Why You’ll Love This Recipe
This no-bake chocolate pie offers a perfect balance of simplicity and decadence. The rich ganache filling is silky smooth and deeply chocolatey, while the Oreo crust adds a delightful crunch. Topped with sweet Chantilly cream, this dessert is both elegant and easy to make. With minimal prep time, it’s ideal for last-minute gatherings, special occasions, or whenever you’re craving a no-bake treat.
Ingredients
For the Oreo pie crust:
- Unsalted butter, melted
- Oreo cookie crumbs
- Salt
For the chocolate filling:
- Dark chocolate, finely chopped
- Heavy cream
For the Chantilly cream:
- Heavy cream, very cold
- Powdered sugar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Make the Oreo pie crust: Combine melted butter with Oreo cookie crumbs and salt. Press the mixture into a pie pan and refrigerate for 15 minutes.
- Prepare the chocolate filling: Melt chopped dark chocolate in a microwave. Heat heavy cream until simmering, pour over the chocolate, and stir until smooth. Add cold cream and mix until well combined. Pour the chocolate ganache into the prepared crust. Refrigerate for at least 4 hours.
- Make the Chantilly cream: Whip cold heavy cream and powdered sugar until stiff peaks form. Pipe or spoon the whipped cream onto the set chocolate filling. Garnish with chocolate shavings.
- Refrigerate the pie until ready to serve.
Servings and Timing
This pie serves about 8-10 people. Prep time is approximately 30 minutes, with a chilling time of 4 hours.
Variations
- Add flavor: Mix in a dash of vanilla extract or a splash of coffee to the ganache for added depth.
- Nutty crust: Add crushed nuts like almonds or hazelnuts to the crust for extra texture and flavor.
- Decorate differently: Top with berries or caramel for a fun twist.
Storage/Reheating
Store the pie in the refrigerator for up to 3 days. No need to reheat; it’s best served chilled.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, milk chocolate will work, but the pie will be sweeter and less intense in flavor.
Can I use a store-bought pie crust?
Absolutely! If you’re in a rush, a pre-made graham cracker or Oreo crust can save time.
How can I prevent the chocolate ganache from being too runny?
Ensure that the ganache is cool before pouring it into the crust and that the crust is chilled.
Can I make this pie ahead of time?
Yes, this pie is perfect for making a day or two ahead of time. Just keep it refrigerated.
How long can I store the pie?
The pie can be stored in the fridge for up to 3 days.
Can I freeze the pie?
Yes, you can freeze the pie for up to 1 month. Let it thaw in the fridge before serving.
How do I make the Chantilly cream thicker?
Chill the mixing bowl and beaters before whipping the cream, which helps it whip up quicker and firmer.
Can I use heavy whipping cream for the filling?
Yes, heavy whipping cream is a great choice for making both the filling and Chantilly cream.
Can I add alcohol to this pie?
You can add a splash of liqueur, like Baileys or Kahlua, to the chocolate ganache for a rich, adult twist.
How do I ensure the ganache is smooth and glossy?
Stir the ganache gently, allowing the heat from the cream to melt the chocolate slowly for a perfect, glossy finish.
Conclusion
This No-Bake Chocolate Pie is a crowd-pleaser that’s as simple to make as it is delicious. The combination of rich ganache, a crunchy Oreo crust, and fluffy whipped cream makes for an irresistible dessert that’s perfect for any occasion. Try it once, and it’ll become your go-to no-bake chocolate treat!
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No-Bake Chocolate Pie
- Total Time: 4 hours 30 minutes
- Yield: 8-10 servings
- Diet: Vegetarian
Description
Indulge in the creamy, decadent goodness of this No-Bake Chocolate Pie! Featuring a smooth chocolate ganache filling, a crunchy Oreo crust, and a fluffy Chantilly whipped cream topping, this dessert is perfect for any occasion and easy to make without turning on the oven.
Ingredients
For the Oreo pie crust:
Unsalted butter (melted)
Oreo cookie crumbs
Salt
For the chocolate filling:
Dark chocolate (finely chopped)
Heavy cream
For the Chantilly cream:
Heavy cream (very cold)
Powdered sugar
Instructions
-
Make the Oreo pie crust: Combine melted butter with Oreo cookie crumbs and salt. Press the mixture into a pie pan and refrigerate for 15 minutes to set.
-
Prepare the chocolate filling: Melt the chopped dark chocolate in the microwave. Heat the heavy cream until simmering, then pour over the chocolate and stir until smooth. Add cold cream and mix until fully combined. Pour the chocolate ganache into the prepared crust and refrigerate for at least 4 hours to set.
-
Make the Chantilly cream: Whip the cold heavy cream and powdered sugar until stiff peaks form. Pipe or spoon the whipped cream onto the set chocolate filling. Garnish with chocolate shavings, if desired.
-
Refrigerate the pie until ready to serve.
Notes
Storage: Store the pie in the refrigerator for up to 3 days. For longer storage, freeze the pie for up to 1 month. Let it thaw in the fridge before serving.
Customization: Add a splash of vanilla or coffee to the ganache for a flavor boost, or mix crushed nuts into the crust for added texture.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
