If you’re looking for an exceptional chocolate dessert, you’ve come to the right place. This no-bake chocolate pie is an absolute dream. It’s easy to make, it’s creamy, it’s dreamy, and it’s so so rich, which is exactly how I like my desserts.
This recipe only takes about fifteen minutes of prep but it’s really best if it’s chilled overnight so plan accordingly. You can make it in the morning to serve that night but it’ll be better made a day before. And don’t worry about the whipped cream; thanks to my powdered sugar trick, my whipped cream stays whipped for days and days.
Since you don’t bake the pie or the crust, this would be a lovely dessert to make in the summertime. I know I’ll be making this all summer long when I refuse to turn on my oven! Plus the dessert itself is cool, creamy, and oh so elegant.
For the cookie crust:
1/4 cup butter, melted
For the filling:
1/3 cup cornstarch
2 Tbsp Hershey’s Special Dark cocoa powder
1/4 tsp salt
1/2 cup heavy cream
2 and 1/2 cups milk
1 cup granulated sugar
8 oz semi-sweet chocolate, chopped
2 Tbsp unsalted cold butter, cut into small pieces
1 tsp vanilla extract
1 cup whipping cream
1 tsp vanilla extract
1/4 cup powdered sugar
For garnish: semi-sweet chocolate
- First, make the crust. Pulverize Oreo cookies in a food processor until fine. Stream in melted butter and pulverize until the consistency of wet sand. Spoon crust into a greased 9″ pie plate, working crumbs all the way up the sides of the pie plate. Pop in the freezer while you make the filling. (It should freeze for at least 30 minutes.)
- Whisk together cornstarch, cocoa powder, and salt in a small bowl. Stream in heavy cream and whisk until well combined. Set aside.
- In a sauce pan, combine milk, sugar, and chopped chocolate. Cook over medium heat until chocolate is melted and the ingredients are well combined.
- Take one cup of the chocolate-milk mixture and pour it into the cocoa-cream mixture, whisking as you pour. Once combined, pour this mixture back into the sauce pan and stir it all together.
- Return saucepan to heat and cook over medium heat for a few more minutes, until the mixture thickens considerably and thickly coats the back of a spoon. (This might take a few minutes. Be patient!) Remove from heat and whisk in cold butter and vanilla extract.
- Pour pie filling into prepared crust. Cover with plastic wrap, pressing the plastic wrap directly on the surface of the pie. Refrigerate for six hours or overnight to set.
- To make the whipped cream, beat heavy whipping cream with a metal whisk in a metal bowl until soft peaks form. Beat in powdered sugar and vanilla. Spoon whipped cream on top of pie and shave a bit of chocolate right on top.