It’s the most decadent time of the year and boy does this pie fit the bill.
I’m a chocolate lover and even I have to say that this pie borderlines on being almost too chocolate-y … almost. 😉 The chocolate filling is a rich and dense chocolate ganache. You’ll want to cut small pieces, trust me. Think coffee zing times 10 because of all the sugar going on here.
The crust is a chocolate cookie crust. Let’s not forget about that whipped topping. Homemade is really the only way to go. I did warn you that this was something for the seekers of indulgence.
I love that you don’t need an oven to whip up this beauty. In other words, I don’t have to play the guessing game of whether it’s baked enough or overbaked.
Isn’t that one of the prettiest pieces of pie you’ve ever seen? I’m going to go with yes. 🙂
No Bake Chocolate Cream Pie Recipe
(Makes a 9 inch pie)
Ingredients for the Cookie Crust:
- 36 chocolate sandwich cookies (I used Oreos, this is roughly a full normal sized package.)
- 1/2 cup of butter (equivalent to 1 stick), melted
Ingredients for the Chocolate Filling:
- 16 ounces of semi sweet chocolate chips (equivalent to about 2 and 1/2 cups) (I used Ghirardelli premium baking semi-sweet chocolate chips.)
- 2 and 1/4 cups heavy cream
- 1/2 cup of butter (equivalent to 1 stick), cubed and at room temperature
Ingredients for the Whipped Cream Topping:
- 1 and 3/4 cups heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Directions for the Cookie Crust:
- In a food processor, add the cookies and blend until they are fine crumbs.
- Drizzle in the melted butter. Blend until all of the ingredients are combined.
- Pour the cookie crumb mixture into the bottom of a 9 inch pie plate. Spread it on the bottom and up the sides and press it firmly against the pan. I used a measuring cup to help pack the crumbs firmly.
- Place the crust in the freezer for 30 minutes, while you are preparing the chocolate filling.
Directions for the Chocolate Filling:
- Add the chocolate chips to a bowl and set it aside.
- Pour the heavy cream into a saucepan and place it on the stove at Medium heat. Bring it to a simmer.
- Remove it from the stove and immediately pour it into the bowl of chocolate chips.
- Let it sit for 1 minute without disturbing it and then whisk it until everything is combined. Letting it sit allows the warmth from the heavy cream to help melt the chocolate chips but don’t let it sit for more than a minute because you want to mix it while it’s still warm.
- Add the cubed room temperature butter and stir everything together with a spatula or spoon until the butter is completely melted.
- Pour the chocolate filling into the prepared cookie crust.
- Put the pie into the refrigerator to set. I let mine chill overnight but you’ll need at least a few hours.
Directions for the Whipped Cream Topping:
- In a large bowl, add the heavy cream, powdered sugar, and vanilla extract, and beat it until it forms stiff peaks.
- When you are ready to serve the pie, dollop some whipped cream topping on each slice. Alternatively, you can spread the whipped cream topping on top of the entire chocolate pie. However, I do not recommend this if you think that you will have leftovers because the whipped cream topping will deflate over time and can be rewhipped if it’s not already all over the pie.
- (Optional) Grate chocolate and sprinkle on top of the whipped cream topping.
Slightly adapted from: Baker by Nature
No such thing as too much chocolate! Can’t wait to try this.
Hehe! You are so right!