No-Bake Chocolate Pie – Dessert
For the Cookie Crust
For the Chocolate Filling
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Pie Plate
Lightly spray a standard-sized pie plate with spray-on oil. Cover the inside of the pie plate with plastic kitchen wrap, ensuring it extends over the sides. This makes cleanup easier and helps with pie removal.
Prepare the Cookie Crumb Base
In a bowl, combine 250g of crushed plain chocolate cookies (such as Choc Ripple or Oreos) with 100g of melted butter. Mix until the mixture clumps together, resembling wet sand.
Form the Pie Crust
Transfer the cookie crumb mixture into the prepared pie plate. Using your fingers, press the mixture up the sides and down into the middle, covering the entire interior of the pie plate. Place the pie plate into the fridge to chill.
Melt Chocolate for Ganache
In a microwave-safe dish, combine 350g of dark chocolate chips (or chopped semi-sweet dark chocolate) with 3/4 cup of cream. Microwave on high for , stopping every to stir, to prevent the chocolate from burning.
Finish the Ganache Mixture
Once melted and smooth, let the chocolate and cream mixture cool to room temperature. Stir in 1 teaspoon of vanilla extract and 1/4 cup of sifted icing sugar (powdered sugar).
Whip Cream
In a large mixing bowl, beat 3/4 cup of cream with a hand mixer on high speed until it starts to form soft peaks.
Combine Chocolate and Cream
While continuing to beat the cream on high speed, gradually add the cooled chocolate mixture, about a third at a time. Continue mixing until the chocolate and cream are completely integrated and the mixture thickens to form soft peaks.
Assemble the Pie
Carefully pour the chocolate mixture into the chilled cookie crumb crust in the pie plate. Gently smooth the mixture out with a spoon so it reaches the edges.
Chill the Pie
Place the assembled pie into the fridge to chill for at least . This allows the mixture to set and the chocolate flavors to develop.
Serve
Once chilled and set, release the pie from the pie plate and transfer it onto a serving plate. Slice and serve.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Heavy cream?
- 3/4 cup whole milk + 1/4 cup melted butter — Good for sauces, not whipping.
- Equal parts evaporated milk
- Full-fat coconut milk (1:1) — Adds mild coconut flavor.
No Vanilla extract?
- Maple syrup (1:1)
- Vanilla bean: 1 inch scraped (per 1 tsp extract)
Plan Ahead
Complete this step earlier to save time later.
- View Step 9Chill the Pie8 hours
Place the assembled pie into the fridge to chill for at least 8 hours. This allows the mixture to set and the chocolate flavors to develop.
Variations
Simple ways to adapt this recipe.
- Substitute dark chocolate with milkIngredient swap
Substitute dark chocolate with milk chocolate or white chocolate for a different flavor profile.
- Enhance the pie with a
Enhance the pie with a rich raspberry sauce or other fruit toppings.
- Experiment with different types of chocolate cookies
Such as Oreos, for the crust.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
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