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No-bake Chocolate Cream Pie Recipe

A rich, creamy no-bake chocolate pie with an Oreo crust and fluffy whipped topping—perfect for any chocolate lover!
Prep Time25 minutes
Chilling Time3 hours
Total Time3 hours 25 minutes
Servings: 8 slices
Calories: 481kcal
Author: Lucy Brewer

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.
    A glass bowl of cream with chocolate pieces, surrounded by a chocolate crust, powdered sugar, butter, instant coffee, and vanilla on a marble surface.
  • 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.
    A glass bowl filled with chocolate mixture next to a bowl of powdered sugar, a prepared crust, and a whisk on a marble countertop.
  • Pour the filling into the pie crust. Cover and refrigerate for at least 3 hours.
    A chocolate pie with an Oreo crust sits on a marble surface next to a whisk, a bowl of powdered sugar, and a blue cloth.

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.
    A glass bowl of whipped cream sits next to a red hand mixer with beaters and a chocolate pie in a foil pan on a marble countertop.
  • 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.
    A chocolate cream pie with a whipped topping in an aluminum pie dish sits on a countertop next to a bowl of whipped cream and a hand mixer.

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!
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