Who wants a recipe for an no bake chocolate pie that needs only 7 ingredients and takes just 15 minutes to make? The silky smooth filling that melts in your mouth, in an Oreo crust cannot be beat!
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Why You'll Love This Recipe
- Easy recipe! No Bake! Elegant look!
- Addicting smooth chocolate flavor that's ideal for the chocolate lover in your life!
Ingredient Notes and Substitutions
- Heavy Cream - aka...heavy whipping cream. If you want to substitute cool whip for the fresh whipped cream you can. You will need 2 (8oz) containers.
- Oreos - This recipe calls for the chocolate crème filled Oreo cookies. The chocolate filling in those slightly different than the white crème filling. However, regular Oreos are fine you will just need to add 2 tablespoons of butter to hold the crust together. OR for a gluten free pie you can use the new gluten free oreos! You will need to add the additional butter for that kind of oreo as well. Purchasing a pre-made oreo pie crust is an option as well, however, you will only need ½ to ⅔rds of the amount of filling this recipe makes so I would buy 2.
- Butter - both unsalted butter and salted butter work fine for this recipe.
- Chocolate Chips - You can use milk chocolate chips, semi-sweet chocolate chips, or dark chocolate chips. If you prefer to use Baker's chocolate instead you will need 6 ounces.
- 9 Inch Pie Dish - You can use an 8 inch springform pan in place of the pie dish.
Things I personally use for this recipe!!!
Step by Step Instructions
- Place 20 chocolate crème filled Oreos in the base of a food processor.
- NOTE - You can also place them in a ziploc bag and crush them with a rolling pin.
- Process the Oreos into fine crumbs.
- Add the butter to the cookie crumbs and pulse until blended in.
- Press the crumbs into a 9-inch pie plate to create the Oreo pie crust.
- Set Aside.
- Measure chocolate chips into a microwave safe bowl or measuring cup. I LOVE these silicone melting cups for melting chocolate!
- NOTE - you could also use a double boiler.
- Add ½ cup heavy cream and salt to the chocolate.
- Microwave 20 to 30 seconds at a time to melt the chips until the mixture whisks smoothly together.
- IMPORTANT -Heat only enough to just melt the chips. If you overheat the chocolate can scorch. Also heating more than necessary makes it take forever to cool.
- Cool the melted chocolate mixture to room temperature.
- TIP - You can speed this up by placing the container in the fridge or freezer for a few minutes stirring here and there to cool faster. Keep an eye on it though because you don't want it to become too cold.
- Beat 1 cup of heavy cream, vanilla extract and ⅛ cup powdered sugar in a medium bowl (or in my case a 4 cup measuring cup) until stiff peaks form.
- You can do this with hand beaters or and immersion beater with the whisk attachment.
- See this tutorial if you're unsure of the difference between soft peaks and stiff peaks.
- Carefully fold the whipped cream into the chocolate mixture.
- Make sure to fold, not stir. See this tutorial if you're unsure how.
- Scoop the chocolate mousse filling into the Oreo pie shell.
- Use a rubber spatula or the back of a spoon to smooth the filling into the crust.
- Refrigerate for at least 6 hours.
- Garnish the top of the pie with additional whipped cream and chocolate shavings or jimmies if you would like.
Recipe FAQs and Expert Tips
It is really, really important to let the chocolate mixture cool to room temperature before folding in the whip cream. If your chocolate mousse separated, odds are you got impatient and added the whipped cream too soon.
I mentioned above that it's super important to fold in the whipped cream instead of stirring it in. This is because stirring the whipped cream breaks all the tiny air bubbles you just beat into the cream causing your pie to not be fluffy creamy. Stirring will leave you with a dense, heavy and probably runny pie.
Two to three days kept in the fridge. After that the crust starts to get soggy.
With garnish on the top you may need to get a little more creative than plastic wrap on the top for this pie. I often put a large mixing bowl upside down over the top. Remember to keep this pie in the fridge.
Easy! Due to popular demand I have two recipes with these flavor variations! Check out my Chocolate Peanut Butter Mousse Pie and my Grasshopper Pie!
Related Pie Recipes
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Irresistible Chocolate Mousse Pie Recipe
- Prep Time: 15 minutes (not including chilling time)
- Cook Time: 0 minutes
- Total Time: 15 minutes (does not include chilling time)
- Yield: One 9 inch pie 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
Who wants a recipe for an no bake chocolate pie that needs only 7 ingredients and takes just 15 minutes to make? The silky smooth filling that melts in your mouth, in an Oreo crust cannot be beat!
Ingredients
- 20 Chocolate Creme Filled Oreos
- 1 Tbs. Butter
- ½ cup Heavy Cream
- 1 cup Chocolate Chips (Milk Chocolate or Semi-sweet)
- 1 tsp Vanilla Extract
- ¼ tsp Salt
- 1 cup Heavy Cream
- ⅛ cup Powdered Sugar
Instructions
- Crush up the Oreos into fine crumbs using a food processor.
- Add the butter and pulse until blended in.
- Press the crumbs into a 9 inch pie plate.
- Set Aside.
- Measure chocolate chips into a microwave safe bowl or measuring cup.
- Add ½ cup heavy cream and salt.
- Microwave 20 to 30 seconds at a time to melt the chips and the mixture whisks smoothly together.
- Heat only enough to just melt the chips. If you overheat the chocolate can scorch. Also heating more than necessary makes it take forever to cool.
- Cool to room temperature. You can speed this up by placing the container in the fridge or freezer for a few minutes stirring here and there to cool faster. Keep an eye on it though because you don't want it to become too cold.
- In a small bowl, whip 1 cup of cream, vanilla and ⅛ cup of powdered sugar until stiff peaks form.
- Carefully fold the whipped cream into the chocolate mixture.
- Pour into the Oreo pie shell and chill for at least 6 hours.
- Top with additional whipped cream, chocolate shavings, or jimmies if desired.
Notes
- Heavy Cream - aka...heavy whipping cream. If you want to substitute cool whip for the fresh whipped cream you can. You will need 2 (8oz) containers.
- Oreos - This recipe calls for the chocolate crème filled Oreo cookies. The chocolate filling in those slightly different than the white crème filling. However, regular Oreos are fine you will just need to add 2 tablespoons of butter to hold the crust together. OR for a gluten free pie you can use the new gluten free oreos! You will need to add the additional butter for that kind of oreo as well. Purchasing a pre-made oreo pie crust is an option as well, however, you will only need ½ to ⅔rds of the amount of filling this recipe makes so I would buy 2.
- Butter - both unsalted butter and salted butter work fine for this recipe.
- Chocolate Chips - You can use milk chocolate, semi-sweet , or dark chocolate chips. If you prefer to use Baker's chocolate instead you will need 6 ounces.
- 9 Inch Pie Dish - You can use an 8 inch springform pan in place of the pie dish.
Keywords: chocolate mousse pie recipe, no bake chocolate pie, no bake chocolate mousse pie, easy chocolate pie
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