Easy No-bake Chocolate Pie Recipe

Introduction

This easy no-bake chocolate pie is a quick and delicious dessert perfect for any occasion. With a buttery crumb crust and a rich, creamy chocolate filling, it satisfies chocolate cravings without turning on the oven.

Ingredients

• 200 g Digestive or graham crackers (7 oz)
• 100 g Butter (3.5 oz)
• 400 g Chocolate (14 oz)
• 400 ml Heavy cream or whipping cream (13.6 fl. oz)
• 2 tbsp Butter
• 1 pinch Salt

Instructions

1. Step 1: Crush the digestive or graham crackers into tiny crumbs using a food processor or by placing them in a sealed bag and pounding with a rolling pin.
2. Step 2: Melt 100 g of butter and mix it thoroughly with the cracker crumbs. Press this mixture evenly into the base and sides of a pie or tart pan to form the crust.
3. Step 3: Place the pie crust in the refrigerator for 20 minutes to firm up.
4. Step 4: Chop the chocolate into small pieces to help it melt smoothly.
5. Step 5: Heat the heavy cream in a saucepan just until it begins to simmer, then remove from heat. Add the chopped chocolate to the hot cream and stir gently until the chocolate melts into a smooth, creamy ganache.
6. Step 6: Add 2 tablespoons of butter and a pinch of salt to the chocolate mixture. Stir until fully combined and glossy.
7. Step 7: Pour the chocolate filling into the chilled pie crust, spreading it evenly.
8. Step 8: Let the pie cool briefly at room temperature before placing it in the refrigerator.
9. Step 9: Refrigerate the pie for several hours, or until the filling is set firmly.
10. Step 10: Before serving, enhance the flavor by sprinkling a few salt flakes on top or grating extra chocolate over the pie.

Tips & Variations

• Use dark, milk, or a mix of chocolates for different flavor profiles.
• For a nuttier crust, add chopped nuts to the cracker crumbs before mixing with butter.
• If you prefer a firmer crust, bake the crumb base for 10 minutes at 180°C (350°F) before chilling.
• Add a teaspoon of vanilla extract or espresso powder to the chocolate filling for extra depth.

Storage

Store the pie covered in the refrigerator for up to 3 days. Reheat slightly at room temperature before serving if the filling is too firm, but avoid microwaving to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, you can substitute the crumb crust with a pre-baked pastry shell or vegan cookie crumbs to accommodate different tastes or dietary needs.

How long does it take for the pie to set properly?

It typically takes at least 3 to 4 hours in the refrigerator for the filling to firm up completely, but overnight chilling will give the best results.

Easy No-bake Chocolate Pie Recipe

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★★★★★

4.8 from 122 reviews

• Author: Thomas
• Total Time: 4 hours 30 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Easy No-bake Chocolate Pie features a crunchy digestive or graham cracker crust with a smooth, creamy chocolate filling that sets perfectly in the refrigerator. It’s a quick and simple dessert that requires no oven and delivers rich chocolate indulgence with minimal effort.

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Ingredients

Scale 1x2x3x

Crust

• 200 g Digestive or graham crackers (7 oz)
• 100 g Butter, melted (3.5 oz)

Filling

• 400 g Chocolate, chopped (14 oz)
• 400 ml Heavy cream / whipping cream (13.6 fl. oz)
• 2 tbsp Butter
• 1 pinch Salt

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Instructions

1. Crush the crackers: Crush the digestive or graham crackers into tiny crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
2. Make the crust: Melt the butter and combine it thoroughly with the crushed crumbs. Press this mixture firmly into the base and sides of a pie or tart pan to form an even crust layer.
3. Chill the crust: Place the prepared crust in the refrigerator for about 20 minutes to firm up and set while you prepare the filling.
4. Chop the chocolate: Chop the chocolate into small pieces to help it melt evenly and quickly.
5. Heat the cream and melt chocolate: Warm the heavy whipping cream gently on the stovetop until just about to boil, then remove from heat. Add the chopped chocolate to the hot cream and stir continuously until the chocolate is completely melted and the mixture is smooth and creamy.
6. Add butter and salt: Stir in the butter and a pinch of salt into the chocolate mixture until fully incorporated and silky.
7. Pour filling into crust: Pour the smooth chocolate filling into the chilled pie crust, spreading it evenly.
8. Cool slightly: Allow the pie to cool at room temperature for a short time to let the filling settle before refrigeration.
9. Refrigerate to set: Place the pie in the refrigerator for at least 3 to 4 hours, or until the filling is firm and set completely.
10. Serve with toppings: Before serving, enhance the flavor by sprinkling salt flakes on top or grating additional chocolate over the pie.

Notes

• Use a high-quality chocolate (semi-sweet or dark) for the best flavor.
• The pie must be refrigerated for at least several hours to set properly—overnight is preferred.
• To crush crackers easily, use a food processor or place in a zip-top bag and crush with a rolling pin.
• This pie is best served chilled and can be stored covered in the refrigerator for up to 3 days.
• Optional: Add a teaspoon of vanilla extract to the filling for extra depth of flavor.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: no-bake chocolate pie, easy chocolate pie, chocolate dessert, no oven pie, creamy chocolate pie, graham cracker crust