The BEST No Bake Chocolate Cream Pie Recipe!
The perfect no bake chocolate cream pie recipe! With an OREO cookie crust, delicious layer of hot fudge, and a creamy chocolate mousse filling, this Easy Chocolate Cream Pie is heavenly!
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Easy Chocolate Cream Pie
If you love an decadent, delicious chocolate dessert, then this No Bake Chocolate Cream Pie is right up your alley! No bake desserts are fabulous for so many occasions – amazing in the summer when you don’t want to turn on your oven, and great for holiday dinners when you need something that can be made ahead of time and refrigerated.
I love a good no-bake dessert mostly because they’re so simple to make. I’m also pretty obsessed with the silky, creamy filling that is the highlight of this Easy Chocolate Cream Pie. The OREO crust and chocolate curls are pretty awesome, too! Whatever your favorite part, this dessert is amazing for every chocolate lover! Here are the simple steps to making this heavenly Chocolate Cream Pie.
Step 1: Make the Crust
You’ll begin by crushing the cookies in a food processor. If you don’t have a processor, using a resealable plastic bag and a rolling pin works well. Just be sure the cookies are crushed well, and there are no big pieces remaining.
Once you have cookie crumbs, add in the melted butter, and pulse in the processor a few more times to mix together. The butter will help the crumbs stick together to form a crust.
Pour the crumbs out into a pie plate or pan. Press the crumbs to the sides and bottom of the pie plate. Feel free to use your hands – the bottom of a measuring cup also works really well.
Once the crust is firmly pressed into the pie plate, add the warmed hot fudge to the bottom. Much like my Peanut Butter Mousse Bars and my Triple Chocolate Cheesecake Bars, this thin layer of hot fudge at the bottom of the pie is a decadent little surprise with each bite of pie.
After spreading the hot fudge on the bottom of the crust, refrigerate the fudgy crust to let it set.
Step 2: Make the Pie Filling
This decadent, chocolate-mousse like filling is one of my favorite parts of this dessert! You’ll start by first melting the chocolate chips. Make sure you reference the package of the chocolate chips that you’re using. Every product is a little different. I like to use my microwave, and melt/stir on 30 second increments. This helps prevent over heating, and ending up with grainy, over-cooked chocolate. Set the melted chocolate chips aside to cool slightly.
While the chocolate cools, begin making the cream filling. Using a hand or stand mixer, cream together the room-temperature cream cheese, powdered sugar and vanilla. This mixture should be very smooth and creamy with no lumps – if you still have few lumps, keep mixing! Next, you’ll gradually add in half of the thawed whipped topping. Make sure that you reserve the other half of the whipped topping for the top of the pie.
To the cream cheese mixture, you’ll then add in the melted chocolate chips. I like to use semi-sweet or dark chocolate chips, as I really love the flavor. However, if you’re more of a milk chocolate person, feel free to use milk chocolate chips.
Mix in the melted chocolate gradually using your mixer. Stop the mixer often to scrape down the sides of the bowl.
The results are this thick, creamy and uber decadent chocolate mousse-like filling! I won’t tell if you lick the spoon.
Add the filling to the chilled crust:
Spread the chocolate filling into the chilled crust. It’s helpful to use a rubber scraper to spread the filling to the bottom and sides of the crust.
Once the filling is evenly spread into the crust, you’ll then top with the remaining whipped topping. Place in the center of the pie and slowly spread out the the sides of the pie. I like to leave a 1″ perimeter around the sides to highlight that delicious chocolate filling!
Lastly, add some pretty chocolate curls. It’s the perfect garnish for this incredible no bake chocolate cream pie!
Making chocolate curls is actually quite simple. Using a vegetable peeler, run it down the edge of a chocolate bar. I used a milk chocolate bar, as dark chocolate can be a little firm to make curls.
Step 3: Chill the Pie
Chill the pie for at least two hours before slicing. This will help the filling firm up and set.
Once you slice up this deliciously Easy Chocolate Cream Pie you and your guests are in for a seriously sweet treat! Between that crisp cookie crust, layer of hot fudge, and silky chocolate filling, this amazing chocolate dessert is nothing short of amazing!
This dessert is fantastic for holiday meals, like Easter dinner or brunch, and great for your Christmas feast. It makes for an amazing make-ahead dessert to serve for company with a cup of coffee. Another great Easter dessert is my Lemon Raspberry No Bake Pie over at Real Housemoms, which is also a fantastic no bake dessert.
If you loved this No Bake Chocolate Cream Pie, check out some of my other delicious no bake desserts:
Get the recipe for my Easy No Bake Chocolate Cream Pie here:
- 22 chocolate sandwich cookies (like OREO's)
- 5 Tbsp. butter, melted
- 1/2 c. hot fudge ice cream topping, warmed
- 1 (8 oz. pkg.) cream cheese, room temperature
- 1/2 c. powdered sugar
- 1 tsp. vanilla extract
- 1 (16 oz.) carton, thawed whipped topping, divided
- 1 c. semi-sweet chocolate chips, melted
- 1 milk chocolate bar, for chocolate curls
- remainder of whipped topping
- Crush the chocolate cookies in a food processor. Add the melted butter, and pulse a few more times to mix into the crumbs. Pour the cookie crumb mixture into a pie plate, and firmly press into the bottoms and sides to make a crust. To the bottom of the crust, pour and evenly spread the hot fudge topping. Chill the crust.
- For the pie filling: Melt the chocolate chips according to package directions. Set aside. Using a hand or stand mixer, cream together the room temperature cream cheese and powdered sugar. Add the vanilla extract and mix together until creamy and smooth. There should be no lumps. Gradually add in half of the thawed whipped topping (make sure to reserve the other half for the top of the pie.) Stop the mixture often to scrape down the sides of the bowl. With the mixer running on the lowest speed, gradually add in the melted chocolate, stopping often to scrape down the sides of the bowl. Mixture will be thick and fluffy, resembling chocolate mousse.
- Add the chocolate filling to the chilled crust. Spread the filling evenly to all sides of the crust. Top the chocolate filling with the remaining whipped topping. Sprinkle the chocolate curls/shavings to the top of the whipped topping. Chill pie for at least 2 hours before slicing and serving.
Serving is 1 slice, or 1/8th of pie. Pie serves 8 slices
Crust: If you don't have a food processor, using a resealable plastic bag and a rolling pin to crush the cookies works well. Be sure the cookies are crushed finely.
For Chocolate Curls: You can quickly and easily make chocolate curls by using your vegetable peeler. Simply run the peeler slowly and firmly down the edge of the chocolate bar.
Nutrition Information:Serving Size: 1/8 of pie
Amount Per Serving: Calories: 2553Total Fat: 166gSaturated Fat: 102gCholesterol: 230mgSodium: 727mgCarbohydrates: 284gSugar: 247gProtein: 20g