Decadent and dreamy, this No-Bake Chocolate Pie with an Oreo crust is pure dessert bliss. The rich, silky chocolate filling rests on a crunchy, chocolatey Oreo base, topped with fluffy whipped cream for the ultimate indulgence. A chocolate lover's dream!
This easy chocolate pie will help you feel comfortable with some new techniques. Making chocolate mousse might sound complicated, but I'll walk you through making a creamy, smooth mousse without any graininess.
Don't forget the classic combo of peanut butter + chocolate - a Reese's Peanut Butter Pie will do nicely! Not a chocoholic, then Creamy Lemon Pie is a great option.
You really can't go wrong with pie for dessert. Classic Dutch Apple Pie is well worth the wait!
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Why You'll Love This Recipe
- Make it ahead - no bake chocolate pie needs at least 4 hours to chill thoroughly, but overnight is even better. The same goes for Strawberry Cream Cheese Pie.
- It really does come together quickly, even though it seems like a lot of moving parts.
- The chocolate on chocolate makes for a rich, crowd-pleasing dessert.
- Chocolate cream pie ingredients are often all pantry staples, so you can make it on a whim.
Recipe Ingredients
- Oreos: Making a quick Oreo pie crust from sandwich cookies is the best option!
- Heavy Cream: You will whip this into both the chocolate filling as well as a topping. Heavy whipping cream is the same thing as whipping cream.
- Chocolate: Bittersweet chocolate chips work great. They give you the perfect sweetness and melt nicely. Use a high quality chocolate like Callebaut, Valrhona or Ghirardelli. This is the same chocolate I use when making turtle pie.
- Egg Whites: These are the secret to making chocolate mousse pie with airy texture. This is where the structure and fluffiness for the chocolate layer comes from.
- Sour Cream: A subtle tang to offset the sweet. Use full fat sour cream.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Prefer a little less chocolate in your chocolate cream pie? Go ahead and try out graham cracker crust or Golden Oreos in your crust. Traditional pie crust works too, Store bought or homemade.
- Top no this bake chocolate pie recipe with cookie crumbs for garnish.
- Try peppermint extract in place of vanilla extract around holiday time. Peppermint extract is a fun way to give desserts a Christmas flavor, like adding it to Christmas Crack with Pretzels.
- Semi-sweet chocolate or dark chocolate can be used in this silky smooth pie.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make No Bake Chocolate Pie
Step 1: Heat egg whites in a large bowl just to dissolve sugar.
Step 2: Whip egg whites on medium-high speed to stiff peaks with an electric hand mixer.
Step 3: Melt chocolate in a large mixing bowl over a double boiler.
Step 4: Carefully fold egg whites into chocolate, moving quickly to avoid a grainy texture.
Step 5: Gently fold in freshly whipped cream to obtain a fluffy texture.
Step 6: Add chocolate cream pie filling to prepared cookie crumb crust.
Step 7: Whip cream and sour cream with sugar on medium speed until soft peaks.
Step 8: Spread cream over chocolate cream pie and refrigerate overnight. Top with chocolate curls before serving.
Expert Baking Tips
- No Bake Chocolate Pie must chill a minimum of 4 hours, but overnight is recommended. Sometimes I throw it in the freezer for an hour if I'm in a hurry, in addition to the few hours of refrigeration time.
- Make sure your bowl for egg whites is very clean and dry. Any residual fat in the bowl could keep them from whipping. The same goes for the meringue on brown butter sweet potato pie.
- Only heat the egg whites just enough to dissolve the sugar, no hotter.
- Fold chocolate and egg whites quickly to avoid a grainy texture in the chocolate mousse filling. You want a nice smooth texture for chocolate silk pie.
Recipe FAQs
Store the Chocolate silk pie in the fridge for up to 5 days in an airtight container or tightly covered in plastic wrap. The whipped cream might start to weep or separate beyond that point. After you serve your whole pie, feel free to pop remaining slices in an airtight container for ease of storing.
I love a very light dusting of cocoa powder - just shake some in a small strainer over the top (or use a tea diffuser!). You can also add chocolate shavings, mini chocolate chips, or cookie crumbs. I recommend adding garnish just before serving the chocolate cream pie.
This is a great way to add gentle heat to food without placing it directly on a burner or heat source. Use this method when melting chocolate or making custards and other egg-based dishes where you don't want to scramble the eggs. No need to buy a specific piece of equipment - find a glass mixing bowl that fits neatly on top of a small pot. The steam from simmering water underneath the bowl will quickly heat your ingredients. You never want to let the water boil, as this can be too much heat for a gentle cook. I often use a double boiler when melting white chocolate for my soft molasses cookies.
This no-bake chocolate pie is a chocolate mousse pie. Mousse is lighter and airier because of the whipped egg whites and whipped cream. Chocolate pudding pie contains pudding for the filling which is creamy, but not light and airy. Pudding is often made with flour or corn starch.
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📖Recipe
No Bake Chocolate Pie
Equipment
- 3 stainless steel bowls
Ingredients
Crust
- 26 oreos regular or gluten free
- 6 tablespoon unsalted butter melted
- ¼ teaspoon kosher salt diamond crystal
Pie Filling
- 4 egg whites
- ¾ cup granulated sugar
- 10 oz bittersweet chocolate chips, good quality
- 3 tablespoon unsalted butter
- 3 cups heavy cream, divided 1½ cups & 1½ cups
- ½ teaspoon kosher salt diamond crystal
- ½ tsp vanilla extract
- ½ cup sour cream
- 1 pinch kosher salt diamond crystal
Instructions
Crust
- Blend Oreos and salt in a food processor until you have a fine crumb. Add melted butter and blend again for 5 seconds
- Press cookie crumbs into the bottom and sides of a 9 inch pie pan then put crust in freezer until ready to fill
Pie Filling
- Whisk egg whites and sugar in a medium heatproof bowl over a double boiler until sugar dissolves. Do not allow egg whites to become hot. This takes about 3 minutes
- Remove bowl from the double boiler and use a hand mixer to beat egg whites for 7-8 minutes on high speed. Egg whites will become fluffy, and form stiff peaks
- In a separate medium sized heat proof bowl, melt chocolate and butter over the same double boiler, stirring frequently with a rubber spatula until smooth
- In another bowl, beat 1½ cups COLD heavy cream with salt and vanilla on medium-high speed until medium peaks form
- Fold egg white mixture into chocolate mixture, working quickly to avoid chocolate becoming gritty or chunky
- Fold whipped cream into chocolate mixture just until no white streaks are visible
- Add chocolate mousse mixture into chilled pie crust
- Beat 1½ cups heavy cream, sour cream and kosher salt in a medium bowl until medium peaks form. Spread mixture over the top of the chocolate mousse mixture then chill AT LEAST 3 hours, or overnight
- Top pie with chocolate shavings or a very light dusting of cocoa powder
Alicia
Super easy to make and tastes amazing! Will make again!
Krista Stechman
So light and airy and super chocolatey. Love this pie for holidays, summer and parties.