• Prep Time: 30 mins
  • Cooking Time: 0 mins
  • Serves: 8

No-Bake Chocolate Cream Pie

  • Recipe Submitted by on

 Ingredients List

  • For the Oreo Cookie Crust:
  • (1) package Oreo cookies, crushed into crumbs (see post for more info on this)
  • 8 tablespoons unsalted butter, melted
  • For the Chocolate Ganache Filling:
  • 16 ounces semi-sweet chocolate, finely chopped
  • 2 and 1/4 cups heavy cream
  • 1/2 cup (1 stick) unsalted butter, at room temperature, cut into cubes
  • For the Whipped Cream Topping:
  • 1 and 1/2 cups heavy cream
  • 1/4 cup confectioners' sugar, sifted


For the Oreo Cookie Crust:
In a large bowl combine Oreo cookie crumbs and melted butter, mix well to combine. Press the crust into a 9" pie plate, pressing it in the middle and up the sides. Place crust in the freezer for 30 minutes.

For the Chocolate Ganache Filling:
Add chopped chocolate to a large heatproof bowl; set aside. In a small saucepan over medium-heat, bring the cream to a low simmer then remove from hear. Pour the warm cream on top of the chopped chocolate and set aside for 1 minute. Using a whisk, stir the chocolate and cream together, whisking until the the melted chocolate and cream are completely combined; about 2 minutes. Add in the butter and use a spatula to stir until the butter is completely melted. The mixture should be smooth and glossy. Set aside until needed.

For the Whipped Cream Topping:
In a large bowl using a handheld mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the heavy cream and confectioners' sugar until soft peaks are formed.

Remove the Oreo cookie crust from the freezer. Carefully pour the chocolate ganache inside the crust. The crust will be 90% full! Very carefully, place the chocolate pie in the fridge to set; about 2 hours. When ready to serve, dollop the whipped cream in the center of the pie and top with chocolate shavings, if desired. Slice and serve at once!

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