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chocolate pie with slice missing

No Bake Chocolate Cream Pie

This is the BEST No Bake Chocolate Cream Pie recipe! An Oreo crust is filled with a thick eggless chocolate filling and topped with whipped cream!
Course Dessert
Cuisine American
Keyword chocolate, pie
Prep Time 30 minutes
Chill Time 2 hours
Total Time 30 minutes
Servings 8 servings
Calories 293kcal
Author Dorothy Kern
Cost $8


  • 1 9-inch Oreo Crust (or store bought)
  • 4 ounces unsweetened chocolate, plus more for topping 113g
  • 1 14 ounce can sweetened condensed milk 396g
  • 2 cups heavy whipping cream 474ml
  • 1/4 cup powdered sugar 29g
  • 1 teaspoon vanilla extract 5ml


  • 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 half 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.



Troubleshooting tips

The pie SHOULD set just fine. If it doesn't, here are some possible reasons why:
  • 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 HALF the whipped cream in the filling; the other half is for topping.
To substitute cool whip: use one (8-ounce) container for the filling. Use about half a second container for the topping (or more if you want lots).


Serving: 1slice | Calories: 293kcal | Carbohydrates: 9g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 81mg | Sodium: 26mg | Potassium: 162mg | Fiber: 2g | Sugar: 4g | Vitamin A: 875IU | Vitamin C: 0.3mg | Calcium: 53mg | Iron: 2.5mg