What do you do when you’re craving chocolate but don’t want to turn on the oven? You make this decadent No Bake Chocolate Pie made in an Oreo cookie crumb crust.
One year ago this week, I woke up a nervous wreck. I was filled with both excitement and anxiety as I got ready for work. As I drove into town, I rehearsed in my head what I was going to say. I kept wanting to pinch myself. Is this really happening? Am I really going to do this? I walked into work where my department was isolated from the rest of the company. We had just moved our offices into a brand new training center that the company had built. It was very quiet, almost lifeless. The head boss had a big glass office up front so he could watch our every move. No room for slacking off or even chatting with one another. I waited for my supervisor to settle into his desk next to mine then asked for a private meeting. The one I’ve been waiting two years to do. I handed him my letter of resignation. I told him I was quitting so I could move back to Pittsburgh, which was partially true. I didn’t tell him how miserable I was working there. How I never felt like I belonged during the four years I’ve worked there with coworkers constantly questioning my life choices of being a single, childless woman living on her own without mommy and daddy around. How I lost my motivation after realizing there really was no career growth for me. I don’t think my supervisor was surprised as my feelings of discontent leading up to that moment didn’t go unnoticed. One meeting down, one more to go with the head boss. After accepting my resignation, I breathed a heavy sigh of relief then ran off to tell the only few friends I had at the company my big news.
And then I got kicked out. Normally when you resign, you would finish out two weeks to tie up loose ends and transfer current work until the company could fill your spot. Except that same day one hour before quitting time, the head boss told me there was no point in coming back, so that was my last day. Actually, he told me I could leave right that minute, but I still had to say good bye. Still needed to clean out my desk. I left that day barely saying good bye to anyone. There was one guy on vacation who didn’t even know I quit until he asked about me. Nobody threw me a good bye party or even took me out for one last lunch to thank me for my four years. It was like I was never there. I found out later that they got rid of my position altogether and donated all of the video equipment to a nearby school.
One year ago this week, I put in motion the next chapter of my life, a career change from videographer to recipe developer and food photographer. A career I didn’t even know existed yet is the perfect match for me. I’ve always loved recipes since I could remember, stealing my mom’s magazines and tearing out recipes of brownies and shrimp toast. Now people want to hire me for my passion and my talent? Of course I wouldn’t be sitting here typing this without you. You’re reading my words, making my recipes, making a difference in my life. To thank you, I made No Bake Chocolate Pie. I wish I could thank you in person and serve you up a big slice right now, but for now I can provide you a recipe for a luscious, sinful dessert that doesn’t require turning on your oven.
Based on your feedback, you really love no bake desserts. I don’t blame you. Who wants to turn on the oven when you don’t have central air? Or if you do have central air like me, who really wants to crank up the air (and your electric bill) for the oven? I’ve made you strawberry pie and peanut butter pie. Now it’s time for classic chocolate pie.
This chocolate pie is very decadent and a little rich, exactly what a chocolate pie should taste like. Also, I tried being fancy with chocolate curls but apparently I’m not meant to be a cake decorator. I didn’t add any big ones to the photos because they weren’t exactly curls, but if you want to try your hand, The Pioneer Woman shows you how.
- 2 cups chocolate sandwich cookie crumbs (such as Oreo)
- 1/4 cup butter, melted
- 1/2 cup heavy whipping cream, cold
- 8 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 4 ounces semisweet chocolate, melted and cooled 15 minutes
- 1 teaspoon vanilla extract
- In a large bowl, mix together the cookie crumbs and butter. Pat into a 9-inch pie plate. Refrigerate at least 30 minutes before filling.
- In a large mixing bowl (with whisk attachment if using stand mixer), beat the heavy cream until it thickens and stiff peaks form, roughly 3-4 minutes (when you pull the beaters up, peaks will form and not fall over). Transfer to another bowl and keep cold in the refrigerator.
- In the same mixing bowl (no need to clean bowl - switch to paddle if using stand mixer), beat together the cream cheese and sugar until smooth and creamy, about 2-3 minutes. Beat in the chocolate and vanilla. Scrape down the bowl.
- Fold in the whipped cream until fully incorporated then spread into the pie crust. Refrigerate at least 4 hours or overnight before serving (you can speed up this process in the freezer).
Source: Adapted from Food Network
More No Bake Recipes
No Bake Peanut Butter Cup Pie
No Bake Chocolate Cherry Tartlets (can sub strawberries)