There’s something about a chocolate cream pie that instantly lifts your spirits—and when it’s no-bake, rich, and ridiculously easy to pull together? Oh yes, it’s dessert perfection. This No-Bake Chocolate Cream Pie is everything I love in a dessert: creamy, luscious, deeply chocolatey, and wildly simple to make. And it’s a no-bake wonder, which means it’s ideal for warmer months or when the oven is already busy with other dishes!
If you’re a fan of chocolate, this recipe will quickly become a favorite in your rotation. Whether you’re whipping it up for a family gathering, a holiday table, or just a random Tuesday treat, this pie never disappoints.
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Why You’ll Love This No-Bake Chocolate Cream Pie
This recipe is one of those deceptively simple desserts that looks like it took hours—but comes together with minimal effort and maximum reward. Here’s why this pie has earned a permanent place in my recipe box:
No oven required! Perfect for hot days or crowded holiday kitchens.
Ultra creamy filling with a deep chocolate flavor.
Simple ingredients you probably already have on hand.
Customizable crust and toppings for a twist on the classic.
Make-ahead friendly, which makes entertaining a breeze.
What Does No-Bake Chocolate Cream Pie Taste Like?
Pure. Chocolate. Bliss.
The filling is rich and silky, with an intense chocolate flavor that melts in your mouth. It’s not overly sweet, which makes it the perfect pairing for a fluffy whipped topping and buttery crust. Each bite is a contrast of smooth, crunchy, and creamy. The chocolate flavor shines thanks to the use of both melted chocolate and cocoa powder—double the depth, double the pleasure.
If you’ve ever had French silk pie, think of this as its low-maintenance cousin—still indulgent and dreamy, just a lot less work.
Benefits of This Recipe
Besides being irresistibly delicious, this pie is:
Quick to make – Under 30 minutes of active prep time.
Versatile – You can use different crusts or toppings.
Make-ahead – It sets up beautifully overnight.
Crowd-pleasing – Always a hit at potlucks and parties.
Kid-friendly – Easy enough for little helpers in the kitchen!
Ingredients
Here’s what you’ll need for the base recipe:
For the Crust:
1 ½ cups crushed chocolate graham crackers or Oreo crumbs (about 18 cookies)
6 tablespoons unsalted butter, melted
2 tablespoons sugar (optional, if using graham crackers)
For the Chocolate Filling:
1 cup semisweet chocolate chips or chopped good-quality chocolate
¼ cup unsweetened cocoa powder
½ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
2 ½ cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the Whipped Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Optional: chocolate shavings or curls for garnish
Tools You’ll Need
9-inch pie dish
Medium saucepan
Mixing bowls
Whisk
Rubber spatula
Electric mixer or hand whisk
Plastic wrap
Ingredient Substitutions & Additions
Crust alternatives: Swap graham crackers or Oreos for digestive biscuits, shortbread cookies, or a gluten-free cookie of your choice.
Milk options: Whole milk yields the creamiest texture, but 2% will work. Avoid non-dairy milk unless it’s a thick, creamy variety like coconut milk.
Topping: Store-bought whipped topping can be used in a pinch, but homemade is best for flavor.
Add-ins: Add a splash of espresso to deepen the chocolate flavor, or fold in chopped chocolate chunks for texture.
How to Make No-Bake Chocolate Cream Pie
Step 1: Make the Crust
Crush the cookies or graham crackers into fine crumbs using a food processor or by sealing them in a zip-top bag and rolling with a rolling pin. Mix the crumbs with melted butter (and sugar if needed) until evenly moistened. Press firmly into the bottom and sides of a 9-inch pie dish. Chill in the refrigerator while you make the filling.
Step 2: Cook the Chocolate Filling
In a medium saucepan, whisk together cocoa powder, sugar, cornstarch, and salt. In a separate bowl, whisk the egg yolks and milk until smooth. Slowly add the wet ingredients to the dry ingredients, whisking to combine. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble—about 7–10 minutes.
Remove from heat and stir in the chocolate chips, butter, and vanilla extract. Stir until completely smooth and the chocolate is melted.
Step 3: Fill and Chill
Pour the warm filling into the prepared crust and smooth the top with a spatula. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Chill for at least 4 hours, or overnight, until fully set.
Step 4: Whip the Topping
Just before serving, whip the cream with powdered sugar and vanilla until soft peaks form. Spread or pipe over the chilled pie. Top with chocolate shavings or a dusting of cocoa powder if desired.
What to Serve with Chocolate Cream Pie
This pie is decadent all on its own, but if you want to go the extra mile:
Serve with fresh raspberries or strawberries for a fruity contrast.
Add a scoop of vanilla or espresso ice cream for a true dessert showstopper.
Pair with coffee or dessert wine for a grown-up finish.
Tips for the Best Chocolate Cream Pie
Chill thoroughly: The longer it chills, the better it sets. Overnight is ideal.
Use quality chocolate: This is the star ingredient, so splurge a little if you can.
Don’t rush the pudding: Whisk constantly and don’t walk away. It can scorch fast!
Plastic wrap is your friend: Press it onto the filling’s surface to keep it smooth and silky.
Pre-chill your bowl and beaters before whipping cream for faster, fluffier results.
How to Store No-Bake Chocolate Cream Pie
Cover the pie loosely with plastic wrap or foil and store it in the refrigerator for up to 4 days. For best results, add the whipped topping just before serving.
You can also freeze the pie (without the whipped cream) for up to one month. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before serving and topping.
Frequently Asked Questions
Can I make this pie ahead of time?
Yes! In fact, it tastes even better after a night in the fridge. Just wait to add the whipped topping until you’re ready to serve.
Is this pie gluten-free?
The filling is naturally gluten-free, but you’ll need to use a gluten-free cookie for the crust.
Can I use non-dairy milk?
Full-fat canned coconut milk works best as a non-dairy option. Almond or oat milk may be too thin and could result in a runny filling.
What if I don’t have cornstarch?
You can use arrowroot starch or tapioca starch in the same amount, though the texture may vary slightly.
Conclusion
There’s just something magical about a dessert that feels so luxurious yet requires so little effort. This No-Bake Chocolate Cream Pie is proof that you don’t need an oven—or a culinary degree—to whip up a dessert that dazzles. Whether you’re serving it to guests or just treating yourself (yes, please), it’s a guaranteed crowd-pleaser.
Want more easy, no-fuss desserts? Try my Peach Cobbler with Cake Mix or the dreamy No-Bake Peach Cheesecake Cups—both bursting with fruity flavor and summer charm!
Share the Love
Tried this recipe? I’d absolutely love to see how your pie turned out! Snap a pic and tag me on Pinterest, or leave a review below. Your feedback helps others find and love these recipes too.
Nutritional Information (per slice, makes 8)
Calories: ~420
Fat: 28g
Saturated Fat: 16g
Carbohydrates: 40g
Sugar: 25g
Protein: 6g
Fiber: 3g
Sodium: 180mg
As always, these numbers are estimates and can vary based on specific ingredients used.
Happy no-baking!