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 in an Oreo cookie crumb crust.
Eight years ago, 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 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, childfree 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.
Eight years ago, 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 with a no bake chocolate pie recipe for a luscious, sinful dessert that doesn’t require turning on your oven.
It’s a decadent and rich no bake chocolate cream cheese pie in an Oreo crust. No oven, no eggs. Just you and an easy summer dessert recipe.
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?
Now it’s time for classic chocolate pie.
Ingredients For No Bake Chocolate Pie
To make this chocolate no bake pie, you’ll need the following ingredients:
- Oreo cookie crumbs: I like a double dose of chocolate, but you can change up the flavors with graham crackers or even Nutter Butter cookies.
- Butter: Binds the crumbs together for the crust.
- Heavy whipping cream: Typically no bake pies are made with Cool-Whip, but I wanted to make it all from scratch including homemade whipped cream to fold into the filling.
- Cream cheese: Use a block of full-fat cream cheese (not whipped or in a tub). Using low fat and especially fat free may result in a watery filling.
- Powdered sugar: Sweetens the filling as well as helps thicken it.
- Semisweet chocolate: Gives the pie its chocolate flavor.
- Vanilla: Makes the chocolate taste extra chocolatey (much like salt would)
How To Make No Bake Chocolate Pie
To make your no bake chocolate pie recipe, first stir together the Oreo crumbs and melted butter to make the crust.
Pat into your 9 inch pie plate then refrigerate while you work on the no bake filling.
Next, beat your heavy cream on high speed until it thickens and stiff peaks form. That means when you pull the beater up, peaks will form and not fall over.
Transfer your whipped cream to another bowl and keep cold in the fridge.
In the same mixing bowl (no need to clean it), beat together the cream cheese, sugar, melted chocolate, and vanilla until smooth and creamy.
Scrape down the bowl then fold in your whipped cream until no white streaks remain.
Don’t know what that means? Learn how to fold whipped cream from The Kitchn.
Transfer to your cookie crust then chill for at least 4 hours.
How To Freeze No Bake Chocolate Pie
Sometime life gets too busy and you need to prepare your no bake chocolate pie recipe a few days before serving it.
Luckily for you, this chocolate pie without Cool Whip freezes well!
First, freeze your pie uncovered for 1 hour. This firms up the filling so your plastic wrap doesn’t stick to it.
Next, cover in plastic wrap then aluminum foil. Freeze for up to 3 months.
To serve, let sit at room temperature for 20-30 minutes or until it’s soft enough to cut with a knife.
More No Bake Dessert Recipes
Loved this chocolate pie (no bake) recipe? Check out these other no bake dessert recipes:
- 2 cups chocolate sandwich cookie crumbs, such as Oreo (keep filling in cookies when crushing)*
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, melted
- 1/2 cup heavy whipping cream, cold
- 8 ounces (1 block or 8 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
- 3/4 cup powdered sugar, sifted
- 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 while you work on the filling.
- In a large mixing bowl (with whisk attachment if using stand mixer), beat the heavy cream on high speed until it thickens and stiff peaks form, roughly 2-3 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, sugar, melted chocolate, and vanilla until smooth and creamy, about 2-3 minutes.
- Scrape down the bowl then fold the whipped cream into the chocolate mixture until no white streaks remain.
- Spread into the chilled cookie crust. Refrigerate at least 4 hours or overnight until firm (you can speed up this process in the freezer).
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Originally published July 16, 2015