Easy Chocolate Pie (No-Bake)

An easy chocolate pie sprinkled with flaky salt and cut into slices.

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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.


For the Oreo Crust

  • 2 cups (290 grams) Oreo cookie crumbs cookies (about 19 cookies)
  • 3 tablespoons (35 grams) unsalted butter, melted (plus more as needed)
  • 2 tablespoons (25 grams) granulated sugar

For the Easy Chocolate Filling

  • 1 cup (180 grams) bittersweet chopped chocolate or high-quality chocolate chips
  • 1-1/2 cups (360 grams) heavy cream, divided
  • 4 ounces cream cheese or mascarpone, softened
  • 1/2 cup (100 grams) granulated sugar
  • 2 tablespoons (16 grams) cocoa powder (either Dutch-processed or natural)
  • 1 teaspoon espresso powder
  • 2 teaspoons vanilla extract
  • ½ teaspoon coarse kosher salt (see note)
  • Maldon flaky salt, for garnish (optional)


Prepare the Crumb Crust:

  1. In a bowl, mix together the Oreo crumbs, melted butter, and sugar. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add more melted butter, a tablespoon at a time. If it’s too wet, add a tablespoon more Oreo crumbs until it’s the correct consistency.
  2. Pour the Oreo crumbs into the pie plate and start pressing them up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute them into the bottom of the pie plate. Then, pack it down into an even layer using a flat-bottomed cup or measuring cup.
  3. If baking: Bake in a preheated 350ºF oven for 10 minutes. If freezing: freeze for 30 minutes for a no-bake pie option. 

Prepare the Filling and Assemble:

  1. Heat ¾ cup of the cream in a small metal saucepan on the stovetop over medium-low heat until just simmering around the edges. Remove from the heat and add in the chopped chocolate, making sure the chocolate is completely submerged. Let the mixture sit for 1 minute without disturbing it. Gently stir until it is fully combined, resulting in a shiny, silky chocolate ganache. Set aside in the metal pan to slightly cool down to about room temperature (about 70 degrees).
  2. Using an electric mixer with the whisk attachment, whip the cream cheese, granulated sugar, cocoa powder, espresso powder, vanilla extract, and salt on medium speed until completely smooth, about 2 minutes, scraping down the sides of the bowl halfway through.
  3. With the mixer running, slowly add in the remaining ¾ cup of cream. Once added, stop and scrape down the sides of the bowl to ensure no cream cheese is stuck to the bottom of the bowl. Whip on medium speed until the cream is thickened to stiff peaks.
  4. Fold in about 1 cup of the chocolate ganache to the cream cheese mixture.
  5. Transfer the chocolate-cream cheese filling into the prepared pie crust and smooth over the top.
  6. Chill it in the freezer for 10 minutes to set the filling.
  7. If the chocolate ganache has set up, heat it over very low heat until it’s silky smooth, but not super hot.
  8. Working quickly, pour the remaining ganache on top of the cold pie. For a beautiful smooth finish, pick up the pie plate and tilt it to use gravity to send the chocolate ganache to the edges of the crust. Alternatively, use an offset spatula to glide the chocolate ganache to the edges.
  9. Chill the pie in the refrigerator for 4 hours to set up. If desired, sprinkle the top of the pie with Maldon flaky salt before serving.


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

You can use any type of chocolate sandwich cookie you like, including gluten-free. Just know that the amount of butter the crust will require will vary depending on the brand you use!

Looking for shortcuts? Opt for a store-bought Oreo crust! Alternatively, skip the crust altogether and layer whole chocolate sandwich cookies in the bottom of the pie dish (or an 8" square baking pan). During testing, this shortcut produced clean slices and was a family favorite.

Choose bittersweet chocolate with 60%-80% cocoa content, opting for a pure chocolate bar (or couveture pieces). If unavailable, use high-quality chocolate chips.

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.