No Bake Chocolate Pie
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
4 hrs
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Total Time
4 hrs 23 mins
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Servings
10 - 12 servings: 1 - 9" deep Dish Pie
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Calories
389 kcal
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Cuisine
American
No Bake Chocolate Pie
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It’s pie season! I have the easiest, most scrumptious no bake chocolate pie recipe for you with options for personalization. My mouth waters just thinking about the silky smooth texture and rich flavor in this dessert!
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Ingredients
- 1 inch deep dish Graham Cracker Crust Oreo Crust or Pie Crust (completely chilled if baked)
- 1 1/4 cups sugar all natural cane sugar or white sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk may replace with half & half, but do not use lower fat percentages of milk, your chocolate pudding pie mixture may not set up
- 4 large egg yolks
- 6 1/2 ounces bittersweet or semi-sweet chocolate chopped finely
- 2 teaspoons bourbon vanilla extract or regular vanilla extract
- 2 tablespoons butter cut into smaller pieces
- Optional | Whipped Cream for serving
Instructions
- Make and chill desired pie crust or use store bought pie crust. Recipe for Oreo Cookie Crust and Graham Cracker Pie crust linked here. Make sure crusts are completely cool and chilled before pouring in warm pudding.
- Combine sugar, cornstarch and salt in a medium saucepan, stirring to combine.
- Add milk, egg yolks and whisk until lighter in color.
- Place pan over medium heat, stirring constantly until mixture barely reaches a simmer, becoming thick, for a single recipe, this will take about 8 minutes, if doubled it will take about 15 minutes. It will take a bit, but will suddenly start getting thick, like pudding. That’s your queue to remove from heat.
- Stir in chopped chocolate, butter and vanilla extract, stirring until smooth and combined.
- Pour chocolate pudding mixture into pie crust* and chill uncovered in fridge for 4 hours or overnight. Cut into slices and serve with a dollop of whipped cream and a little shaved chocolate if desired.
- Sweetened Whip Cream8 oz Heavy Whipping Cream
- 1 teaspoon vanilla extract
- 3-4 tablespoons powdered sugar
- In a cool mixing bowl (sometimes I’ll put mine in the freezer for a few minutes if it’s a hot day) pour your cold whipping cream (heavy cream) into the mixing bowl and using a hand mixer fitted with a whisk attachment and whip on high speed until stiff peaks form.
- Add in powdered sugar and vanilla and continue to whip until firm, more firm than you are used to, you want it nice and thick, almost to butter!
- Scoop whipped cream into a piping bag with a tip (this is a good starter set), and keep in the coldest part of your fridge until the pie is completely cooled and ready to serve.
- Chocolate Whipped Cream Recipe1 cup (8 oz heavy whipping cream)
- 2 tablespoons cocoa powder
- 3-4 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Follow same process as above, but add cocoa powder when adding powdered sugar!
Equipments used:
Notes
- If you use a store bought pie crust, you will probably have leftover pudding, fill the pie shell as full as you dare, then spoon the leftover into small dishes and let your gluten-free family enjoy!
- If using a regular pie crust or the graham cracker pie crust, be sure to cool completely before pouring the chocolate pudding mixture into the pie shell. I typically cool for 10 minutes, then place in fridge or freezer.
- If making Oreo cookie crust, mine never quite set up -- nobody complained about it though, it was gobbled up however; this is what I would do next time. Make Oreo cookie crust and freeze for one hour to firm all aspects of crust. Cool pudding mixture for 15 minutes, stirring occasionally to release the heat and keep the film from forming on top. Pour pudding into frozen Oreo crust and chill at least 6 hours.
- This recipe doubles beautifully, just be sure to to split into two deep dish pie crusts.
- Chill the dessert for at least four hours, but longer is usually better. If still runny, did you use 2% or lower milk? The lower milk fat can cause it to be runnier, there is nothing wrong with it, just not as pretty when you slice it.
- This dark chocolate pie is best when served well chilled and be sure store any leftovers back in the fridge. The crust may get a bit soggy after 2-3 days – but the contents are still safe to eat up to 7 days.
- This recipe adapted from the Pioneer Woman Chocolate Pie.
- The chocolate pudding pie filling is naturally gluten-free, just make sure you use Gluten-Free graham crackers or Gluten-Free Oreo Cookies! Divine, you won’t taste any difference!
Nutrition Information
Show Details
Serving
1serving
Calories
389kcal
(19%)
Carbohydrates
52g
(17%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
89mg
(30%)
Sodium
190mg
(8%)
Potassium
243mg
(7%)
Fiber
2g
(8%)
Sugar
38g
(76%)
Vitamin A
296IU
(6%)
Calcium
116mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10- 12 servings: 1 - 9" deep Dish Pie
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 389kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 89mg | 30% |
| Sodium | 190mg | 8% |
| Potassium | 243mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 296IU | 6% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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