No Bake Chocolate Cream Pie


Crust: – 22 chocolate sandwich cookies (like OREO's) – 5 Tbsp. butter, melted – 1/2 c. hot fudge ice cream topping, warmed Filling: – 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 Topping: – 1 milk chocolate bar, for chocolate curls – remainder of whipped topping


Step 1

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.

Step 2

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.

Step 3

Gradually add in half of the thawed whipped topping (make sure to reserve the other half for the top of the pie.) 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.

Step 4

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.

Step 5

Sprinkle the chocolate curls/shavings to the top of the whipped topping. Chill pie for at least 2 hours before slicing and serving.

Check out a couple of our other pie recipes below!