No Bake Chocolate Pie with Oreo Crust

As an avid chocolate lover, I absolutely loathe this No-Bake Chocolate Pie with an Oreo crust. It takes me just under 30 minutes to assemble it, and the end result is something magnificent. The velvety smooth chocolate filling is so rich and creamy that it feels like you are eating a giant, fancy truffle.

In my family, we are all chocolate-obsessed, so on my blog, there is no shortage of chocolate desserts. This Chocolate Banana Bread and Chocolate Baileys Poke Cake are among readers’ favorites that always get rave reviews. These recipes have been on the blog for years, have received millions of views, and have made many people happy! Highly recommend you give them a try too.

No-Bake Chocolate Pie with Oreo Crust is probably the best thing ever that you can make to satisfy a chocolate craving! The decadent chocolate filling, the light crunch of the buttery Oreo crust, and the fluffy whipped cream topping make it a sophisticated, luxurious, homemade no-bake dessert that will impress everyone.

It almost reminds me of chocolate cheesecake, but lighter, and so much easier to make. This sinfully delicious dessert is ideal for date nights and special occasions like Valentine’s Day. Since it’s so easy to make, it’s also perfect on a weeknight when a craving hits, and you want to devour something more special than a chocolate bar. I guarantee you that once yoy try this recipe, you will make it over and over again.

Why you will love this recipe 

• No oven needed: I love that I don’t even have to turn on the oven for this delicious chocolate pie.  A scrumptious dessert that can be made by whipping together simple ingredients and chilling? Count me in! I especially like to make this dessert during hot summer days, it’s rich and refreshing at the same time.
• It’s quick and easy to make: It takes me less than 30 minutes to assemble this treat, and after that, I just have to wait.
• Fancy enough for a party: I can make it look fancy enough for a party or special occasion, but it is easy enough for any night of the week. No matter the occasion, this dessert is bound to impress.
• Versatile ingredients: With the Oreo crust and chocolate filling, I can play by adding different mix-ins. I tried it with fresh berries, stirred into the chocolate mixture, and it was to die for! Also, choosing your favorite Oreo flavor can instantly elevate this concoction.

What you will need

For the crust

• Cookie crumbs: I like to use regular Oreo cookies, crushed into crumbs, with the filling included to make the mixture creamy. The rich, sweet chocolate is the perfect crust for the creamy, mild chocolate filling.
• Butter: I use unsalted butter, so it doesn’t add any saltiness to the crust, melted and cooled to blend with the crumbs. It is like the glue that holds it all together and gives it a rich, buttery taste.

For the filling

• Wet ingredients: Heavy cream is important for its high fat content (at least 36% milkfat), which gives the filling a rich, velvety mouthfeel. It also helps with stability, so the pie holds its shape better. Mixing the melted butter with the chocolate and cream enhances the richness and creates a silkier texture. I use pure vanilla extract, which comes from vanilla beans, while imitation vanilla is mostly synthetic vanillin that can leave a bitter aftertaste. 
• Dry ingredients: Mixing powdered sugar with the cream adds smooth sweetness and prevents graininess. It also helps prevent overwhipping. The espresso powder intensifies the chocolate flavor for a more complex taste. 
• Cheese: Instead of cream cheese, I use mascarpone for an extra-smooth feel and a sweeter, less tangy flavor. 
• Chocolate: I prefer chopped baking chocolate (semi-sweet) to chocolate chips because it melts more smoothly. Chips have additives to maintain their shape and prevent melting. My favorite chocolate is Ghirardelli because it is rich, smooth, and always tastes perfect.

For the topping

• Wet ingredients: Heavy cream works best for whipped cream because it has a higher fat content, which creates a luxurious mouthfeel. 
• Dry ingredients: Powdered sugar dissolves fast for smoothness and has cornstarch to help it hold its shape longer. I also sprinkle some cocoa powder on for extra chocolate flavor and color. 
• Oreo cookies: I like to chop them up and use them to decorate the cake. 

How to prepare

Prepare the crust: First, I grease a 9½-inch pie pan with oil or spray it with baking spray. Then, I mix the cookie crumbs and melted butter.

