Why You’ll Love No Bake Chocolate Pie Recipe

This No Bake Chocolate Pie is the ultimate no-fuss dessert that packs all the indulgence of a chocolate pie with none of the hassle. The creamy, silky chocolate filling is made with just a few ingredients and comes together in minutes. Paired with the crunchy graham cracker crust, the texture is perfectly balanced, and the whipped topping gives it a light, airy finish. Whether you’re a chocolate lover or simply looking for an easy dessert to impress guests, this pie is a guaranteed hit.

Ingredients

1 pre-made graham cracker crust (or homemade, see variations)
8 oz cream cheese, softened
1 cup powdered sugar
1 1/2 cups heavy cream
8 oz semi-sweet chocolate chips
1 tsp vanilla extract
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium saucepan, melt the chocolate chips over low heat, stirring constantly until smooth. Once melted, set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
In a separate bowl, whip the heavy cream with the vanilla extract and a pinch of salt until stiff peaks form.
Gently fold the melted chocolate into the cream cheese mixture until combined, then fold in the whipped cream until everything is well incorporated.
Pour the chocolate filling into the pre-made graham cracker crust, spreading it evenly with a spatula.
Refrigerate the pie for at least 4 hours or overnight to allow it to set.
Before serving, top with additional whipped cream or chocolate shavings, if desired.

Servings and Timing

Servings: 8 slices
Preparation Time: 15 minutes
Chilling Time: 4 hours minimum
Total Time: 4 hours 15 minutes

Variations

Homemade crust: You can easily make your own graham cracker crust by combining 1 1/2 cups crushed graham crackers, 1/4 cup sugar, and 1/2 cup melted butter. Press into a pie pan and refrigerate for 30 minutes before filling.
Chocolate variations: Use dark chocolate or milk chocolate chips for a different flavor. For an extra chocolate kick, you can fold in some mini chocolate chips into the filling.
Flavored filling: Add a splash of coffee liqueur or orange zest to the filling for a unique twist on the classic flavor.
Vegan version: Use non-dairy cream cheese, coconut whipped cream, and a dairy-free graham cracker crust for a vegan-friendly option.

Storage/Reheating

Storage: Keep the pie refrigerated in an airtight container for up to 4 days. It’s best served cold, so always store it in the fridge.
Reheating: This is a no-bake pie, so no reheating is necessary. Just slice and enjoy straight from the fridge.

FAQs

1. Can I use a different type of crust?

Yes, you can use any crust of your choice such as a chocolate cookie crust, oreo crust, or even a shortbread crust if you prefer.

2. How do I know when the pie has set properly?

The pie is ready when the filling has thickened and holds its shape after being chilled. It should feel firm to the touch but still creamy.

3. Can I use chocolate syrup instead of chocolate chips?

While chocolate syrup can be used, it may result in a different texture. Chocolate chips or melted chocolate are best for achieving the smooth, rich filling.

4. Can I make this pie in advance?

Absolutely! This pie is ideal for making ahead of time and letting it chill overnight. In fact, the flavors deepen and improve the longer it sets.

5. Can I use a store-bought whipped topping instead of homemade whipped cream?

Yes, you can use store-bought whipped topping to save time. Just fold it into the chocolate mixture as you would with homemade whipped cream.

6. Is this pie gluten-free?

If you use a gluten-free graham cracker crust or another gluten-free crust alternative, this pie can easily be made gluten-free.

7. Can I freeze this No Bake Chocolate Pie?

Yes, you can freeze it! Once set, cover it tightly and freeze for up to 2 months. Let it thaw in the fridge for a few hours before serving.

8. What can I do if my whipped cream doesn’t form stiff peaks?

Make sure you’re whipping the cream in a chilled bowl with chilled beaters. If it still doesn’t form stiff peaks, it may be that the cream wasn’t cold enough or wasn’t whipped long enough.

9. Can I use a different type of chocolate?

Yes, feel free to use milk chocolate, white chocolate, or even a combination of dark and milk chocolate for a richer or sweeter flavor.

10. Can I add other toppings to the pie?

Absolutely! You can top the pie with chocolate shavings, fresh berries, chopped nuts, or even a drizzle of caramel sauce for extra flavor and decoration.

Conclusion

This No Bake Chocolate Pie is a quick, decadent dessert that combines the best of chocolate, creamy filling, and a crunchy crust—all without turning on the oven. Whether you’re short on time or simply want an easy yet indulgent treat, this pie delivers on both flavor and convenience. With endless possibilities for customization and an incredibly satisfying texture, it’s a dessert you’ll keep coming back to!

No Bake Chocolate Pie

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Indulge in this creamy, decadent No Bake Chocolate Pie, a quick and easy dessert that requires no oven time. With a smooth, velvety chocolate filling on a buttery graham cracker crust, this pie is the perfect make-ahead treat for any occasion. Rich, satisfying, and irresistibly delicious!

Author: Emily
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Yield: 8 slices
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture is well combined. Press it into the bottom of a 9-inch pie dish, covering the base and slightly up the sides. Chill in the refrigerator for at least 30 minutes to set.
Make the chocolate filling: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until completely smooth. Allow the melted chocolate to cool slightly.
Whip the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla extract, and continue to beat until well combined. Slowly add the cooled melted chocolate, mixing until smooth.
Whip the heavy cream: In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. Gently fold the whipped cream into the chocolate mixture until fully incorporated.
Assemble the pie: Pour the chocolate filling into the chilled graham cracker crust, spreading it out evenly. Smooth the top with a spatula.
Chill the pie: Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set and firm up.
Serve: Before serving, top the pie with whipped cream and garnish with chocolate shavings or chocolate chips, if desired. Slice and enjoy!

Notes

If you prefer a different crust, you can swap the graham cracker crust for an Oreo crust or even a store-bought pre-made pie crust.
To ensure the filling has a smooth texture, make sure the melted chocolate isn’t too hot when mixing it into the cream cheese mixture.
For an added twist, consider adding a layer of caramel or peanut butter under the chocolate filling.