Why You’ll Love This Recipe

This No-Bake Chocolate Cream Pie is a dessert that combines convenience with luxury. The chocolate filling is smooth, creamy, and indulgent, while the crust adds the perfect crunch. Since it’s no-bake, you won’t have to worry about any baking mishaps or heating up the kitchen. It’s a fantastic make-ahead dessert that sets up beautifully in the fridge, making it ideal for busy days or when you need a last-minute treat. Whether you’re a chocolate lover or just in the mood for something rich and satisfying, this pie will hit the spot.

Ingredients

1 pre-made graham cracker crust (or homemade)
1 cup heavy whipping cream
1 cup semi-sweet chocolate chips
1/4 cup granulated sugar
1 teaspoon vanilla extract
8 oz cream cheese, softened
1/4 cup powdered sugar
1 1/2 cups milk
1 tablespoon cornstarch
Pinch of salt
1/4 cup butter
Whipped cream, for topping (optional)
Shaved chocolate or chocolate chips, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the crust: If you’re using a pre-made graham cracker crust, set it aside. If you’re making your own, simply combine crushed graham crackers with melted butter and press it into the bottom of a pie pan. Chill the crust in the fridge while you prepare the filling.
Make the chocolate filling: In a small saucepan, combine the milk, sugar, cornstarch, and a pinch of salt. Cook over medium heat, whisking constantly until the mixture begins to thicken. Once thickened, remove from heat and add in the chocolate chips, butter, and vanilla extract. Stir until the chocolate is fully melted and the mixture is smooth. Let the filling cool for about 10 minutes.
Whip the cream cheese: In a separate bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Gradually add the cooled chocolate mixture and beat until everything is well incorporated.
Whip the heavy cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture until fully combined, being careful not to deflate the whipped cream.
Assemble the pie: Pour the chocolate cream filling into the chilled crust, spreading it evenly with a spatula. Refrigerate the pie for at least 4 hours, or overnight, to allow it to set.
Serve: Before serving, top the pie with a dollop of whipped cream and garnish with shaved chocolate or chocolate chips for extra flavor and decoration.

Servings and Timing

Servings: 8-10
Prep time: 20 minutes
Chill time: 4 hours (or overnight)

Variations

Crust options: While the graham cracker crust is a classic choice, you can switch it up by using an Oreo cookie crust, a crushed pretzel crust, or a nut-based crust for added texture and flavor.
Different chocolate: For a deeper chocolate flavor, try using dark chocolate chips or a mixture of dark and milk chocolate.
Add-ins: Incorporate some chopped nuts (like pecans or walnuts) or toffee bits into the filling for a bit of crunch.

Storage/Reheating

Storage: Store any leftover pie in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Since this pie is no-bake, there’s no need to reheat it. However, if you prefer your filling to be a little firmer, you can let it chill for a bit longer before serving.

FAQs

How long does the pie need to chill?

The pie should chill for at least 4 hours or overnight to allow the filling to set properly.

Can I use a different crust for this pie?

Yes! You can use any crust you prefer, such as an Oreo cookie crust, shortbread crust, or even a nut-based crust.

Is there a dairy-free version of this pie?

Yes, you can substitute the heavy cream with coconut cream or a dairy-free whipped topping and use a dairy-free cream cheese alternative.

Can I make this pie ahead of time?

Absolutely! This is a great make-ahead dessert. Prepare it the day before and let it chill overnight for the best results.

How do I prevent the filling from being too runny?

Be sure to cook the milk and cornstarch mixture until it thickens properly, and let it cool before mixing with the whipped cream to avoid any separation.

Can I freeze this pie?

While this pie is best enjoyed fresh, you can freeze it for up to a month. Just cover it tightly with plastic wrap and foil, then thaw in the fridge for a few hours before serving.

What can I use instead of cream cheese in this recipe?

You can substitute the cream cheese with mascarpone cheese for a slightly different flavor or use a non-dairy cream cheese alternative.

How do I garnish this pie?

Top the pie with whipped cream, shaved chocolate, chocolate chips, or even a drizzle of chocolate syrup for extra flair.

Is this pie suitable for children?

Yes, this pie is child-friendly, but be cautious with the chocolate type you use if you’re making a version with dark chocolate, as it can have a stronger flavor.

How can I make this pie even more chocolatey?

You can increase the amount of chocolate chips in the filling or drizzle a bit of melted chocolate on top before refrigerating the pie.

Conclusion

This No-Bake Chocolate Cream Pie is a simple yet indulgent dessert that will satisfy any chocolate lover’s cravings. With its creamy filling, crispy crust, and ease of preparation, it’s an excellent choice for busy weeknights or special occasions. Plus, the fact that it’s no-bake makes it a versatile treat you can prepare with minimal effort. Whip it up today and enjoy a slice of chocolate heaven!