No Bake Chocolate Cream Pie Recipe
If you love chocolate, this no bake chocolate cream pie recipe will be one of your favorites.
Chocolate Cream Pie has been my all-time favorite pie ever since I can remember.
Actually, I remember the first time I tried this amazing pie. I was about 5 or 6 years old and my mother ordered it at one of our local diners, Polly’s Pies. I asked to have a bite and I was hooked ever since.
If you like chocolate, it’s impossible to resist the custardy, chocolaty deliciousness that is the chocolate cream pie.
Sadly, not all chocolate cream pies are the same. Some are watery and flavorless. Some look chocolaty but are not. Some don’t even look chocolaty! Oh, the horror!
A good chocolate cream pie should be rich, creamy, custardy, and chocolaty, with billows of cloud-like whipped cream mounted on top.
It should inspire reaching for a fork.
What is chocolate cream pie?
Chocolate cream pie is a custard. The main thickener is the egg yolks. However, it is also a pudding since it also uses starch (cornstarch or flour) as a thickener.
Here are the steps to a delectable no bake chocolate cream pie recipe:
Oreo Cookie Pie Crust:
For the crust, combine the 8 tablespoons of melted butter with the crushed Oreo Cookies.
Press into a buttered 9.5 inch or 10 inch pie pan. Refrigerate at least an hour before filling. It’s that easy!
Chocolate Cream Pie Filling:
Combine the sugar, flour, cornstarch, cocoa powder, salt and in a saucepan. Cook for 1 minute on low-medium heat.
In a separate bowl or container, combine the heavy cream, egg yolks, and vanilla extract.
Whisk the egg mixture into the flour mixture. Continue whisking so that the mixture doesn’t stick to the bottom of the dish as it cooks. Cook until the mixture thickens.
Remove from the heat. Using a wooden spoon, stir in the butter and chocolate.
Return the chocolate mixture to low heat and stir for an additional minute or two. Stir until the mixture is smooth. You have basically made a thicker, richer chocolate pudding.
Pour the mixture into the prepared pie shell. Refrigerate for at least 1 hour before piping or spooning on the whipped cream frosting. After frosting the pie, refrigerate for at least another hour (or overnight).
Meanwhile, prepare the whipped cream frosting. After the pie has refrigerated, top with the whipped cream frosting.
To make it extra pretty, add some chocolate sprinkles or some shaved chocolate.
Enjoy!
For more decadent desserts, visit our dessert page.
No Bake Chocolate Cream Pie Recipe
Ingredients
- 8 Tablespoons Butter, melted
- 2-1/2 Cups Oreo Cookies, crushed
- 1 Cup Sugar
- 1/2 Cup Flour
- 1 Tablespoon Corn Starch/Corn Flour
- 1 Tablespoon Cocoa Powder
- 1/4 Teaspoon Salt
- 2-3/4 Cup Heavy Cream
- 5 Egg Yolks, lightly beaten
- 1 Teaspoon Vanilla Extract
- 10 Ounces Semi Sweet Chocolate
- 4 Tablespoons Butter, at room temperature
- 2 Cups Whipped Cream Frosting Recipe
Instructions
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For the crust, combine the 8 tablespoons of melted butter with the crushed Oreo Cookies. Press into a 9.5 inch or 10 inch pie pan. Refrigerate for at least one hour.
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Combine the sugar, flour, cornstarch, cocoa powder, salt and in a saucepan. Cook for 1 minute on low-medium heat.
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In a separate bowl or container, combine the heavy cream, egg yolks, and vanilla extract.
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Whisk the egg mixture into the flour mixture. Continue whisking so that the mixture doesn’t stick to the bottom of the dish as it cooks. Cook until the mixture thickens.
-
Remove from the heat. Using a wooden spoon, stir in the butter and chocolate. Return the chocolate mixture to low heat and stir for an additional minute or two. Stir until the mixture is smooth.
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Pour the mixture into the prepared pie shell.
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Refrigerate for at least 1 hour before piping or spooning on the whipped cream frosting. After frosting the pie, refrigerate for at least another hour (or overnight).
Whipped Cream Frosting:
Chill a large bowl in the freezer for about 30 minutes.
Pour the heavy cream into the chilled bowl.
Using a whisk, beat the cream until it begins to firm up. Add the vanilla extract. Gradually add the sugar.
Continue to beat the cream until you get semi-stiff peaks.
Top your pie with the whipped cream frosting and return to the refrigerator for at least another hour.
Whipped Cream Frosting
Ingredients
- 2 Cups Heavy Cream
- 2 Teaspoons Vanilla Extract
- 7 Tablespoons Sugar
Instructions
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Chill a large bowl in the freezer for about 30 minutes.
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Pour the heavy cream into the chilled bowl.
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Using a whisk, beat until the mixture begins to firm up. Add the vanilla extract.
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Gradually add the sugar. Continue to beat until you get semi-still peaks. It will take a while and you might build some muscle in the process. This is a labor of love. If you want to go the easy way, you can use an electric mixer.
This delicious pie stands on its own. However, I could never resist taking my pies a la mode, with a generous scoop of French vanilla ice cream.