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This is the BEST Chocolate Cream Pie recipe with an Oreo crust and a creamy, rich chocolate pie filling then topped with whipped cream. It’s an easy decadent chocolate cream pie recipe made without eggs! This pie is a hit every time I make it – and it’s really the perfect no bake chocolate pie!
I gotta say, I think no-bake pies are my favorite and this chocolate cream pie is in my Top 5 pie recipes of all time. I literally want to shove my face in it whenever I make it.
With the rich chocolate filling and Oreo cookie crust, this easy chocolate cream pie recipe is like a pudding pie married a French Silk Pie, no eggs, simple recipe, and takes about 15 minutes to make. I make this chocolate cream pie from scratch without pudding mix – it’s like a fluffy chocolate pudding pie. No eggs means no fine-mesh strainer, no tempering, no extra long chill time. The chocolate pudding filling is creamy and rich and is super dreamy – it’s a chocolate lover’s dream!
How to make Chocolate Cream Pie
- Crust: This recipe starts with my Oreo Crust. Feel free to use a store-bought crust if you want. Or, if you want a pastry crust, pre-bake my all butter crust recipe and use it instead or use a graham cracker crust.
- This pie is a cross between pudding and mousse and made with unsweetened baking chocolate and Sweetened Condensed Milk. Unsweetened chocolate makes this a dark chocolate pie – but you can use semisweet chocolate for a more milk chocolate flavor. The sweetened condensed milk gives the filling body and sweetness. Do not use chocolate chips!
- The body of the pie will be fluffed up with fresh whipped cream made with heavy whipping cream, vanilla extract, and powdered sugar. It’s easiest to make whipped cream with an electric mixer.
- Be sure to melt your chocolate in the microwave in 30-second increments, stirring between each, until melted and smooth. It MUST cool for at least 5-10 minutes before making the pie filling.
- Once you’ve stirred together the sweetened condensed milk and chocolate, you’re going to gently fold in 1 cup of the fresh whipped cream. Do not use more than one cup – don’t eyeball it – measure it out or the pie won’t set up.
- The rest of the whipped cream goes on top of the pie in an even layer, along with some chocolate shavings or chopped chocolate on top of the whipped cream. You could also top it with crushed Oreo cookies.
Expert Tips
- Make sure you mix the melted chocolate and sweetened condensed milk before making the whipped cream. This allows the chocolate mixture to cool. Otherwise, wait at least 5 minutes before folding in the whipped cream.
- Make sure to only use 1 cup of whipped cream for the filling. The rest is for the topping.
- FOLD the whipped cream into the chocolate mixture. DO NOT STIR. Watch the video for tips on how to fold in the thick chocolate mixture. It will seem like it won’t mix in but it will.
- For garnish, you can dust it with cocoa or add chocolate shavings or curls.
Prep Time 30 minutes
Chill Time 2 hours
Total Time 30 minutes
Prevent your screen from going dark
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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.
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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.
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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.
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Carefully FOLD 1 cup 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.
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Chill pie at least 2 hours before slicing and serving. Store loosely covered in refrigerator.
- 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 1 cup of whipped cream in the filling; the rest 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
Nutritional information not guaranteed to be accurate
FAQ about this pie
Read through the post to see tips and tricks but here are the possible reasons your pie didn’t set: 1. Did you use fat-free sweetened condensed milk? 2. Did you use HEAVY whipping cream and whip it to STIFF peaks? 3. Did you only use 1 cup whipped cream in the filling? 4. Did you FOLD the whipped cream into the chocolate mixture carefully? 5. Did you let the chocolate mixture cool while making the whipped cream?
Chances are the chocolate was too hot or you didn’t fold properly. Watch the video for tips on folding the mixture.
Yes. Use one 8-ounce container in the filling and a second container for topping (probably won’t need the entire container for the topping). Again: be sure to FOLD it into the chocolate mixture.
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