Easy Chocolate Pie (No-Bake)

This Easy Chocolate Pie has a creamy, decadent no-bake filling with a chocolate cookie crumb crust, finished off with chocolate ganache and a pinch of flaky salt. While the pie is easy to make, it delivers an exceptional taste that's all about mastering the basics.

This pie is a celebration of chocolate. With its crunchy, chocolaty Oreo crust and silky, rich no-bake filling, this recipe is for the true chocolate lovers.

Though the title of "Easy Chocolate Pie" might suggest that it is ho-hum in flavor, the exact opposite is true with this recipe. Along with good-quality chocolate, this pie uses two common ingredients, vanilla extract, and salt, to elevate this dessert to the next level. And I really mean next level.

This pie is perfect for any time of year, whether it's the height of summer when a no-bake easy pie is just the ticket, or during the holidays when oven space is hard to come by. Additionally, this pie can be stashed away in the freezer for whenever you are ready to serve it.

So, let's get to making it, shall we? The article below details all the information you need to know to make this pie successfully, concluding with the recipe at the end. You can jump around using the menu below, or skip to the end of the article for the full recipe.

Jump to:

• Behind the Scenes of the Development Process
• Ingredients Needed and Substitutions
• Crust Options
• Troubleshooting the Oreo Crumb Crust
• Alternative Even Easier Pie Crust Option
• Making the Chocolate Filling
• Assembling the Pie
• Chilling Time
• Kelli's Best Tips
• Serving + Storage
• More No Bake Pies
• More Chocolate Recipes
• Full Recipe

Behind the Scenes of the Development Process

It's always the pies that I think will be super simple to develop that I end up spending the most time working through (see here this Hot Cocoa Pie). But that's okay because you win in the end with a tried-and-true, tested recipe! And I guess my family wins, too, because they got to eat their way through all the chocolate pies I was slinging to get to this end result.

Here were the requirements I was looking for with this recipe:

• to be an achievable task for the average baker, but with truly extraordinary taste.
• I didn't want to rely on store-bought shortcuts (no hate to the ubiquitous "whipped topping" in that blue container, but you won't find recipes using it on this website!)
• Additionally, I felt it was imperative that the chocolate flavor really pop while not overwhelming the palate.
• And of course, different textures within the pie would be key to balance everything out.

In the end, this recipe nailed my taste test rule: after three bites, I either crave more, or am totally fine to stop eating it. And this one hit it out of the park because I honestly couldn't get enough!

Ingredients Needed and Substitutions

Here is a brief overview of the ingredients needed to make this recipe. The recipe card lists the full recipe with quantities and detailed instructions (located below this article).

• bittersweet chopped chocolate or high-quality chocolate chips (see further discussion on this below)
• chocolate sandwich cookies (such as Oreos, though I personally prefer Newman-O's)
• unsalted butter
• granulated sugar
• heavy cream
• cream cheese or mascarpone cheese
• cocoa powder (Dutch-processed cocoa powder is preferred in this recipe for a more rounded flavor, but natural cocoa powder is also fine for deep, slightly bitter chocolate flavor)
• espresso powder (this is optional, but deepens the chocolate flavor)
• vanilla extract (use the best quality you can, and don't skimp on it!)
• coarse kosher salt (using the correct amount of salt in this pie is key to helping that chocolate flavor pop--I use Diamond Crystal coarse kosher salt, but if you use Morton's kosher salt or fine salt, decrease by half for volume, or use the same amount by weight)
• Maldon flaky salt, for garnish (optional but not optional, ya know?)

Crust Options

I wrote a whole post on Making an Oreo Pie Crust in case you are new at it. Essentially, what you need to know is that you mix together crushed Oreo cookies with butter and pat it into the pan. Doesn't get much easier than that!

You do not remove the cream filling from the cookies--it stays in the pie.

Troubleshooting the Oreo Crumb Crust

Not all chocolate sandwich cookies are the same: I've tested out making crusts using different brands of chocolate sandwich cookies, all with different results. Typically at home I use Newman-O's, and they require about 3 tablespoons of melted butter. But when I tested with the Oreo brand and a few others, each one required a different amount of butter.

So, while making an "Oreo" pie crust is pretty straightforward, the amount of butter you'll need can vary. Start with 3 tablespoons, then add more, 1 tablespoon at a time, as needed. Alternatively, if your mixture is too wet and hard to work with, add more cookie crumbs until it is easy to pat into the pan. The consistency should be like wet sand, and when you squeeze the mixture, it should hold its shape but not be soggy.

Alternative Even Easier Pie Crust Option

One day, while testing this recipe, I was feeling rather lazy and decided to skip making the Oreo crust altogether. Since I still needed to have a crust for testing purposes, I decided to layer whole Oreos in the bottom and up the sides of a pie dish. My family and I ended up loving this version. And I was surprised by how cleanly it sliced! So, if you want an extra-easy pie crust option, just put a layer of whole chocolate sandwich cookies into the bottom of a pie dish (or even an 8-inch square baking pan).

Making the Chocolate Filling

This no-bake filling is super easy to put together. Here is an overview of how to make it (with the full recipe written below this article in the recipe card):

Assembling the Pie

Chilling Time

This pie should be chilled in the refrigerator for at least 4 hours before serving, preferably overnight. It can also be frozen for up to 3 months.

Serving + Storage

This pie should be served very cold. It can be made up to 2 days ahead of time when stored in an airtight container in the refrigerator, or up to 1 month if frozen.

To serve it from frozen, let the pie sit at room temperature until it’s easy to cut into, 15-30 minutes, depending on how warm your kitchen is.

More No Bake Pies

• No Bake Oreo Pie
• No-Bake Peanut Butter Pie
• No-Bake Cannoli Pie
• Orange Creamsicle Pie

More Chocolate Recipes

I am so honored when you make a recipe from my site! If you make this Easy Chocolate Pie, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on Instagram!