No Bake Chocolate Pie

As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

It’s pie season! I have the easiest, most scrumptious no bake chocolate pie recipe for you with options for personalization. My mouth waters just thinking about the silky smooth texture and rich flavor in this dessert! 

If you have family and friends who expect dessert for any occasion, this homemade jello chocolate pudding pie is the ticket to their hearts. You can make it with a variety of crusts and serve it with whipped cream. Each bite simply melts in your mouth!

I have all the details for my newest easy pie recipe using an Oreo cookie crust and scrumptious Graham Cracker crust. My family gobbled it up and is already asking when I can make it again.

For all my fellow chocolate lovers, try these decadent Mini French Silk Pies with a salted toffee graham cracker crust. Or check out this Easy Lemon Pie or this always popular Key Lime Pie for two easy as can be pies!

Want a true showstopper? My Amazing Mile High Mud Pie has layer upon layer of coffee and chocolate ice cream, with tantalizing ribbons of fudge sauce all wrapped up with an Oreo cookie crust. Or if decadence and no bake is what you want, then my Oreo Dessert Pudding or this Butterscotch Cinnamon Pie is for you!

I was inspired last year when we hosted Thanksgiving with our longtime and close friends – I asked what kind of pies they liked and she said one of their favorites is the Pioneer Woman’s Chocolate Pie. And with five boys they know their chocolate pudding pie! That was all my chocoholic family needed to hear!

Primary Ingredients for Dark Chocolate Pie

The full list of ingredients and measurements are in the recipe card at the end of this post.

• Crust |  This delicious no bake chocolate pie works with a Graham Cracker, Oreo cookie crust, or a traditional dough crust – you can even use frozen or store bought — see my notes below.
• Sugar | My favorite is all-natural cane sugar — I use it in all of my baking!
• Cornstarch | This thickens the filling. You can use tapioca starch as an alternative. But I always try and use non-GMO cornstarch.
• Milk | Using whole milk instead of low-fat or skim varieties will make your filling richer and help it set up better.
• Eggs | Only using the yolks will give your treat a silky texture! 
• Bittersweet or semi-sweet chocolate | A higher percentage of cacao will deepen the flavor. Make sure your bar includes cocoa butter to help it melt. 
• Vanilla Extract | Try my Bourbon Vanilla or use regular extract, not imitation.
• Whipped Cream | No jello chocolate pudding pie would be complete without a dollop of this! Easy instructions in the printable recipe card — try chocolate whipped cream too!

TFC PRO TIP | If using a pie shell that requires baking — make sure to cool completely before pouring hot chocolate pudding mixture into the crust.

How to make jello Chocolate Pudding Pie

Start by making your desired pie crust! For this recipe, I made it using a Graham cracker crust and an Oreo Cookie crust.

Stir the sugar, cornstarch, and salt together in a medium saucepan. Then, whisk in the milk and egg yolks, whisking well.

Over medium heat, continue whisking until the mixture comes to a light simmer and starts to thicken, about 8 minutes. If you are doubling this recipe, this step can take twice as long.

When the consistency is similar to pudding, remove the pan from the heat. Stir in the chocolate, butter, and vanilla until smooth. Allow mixture to cool for 10 minutes, stirring occasionally so a skin doesn’t form. 

Pour the mixture into your crust and chill until set, at least 4 hours, preferably overnight. Be sure to leave it uncovered! Otherwise, steam will get trapped and prevent it from setting up properly or cause the crust to become soggy.

Serving Tips

As mentioned earlier, for this recipe shoot, I actually doubled the recipe, pouring the chocolate pudding mixture into two deep dish pie shells. The chocolate pudding pie with graham cracker crust chilled and firmed up beautifully (same pudding mixture remember!), but the Oreo crust mixture did not set up as well. I give tips for how to resolve them in the FAQ below. 