Press and chill: After that, I press the mixture into the bottom and up the sides of the pan. I place it in the refrigerator to harden. 

Whip the cream: While I wait, I whip 1 cup of heavy cream with the powdered sugar and vanilla in my mixer on high until it thickens and holds its shape. 

Melt the chocolate: Now, I mix the chocolate, butter, and ½ cup of cream in a bowl, then microwave for 1 minute. I stir and microwave for another minute, then add the espresso powder. This, I stir until the chocolate is completely melted and shiny. 

Fill the crust: Once it cools a bit, I whisk in the mascarpone until smooth, then fold in the whipped cream with a spatula and pour it into the chilled pie crust. 

Make the topping: I whip 1 cup of heavy cream with the powdered sugar in an electric mixer on high until it holds its shape. Then, I add it to a piping bag fitted with a star tip and use it to decorate the top of the pie. I chop the cookies and place them on top, sprinkling cocoa powder around them. 

Chill and serve: After decorating, I let the pie chill for another hour to set before serving.

Expert tip

Everything has the right temperature

Most people already know that cream cheese and mascarpone need to be softened to room temperature so they do not clump when mixing. It is also important to have the heavy cream chilled so the fat is solid, allowing it to trap air more effectively. This is what gives the whipped cream its fluffy texture. But it is also essential to let the chocolate cool before mixing it with the cheese. This prevents the cream cheese from melting and helps avoid seizing. 

More tips to consider:

• Put the bowl and beaters in the freezer for 15 minutes before using them to whip the heavy cream. 
• Be sure to chill the crust long enough so the filling stays firm. If you’re in a hurry, put it in the freezer for 20 to 30 minutes.
• The easiest way to press the crust into the pan is with your fingers, but using a measuring cup or the bottom of a glass will also work. 
• Use high-quality chopped chocolate rather than chocolate chips, as it melts better. Chips have an added ingredient to help them hold their shape.
• Make sure the mascarpone cheese is softened to room temperature, the butter is melted but cooled, and the heavy cream is cold. 
• Use a sharp knife dipped in hot water (and wiped dry) to cut the pie for clean slices. 

Recipe variations and add-ins:

• Different crust: This pie can also be made with other crusts, like graham crackers or vanilla wafers.
• Other cookie flavors: Oreo has so many cookie flavors; this pie can also be made in dozens of different crusts. Try it with mint, peanut butter, birthday cake, dark chocolate, or golden.  
• Easy pudding pie: Instead of making your own chocolate filling, make this pie even faster and easier by using 1 (5.9oz) box of instant chocolate pudding and 2 cups of cold milk or cream. 
• Caramel sauce: I love topping this chocolate pie with my rich, thick caramel sauce. It is easy to make in 10 minutes with just 3 ingredients.
• Fruit topping: Another way to top this pie is with a bit of fruit, such as my homemade strawberry sauce, which takes just 5 ingredients. 
• Peanut butter pie: Sometimes I add creamy peanut butter to the filling, swirling it to make a chocolate peanut butter pie.

Serving suggestions:

This chocolate pie is something I have served at potlucks, parties, for brunch, and just for dessert any day of the week with the family. My kids love it as do I because we are all chocolate lovers! It goes just as good with a glass of cold milk as it does with this Grown-Up Baileys S’mores milkshake made with chocolate ice cream and Irish booze. It also pairs nicely with a cup of hot chocolate or a London Fog latte.

My kids enjoy it with a dollop of Oreo ice cream on the side, and lots of chocolate sauce. On the other side, I like mine with chocolate whipped cream and fresh berries. The creamy chocolate filling pairs so well with fresh tart raspberries. I always serve the pie chilled, and for ideal slices, I clean the knife after each slice, run it under hot water, wipe it dry, then cut another one.

How to store leftovers:

• Refrigerate: Leftover pie can be refrigerated for up to 5 days in a sealed container.
• Freezing: To freeze leftovers, I wrap them tightly in aluminum foil or plastic wrap, then place them in a heavy-duty freezer bag. Properly stored, they will maintain the best quality for about 3 months.
• Defrost: To serve, I just thaw leftovers overnight in the fridge.  

Frequently asked questions

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