I absolutely adore this no‑bake chocolate cream pie—it pairs a crunchy Oreo cookie crust with a rich, egg‑free chocolate filling and a cloud of whipped cream on top. It’s simple, indulgent, and comes together in about 15 minutes (plus chilling time).
Why I’ll Love This Recipe
I love that there’s no baking involved—no worrying about eggs, tempering, or fine‑mesh strainers. The filling is creamy and fluffy, thanks to whipped heavy cream folded into melted unsweetened chocolate and sweetened condensed milk. It’s chocolatey without being fussy and topped with whipped cream for a dreamy finish.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 9‑inch Oreo crust (store‑bought or homemade)
4 ounces (113 g) unsweetened chocolate, plus more for garnish
1 can (14 oz/396 g) sweetened condensed milk (not fat‑free)
2 cups (approximately 474 ml) heavy whipping cream
¼ cup (about 28 g) powdered sugar
1 teaspoon vanilla extract
directions
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Chop the unsweetened chocolate and place it in a microwave‑safe bowl. Melt it at 50% power in 30‑second intervals, stirring between each until completely smooth.
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Stir the sweetened condensed milk into the melted chocolate until thoroughly combined. Set aside and let it cool for 5–10 minutes to prevent melting the whipped cream.
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In a mixer bowl, whip the heavy whipping cream with powdered sugar and vanilla until stiff peaks form.
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Carefully fold 1 cup of whipped cream into the chocolate mixture—do not stir, as folding preserves the air and texture.
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Pour that mixture into the Oreo crust. Spread evenly.
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Top the pie with the remaining whipped cream in an even layer. Garnish with chocolate shavings, curls, or a dusting of cocoa powder. Crazy for CrustCrazy for Crust
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Chill in the refrigerator for at least 2 hours before serving.
Servings and timing
This recipe yields 8 slices (8 servings). Prep time is about 30 minutes, and chill time is a minimum of 2 hours, for a total of roughly 2½ hours before it’s ready to serve.
Variations
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I can switch unsweetened chocolate to semisweet for a milder, sweeter flavor.
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Using a graham cracker crust instead of Oreo adds a lighter base.
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I sometimes add a pinch of espresso powder or a splash of vanilla extract into the chocolate mixture for extra depth.
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For a peanut butter twist, I can layer peanut butter sweetened condensed milk filling beneath the chocolate cream—like Crazy for Crust’s peanut butter version.
storage/reheating
I store the pie loosely covered in the fridge for up to 3 days, though it’s best enjoyed within the first 24 hours. Freezing isn’t recommended, as the whipped topping can lose structure and the texture becomes grainy.
FAQs
What if my pie doesn’t set properly?
Sometimes the filling doesn’t firm up because I used fat‑free sweetened condensed milk, or I didn’t whip the heavy cream to stiff peaks. Also, if I stir instead of folding, it breaks down the air and loosens the filling.
Can I use Cool Whip instead of fresh whipped cream?
Yes, I can use an 8‑oz container of Cool Whip folded into the chocolate, and a second container for topping. Keep in mind texture will differ from fresh whipped cream.
Can I make this pie ahead of time?
Yes—I often assemble it and let it chill overnight. Just wait to add the whipped cream topping until serving day if possible, for a fresher look.
Can I freeze the pie?
It’s not ideal. Freezing can ruin the texture of the whipped cream and chocolate filling. If I freeze it, I skip the whipped topping and defrost it in the fridge overnight.
How can I intensify the chocolate flavor?
I can add more unsweetened chocolate—one commenter suggested adding an extra ounce helps firm up the filling and deepen the chocolate taste.
Conclusion
I find this no‑bake chocolate cream pie to be a go‑to when I want something impressive yet easy. With minimal ingredients and no baking, it’s perfect for hot days or last‑minute desserts. The blend of crunchy crust, silky chocolate filling, and pillowy whipped cream always wins. Whether I stick with the classic or try a peanut butter twist, it’s always a crowd‑pleaser.
Print
The Best No‑Bake Chocolate Cream Pie
- Total Time: 4 hours 30 minutes (includes chilling time)
- Yield: 10 servings
Description
Silky, rich no-bake chocolate cream pie with a buttery cookie crust and fluffy whipped topping—an irresistible classic made easy!
Ingredients
25 Oreo cookies (with filling)
5 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
2 3/4 cups whole milk
4 large egg yolks
4 ounces semi-sweet chocolate, chopped
1 tablespoon unsalted butter
1 1/2 teaspoons vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
Instructions
In a food processor, crush Oreo cookies into fine crumbs. Mix with melted butter until fully combined.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator while preparing the filling.
In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
Add milk and egg yolks, whisking constantly over medium heat until the mixture begins to boil and thicken, about 7–10 minutes.
Remove from heat and stir in chopped chocolate, 1 tablespoon butter, and vanilla extract until smooth.
Pour the chocolate filling into the prepared crust. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
Chill the pie in the refrigerator for at least 4 hours, or until set.
In a mixing bowl, beat heavy cream and powdered sugar until stiff peaks form. Spread whipped cream over the chilled pie.
Garnish with chocolate shavings or sprinkles if desired before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