• Be sure your pie has set well, chilling at least 4 hours – preferably overnight. 
• Using a sharp knife, run under hot water, slice the pie into desired wedges and remove with pie server. 
• You may want to make the first wedge smaller as you might “butcher” it getting it out of the pie plate, the rest should be easier to get from there. 
• Serve with a pretty swirl of sweetened whipped cream. 
• Dust tops with a little cocoa powder.
• Shave some chocolate over the top, white or dark chocolate would be great here.
• Drizzle a little hot fudge or chocolate ganache over the top of the pie.
• Make chocolate whipped cream (see recipe card)
• If desired, spoon sweetened whipped cream or topping over the entire pie and decorate with shaved chocolate. This is how the Pioneer Woman’s husband Lad loves this pie! Can’t argue with that!

Recommended Equipment

• Pans | Make sure you are using a 9” deep dish pie plate or tart pan, I actually loved making this in a 9” tart pan, made for a bit easier slicing of the graham cracker crust. 
• Food Processor | A food processor makes short work of crushing your Oreos or Graham crackers, literally just seconds and you will be ready to press your pie crust into the dish. 
• Sturdy Whisk, strong wooden spoon and a great knife for chopping the chocolate (or if desired; break chocolate into smaller pieces and process it for a few seconds in a food processor. 

Variations & Suggestions

• If you use a store bought crust, you will probably have leftover pudding. Fill the pie shell as full as you dare, then spoon the leftover into small dishes for your gluten-free guests!
• Tapioca is a great replacement for cornstarch when thickening your no bake chocolate pie. Most recipes call for double the tapioca, but I’ve found that 1.5 times the amount of cornstarch to be better.
• This recipe is easy to double! Just be sure to split the filling between two deep dish crusts. 
• Add 1 teaspoon of espresso powder when stirring the chocolate into the pudding for a more mocha chocolate flavor. 

Frequently Asked Questions

This recipe adapted from the Pioneer Woman Chocolate Pie.

More Show-Stopping Desserts

• Easy Traditional Tiramisu | Creamy, dreamy, a similar no-bake recipe!
• Pumpkin Pie Dump Cake
• Lemon Cranberry Bars
• Nantucket Cranberry Pie {Easy Cranberry Dessert Recipe}
• Cranberry Christmas Cake
• White Chocolate Peppermint Cookies
• Easy Chocolate Loaf Cake
• Nothing Bundt Cake Recipe

LOVE IT? PIN IT!

I sure hope you try this recipe and love it as much as our family does! This is a fantastic Thanksgiving or Christmas dessert, but would certainly be welcome at our table during any holiday or party! Be sure to rate the recipe and comment below.

Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below the recipe!

No Bake Chocolate Pie

Author: Kathleen Pope • The Fresh Cooky 2021

5 from 9 votes

It’s pie season! I have the easiest, most scrumptious no bake chocolate pie recipe for you with options for personalization. My mouth waters just thinking about the silky smooth texture and rich flavor in this dessert! 

Cook ModePrevent your screen from going dark

Print Save Saved! Pin Recipe Rate

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 23 minutes mins

Course Pies

Cuisine American

Servings 1 9″ deep Dish Pie (about 10-12 servings)

Calories 340 kcal

Equipment

• ▢
  OXO Good Grips 11-Inch Better Balloon Whisk
• ▢
  Vasa Casa Ceramic Pie Pan – 10.6 Inches Round Pie Plate for Baking, Deep Pie Dish with Ruffled Edge, White
• ▢
  Webake 9.5 Inch Tart Pan Heavy Duty Quiche Pan Removable Bottom Nonstick Deep Baking Dish Pie Plate Pie Mold

Ingredients

  

1x2x3x

• ▢ [1 9” deep dish Graham Cracker Crust, Oreo Crust or Pie Crust (completely chilled if baked)]
• ▢ 1 ¼ cups sugar, all natural cane sugar or white sugar
• ▢ [¼ cup cornstarch ]
• ▢ ¼ teaspoon salt
• ▢ 3 cups whole milk, may replace with half & half, but do not use lower fat percentages of milk, your chocolate pudding pie mixture may not set up
• ▢ 4 egg yolks, large
• ▢ [6 ½ ounces bittersweet or semi-sweet chocolate, chopped finely]
• ▢ [2 teaspoons bourbon vanilla extract or regular vanilla extract]
• ▢ 2 tablespoons butter, cut into smaller pieces
• ▢ Optional | Whipped Cream for serving

