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This No-Bake Chocolate Cream Pie is a chocolate lover’s dream come true. With a thick, crunchy Oreo crust and a velvety, rich chocolate filling that’s made completely without eggs or a stovetop, it’s the perfect easy chocolate pie recipe for any occasion. It’s essentially a cross between a decadent dark chocolate pudding and a light, airy French Silk pie!
I gotta say, I think no-bake pies are my favorite and this chocolate cream pie is in my Top 5 pie recipes of all time. I literally want to shove my face in it whenever I make it.
What makes this the best chocolate cream pie is the secret ingredient: sweetened condensed milk. Unlike traditional recipes that require tempering eggs and long chill times, this version is ready to chill in just 15 minutes. By folding fresh whipped cream into melted unsweetened chocolate, you get a stable, sliceable pie that holds its shape perfectly without the fuss of a fine-mesh strainer.
How to make the best no-bake chocolate cream pie? Combine melted unsweetened chocolate and sweetened condensed milk, then gently fold in fresh whipped cream for a stable, eggless filling. Pour the mixture into a chocolate Oreo crust and chill for at least 2 hours. This method creates a rich, mousse-like texture without the need for tempering eggs or using the stovetop.
Ingredients for No-Bake Chocolate Pie
- This recipe starts with my Oreo Crust. Feel free to use a store-bought crust if you want. Or, if you want a pastry crust, pre-bake my all butter crust recipe and use it instead or use a graham cracker crust.
- Sweetened Condensed Milk acts as the sweetness for the pie and the binder to help solidify the pie without having to cook it or use eggs. Use full-fat sweetened condensed milk (regular; not non-fat or fat free). Using a lower fat content milk will cause your pie to not set.
- I chose unsweetened baking chocolate specifically for this recipe because the sweetened condensed milk provides all the sugar we need. Using chocolate chips can result in a grainy texture because they contain stabilizers meant to hold their shape under heat.
- The body of the pie will be fluffed up with fresh whipped cream made with heavy whipping cream, vanilla extract, and powdered sugar. It’s easiest to make whipped cream with an electric mixer.
- For garnish, you can dust it with cocoa or add chocolate shavings or curls.
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Dorothy’s Expert Tips for a Stiff, Creamy Filling
- Make sure you mix the melted chocolate and sweetened condensed milk before making the whipped cream. This allows the chocolate mixture to cool. Otherwise, wait at least 5 minutes before folding in the whipped cream.
- Make sure to only use 1 cup of whipped cream for the filling. The rest is for the topping.
- When folding in your whipped cream, use a wide rubber spatula and a ‘cut and fold’ motion. If you stir too vigorously, you ll deflate the air bubbles, and your pie won’t have that signature fluffy mousse texture. DO NOT STIR!
- Make your whipped cream more stable by adding 1/2 teaspoon cream of tartar with the powdered sugar. This can help it last longer too.
No Bake Chocolate Cream Pie
Recipe Video
Ingredients
- 1 9-inch Oreo Crust (or store bought)
- 4 ounces (113g) unsweetened chocolate , plus more for topping
- 1 (14 ounce/396g) can sweetened condensed milk (NOT fat free)
- 2 cups (474ml) heavy whipping cream
- ¼ cup (28g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Chop chocolate and place in a medium-sized microwave-safe bowl. Heat on 50% power in the microwave in 30-second increments, stirring between each, until melted and smooth.
- Stir sweetened condensed milk into chocolate. Set aside. Doing this before making the whipped cream ensures the chocolate cools enough. Otherwise, let it sit about 5-10 minutes before using.
- Place heavy whipping cream in the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat until stiff peaks (whipped cream) forms, slowly adding powdered sugar and vanilla during mixing.
- Carefully FOLD 1 cup of the whipped cream mixture into the chocolate mixture. Do not stir or you will break the whipped cream. Place in prepared pan. Top with remaining whipped cream. Shave extra chocolate on top, for garnish, optional.
- Chill pie at least 2 hours before slicing and serving. Store loosely covered in refrigerator.
Recipe Notes
- Did you use low-fat or fat-free sweetened condensed milk? That will affect the recipe; use regular only.
- Did you whip your heavy whipping cream to stiff peaks? Did you use HEAVY whipping cream as the recipe calls for? (They sell heavy whipping cream and whipping cream at the store; it’s confusing, so buy the correct one.)
- If you stir the chocolate into the sweetened condensed milk and then make the whipped cream it should be cool enough. If it’s hot to the touch still you should wait until it cools.
- Did you fold the chocolate into the whipped cream carefully? Do NOT stir or beat – fold it slowly. If you stir it too fast it will break the whipped cream.
- Make sure to only use 1 cup of whipped cream in the filling; the rest is for topping.
Recipe Nutrition
How to make Chocolate Cream Pie Step-by-Step (no stove required!)
- Melt the baking chocolate in a small bowl. It’s important to let it cool at least 5 minutes before using so it doesn’t collapse your pie.
- Mix the sweetened condensed milk with the melted chocolate until smooth.
- Beat cold heavy cream until stiff peaks form (using a hand mixer or stand mixer).
- Fold exactly 1 cup of whipped cream into the chocolate mixture carefully.
- Add mixture to pie crust, chill to set, then top with the remaining whipped cream.
Variations
- Use any store bought or homemade pie crust you like (graham cracker crust is delicious too).
- Use German Chocolate instead of unsweetened, or use semi-sweet baking chocolate for a sweeter pie.
- Want to use Cool Whip? Substitute one 8-ounce container or whipped topping for the whipped cream. Add about half the container whipped topping for the filling and the rest on top.
FAQ about this pie
Read through the post to see tips and tricks but here are the possible reasons your pie didn’t set: 1. Did you use fat-free sweetened condensed milk? 2. Did you use HEAVY whipping cream and whip it to STIFF peaks? 3. Did you only use 1 cup whipped cream in the filling? 4. Did you FOLD the whipped cream into the chocolate mixture carefully? 5. Did you let the chocolate mixture cool while making the whipped cream?
Chances are the chocolate was too hot or you didn’t fold properly. Watch the video for tips on folding the mixture.
Yes. Use one 8-ounce container in the filling and a second container for topping (probably won’t need the entire container for the topping). Again: be sure to FOLD it into the chocolate mixture.
No, it is best to use chopped baking bars. Chocolate chips contain additives that prevent them from melting into the perfectly smooth ganache needed for this filling.
I do not recommend it. The fat in regular sweetened condensed milk is essential for the pie to set up firmly enough to slice.
For the best slices, chill the pie for at least 2 hours, though overnight is even better for the flavors to meld.
I do not recommend freezing this specific recipe, as the texture of the whipped cream and condensed milk filling can become grainy once thawed.
Will this work with a regular baked pie crust?
Yes as long as you pre-bake the crust!
My Mom requested chocolate pie for Mother’s Day and I found this one. I had most of the ingredients already and decided to give it a try. A huge hit, my Mom had two pieces, and she was very happy :). An added bonus is that it was easy to make. Definitely going into my list of favorite desserts and I’m sure she will be asking for it again.
I’m so glad you liked it!!
Flavour is very nice. Just simply too soft, and doesn’t hold its shape at all. It was worth a try, but I think I’ll keep looking. Thanks for sharing!
I’m sorry that happened – whenever I make this it holds it’s shape and I think the trick is to make sure the whipped cream is beaten to stiff peaks and folded into the chocolate.
Excellent easy recipe, video helps about folding in cream- I will make this again
My I use cocoa instead of melting solid chocolate?
I wouldn’t in this recipe – it’ll change how it firms up.
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