baking bar will do. Just don’t get imitation chocolate.
Instant espresso powder: This is a great product to keep in your pantry. It won’t make your baked goods taste like coffee at all. It just enhances the chocolate flavor. Think of it as salt for chocolate.
Oreo crust: To save time, we used a store-bought Oreo crust in this recipe. You can use a regular graham cracker crust, or a homemade pie crust, or make your own Oreo cookie crust.
Pin this now to save it for laterHow to make chocolate cream pie
- Heat the heavy cream and then pour it over the chopped chocolate, allowing it to sit until the chocolate has melted.
- Add the butter, espresso powder, and vanilla extract, and whisk everything together.
- Pour the filling into the pie crust and chill for at least 3 hours.
- Top with homemade whipped cream.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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No-bake Chocolate Cream Pie Recipe
Ingredients
For the Pie:
- 2 cups heavy whipping cream
- 3 4-ounce semi-sweet baking chocolate bars, chopped
- 2 tablespoons unsalted butter, cold and cut into small cubes
- ½ teaspoon instant espresso powder
- 1 teaspoon pure vanilla extract
- 1 9-inch Oreo chocolate crust
For the Topping
- 1 ½ cups heavy whipping cream, cold
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- semi-sweet chocolate shavings or unsweetened cocoa powder
Instructions
For the pie:
- Place the 3 4-ounce semi-sweet baking chocolate bars, chopped into a large or medium mixing bowl. Set aside.
- In a small saucepan over medium-low heat, heat 2 cups heavy whipping cream, stirring occasionally. As soon as the cream starts to simmer around the edges of the saucepan, remove from heat. Do not let the heavy cream boil.
- Pour the hot heavy cream over the chopped chocolate, and let it sit for 3 minutes.
- Add 2 tablespoons unsalted butter, cold and cut into small cubes, 1/2 teaspoon instant espresso powder, and 1 teaspoon pure vanilla extract, and whisk everything together until the heavy cream and chocolate are combined, the butter has melted, and the mixture is smooth.
- Pour the filling into the pie crust. Cover and refrigerate for at least 3 hours.
For the topping:
- Add 1 1/2 cups heavy whipping cream, cold, 1/2 cup powdered sugar, and 1 teaspoon pure vanilla extract to a large mixing bowl or the bowl of a stand mixer. Beat the whipping cream on high until stiff peaks have formed, 4-5 minutes.
- Spoon the whipped cream over the pie and smooth with a spatula. Sprinkle with 1 9-inch Oreo chocolate crust or semi-sweet chocolate shavings or unsweetened cocoa powder powder. Serve chilled.
Notes
- Make sure your whipping cream is very cold before beating—it helps create a stable, fluffy topping that holds its shape well.
- Chill the pie for at least 3 hours, or ideally overnight, to allow the filling to fully set and develop its flavor. For an extra touch of elegance, top with chocolate shavings or a dusting of cocoa powder just before serving.
- If you’re short on time, place the pie in the freezer for about 1 hour to help it firm up more quickly (just don’t let it freeze solid).
- Use a sharp, warm knife to slice cleanly, and wipe between cuts for a picture-perfect presentation. This pie is perfect for make-ahead desserts, holidays, or any time you’re craving something cool, creamy, and chocolatey—without turning on the oven!
Nutrition
Questions and tips
Storage
Store in the refrigerator, covered, for up to 5 days, or freeze for up to 2 months. If freezing, thaw before serving.
Extra whipped cream can be stored in an airtight container for 3 days in the refrigerator.
We do not recommend using chocolate chips when melting chocolate. The baking bars work much better and melt cleaner.
Chocolate cream pie is best served chilled.
