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No-Bake Chocolate Pie

No-Bake Chocolate Pie

A rich, creamy no-bake chocolate pie with a buttery Oreo crust, silky chocolate ganache filling, and a cloud of fresh whipped cream on top. Only 7 ingredients and zero oven time required — perfect for making ahead!
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Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings 10

Ingredients
  

For the Oreo Crust:

  • 24 — Oreos
  • 5 tbsp — Unsalted butter melted

For the Chocolate Filling:

  • 1⅓ cups — Heavy whipping cream very cold
  • 6 oz — Bittersweet chocolate finely chopped
  • ⅓ cup — Heavy whipping cream for ganache
  • 2 tbsp — Granulated sugar
  • 3 tbsp — Unsweetened cocoa powder
  • 1 tsp — Vanilla extract
  • 1 tsp — Espresso powder optional

For the Whipped Cream Topping:

  • 1 cup — Heavy whipping cream very cold
  • 2 tbsp — Granulated sugar
  • 1 tsp — Vanilla extract

Optional Garnish:

  • Chocolate shavings sprinkles, or crushed Oreos

Instructions
 

  • Group: Make the Ganache
    1. Combine chopped bittersweet chocolate and ⅓ cup heavy cream in a microwave-safe bowl. Microwave in 25-second intervals, stirring between each, until nearly melted. Stir until completely smooth. Set aside to cool for 15 minutes.
    Group: Make the Oreo Crust
    2. Pulse Oreos in a food processor until fine, even crumbs form with no large chunks remaining.
    3. Stir melted butter into the Oreo crumbs until the mixture resembles damp sand.
    4. Press the mixture firmly and evenly into a 9–9.5 inch pie pan using the flat bottom of a glass or measuring cup.
    5. Freeze the crust for 30 minutes.
    Group: Make the Chocolate Filling
    6. Add 1⅓ cups very cold heavy cream, sugar, cocoa powder, and vanilla to a large chilled bowl. Beat with an electric mixer until stiff peaks form. Do not overbeat.
    7. Gently fold the cooled ganache into the chocolate whipped cream until fully combined and no streaks remain.
    Group: Assemble
    8. Pour the chocolate filling into the chilled Oreo crust and spread evenly.
    9. Refrigerate for at least 3–4 hours, or overnight, until fully set.
    Group: Add the Topping
    10. Beat 1 cup cold heavy cream, sugar, and vanilla until stiff peaks form.
    11. Spread the whipped cream evenly over the set chocolate layer.
    12. Garnish with chocolate shavings, sprinkles, or crushed Oreos. Slice and serve cold.

Notes

  • For clean slices, run your knife under hot water for 30 seconds before cutting. Wipe the blade between each slice.
  • To prevent the whipped topping from being crushed during storage, insert toothpicks around the surface before covering with plastic wrap.
  • This pie freezes well for up to 2 months. Store in a freezer-safe container to protect the whipped topping.
  • For a gluten-free version, substitute gluten-free Oreos.
  • Cool Whip can replace the fresh whipped topping if you're short on time.
 

Nutrition

Calories: 552kcal, Carbohydrates: 45g, Protein: 5g, Fat: 40g, Saturated Fat: 23g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 218mg, Potassium: 282mg, Fiber: 3g, Sugar: 30g, Vitamin A: 924IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 6mg
Nutrition information is automatically calculated and should only be used as an approximation.
Keyword chocolate cream pie, chocolate ganache, chocolate pie, make ahead dessert, no bake, Oreo crust