Instructions

 

• Make and chill desired pie crust or use store bought pie crust. Recipe for Oreo Cookie Crust and Graham Cracker Pie crust linked here. Make sure crusts are completely cool and chilled before pouring in warm pudding.
• Combine sugar, cornstarch and salt in a medium saucepan, stirring to combine. 
• Add milk, egg yolks and whisk until lighter in color. 
• Place pan over medium heat, stirring constantly until mixture barely reaches a simmer, becoming thick, for a single recipe, this will take about 8 minutes, if doubled it will take about 15 minutes. It will take a bit, but will suddenly start getting thick, like pudding. That’s your queue to remove from heat. 
• Stir in chopped chocolate, butter and vanilla extract, stirring until smooth and combined. 
• Pour chocolate pudding mixture into pie crust* and chill uncovered in fridge for 4 hours or overnight. Cut into slices and serve with a dollop of whipped cream and a little shaved chocolate if desired. 
• 
  Sweetened Whip Cream8 oz Heavy Whipping Cream
• 1 teaspoon vanilla extract
• 3-4 tablespoons powdered sugar
• In a cool mixing bowl (sometimes I’ll put mine in the freezer for a few minutes if it’s a hot day) pour your cold whipping cream (heavy cream) into the mixing bowl and using a hand mixer fitted with a whisk attachment and whip on high speed until stiff peaks form.
• Add in powdered sugar and vanilla and continue to whip until firm, more firm than you are used to, you want it nice and thick, almost to butter!
• Scoop whipped cream into a piping bag with a tip (this is a good starter set), and keep in the coldest part of your fridge until the pie is completely cooled and ready to serve.
• 
  Chocolate Whipped Cream Recipe1 cup (8 oz heavy whipping cream)
• 2 tablespoons cocoa powder
• 3-4 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Follow same process as above, but add cocoa powder when adding powdered sugar!

✱ Kathleen’s Tips

If you use a store bought pie crust, you will probably have leftover pudding, fill the pie shell as full as you dare, then spoon the leftover into small dishes and let your gluten-free family enjoy!

If using a regular pie crust or the graham cracker pie crust, be sure to cool completely before pouring the chocolate pudding mixture into the pie shell. I typically cool for 10 minutes, then place in fridge or freezer. 

If making Oreo cookie crust, mine never quite set up — nobody complained about it though, it was gobbled up however; this is what I would do next time. Make Oreo cookie crust and freeze for one hour to firm all aspects of crust. Cool pudding mixture for 15 minutes, stirring occasionally to release the heat and keep the film from forming on top. Pour pudding into frozen Oreo crust and chill at least 6 hours. 

This recipe doubles beautifully, just be sure to to split into two deep dish pie crusts. 

Why is my pie runny?

Chill the dessert for at least four hours, but longer is usually better. If still runny, did you use 2% or lower milk? The lower milk fat can cause it to be runnier, there is nothing wrong with it, just not as pretty when you slice it.

Storage

This dark chocolate pie is best when served well chilled and be sure store any leftovers back in the fridge. The crust may get a bit soggy after 2-3 days – but the contents are still safe to eat up to 7 days. 

This recipe adapted from the Pioneer Woman Chocolate Pie.

Gluten-Free Chocolate Pie

The chocolate pudding pie filling is naturally gluten-free, just make sure you use Gluten-Free graham crackers or Gluten-Free Oreo Cookies! Divine, you won’t taste any difference!

Nutrition

Serving: 1 Calories: 340 kcal Carbohydrates: 41 g Protein: 6 g Fat: 17 g Saturated Fat: 9 g Polyunsaturated Fat: 8 g Cholesterol: 73 mg Sodium: 164 mg Fiber: 3 g Sugar: 27 g

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Tried this recipe?Let us know how it was!

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.