No Bake Chocolate Pie

This No Bake Chocolate Pie is the ultimate chocolate indulgence with an Oreo cookie crust and thick, smooth, decadent dark chocolate filling that has a texture somewhere between chocolate pudding and ganache. It is so creamy and perfectly sweet with a subtle saltiness. Although it looks so rich, it is actually too easy to eat and doesn't feel heavy. Chocolate lovers will swoon over this stunning no bake dessert, and since it doesn't require turning on the oven, it is perfect to make during the Summer months. If you love this, then check out my Chocolate Peanut Butter Pie Bars and if you love chocolate, make sure you check out my most popular Moist Chocolate Cake recipe.

WHY THIS RECIPE WORKS

• Easy cookie crust - you don't need to make pastry for this pie. I make a simple cookie crust from crushed Oreos and melted butter which tastes incredible with the silky chocolate filling and pure whipped cream topping. Just blend Oreos with some butter and it makes the most delicious base for this delicious chocolate filling.
• No bake filling - you just need a few minutes to bake the crust, but the filling requires no baking so you can leave the oven off for the most part.
• Make-ahead - You can make this pie up to 2 days in advance and it will not compromise the taste.
• Thick and smooth texture - the filling has the perfect set that is thick enough to slice neatly but also so creamy and smooth.
• Rich chocolate flavor - you will love the smooth and rich chocolate taste that comes from pure unsweetened chocolate.

• Eggs - 3 large egg yolks will form the basis of the chocolate filling. They will create a smooth and luxurious texture.
• Chocolate - you'll need a blend of milk chocolate and bittersweet chocolate. Do not change these ratios as the high cocoa butter content in bittersweet chocolate is what helps the filling set to a nice thick and firm consistency so you can slice it easily.
• Milk - whole milk is best for this recipe.
• Corn starch - a bit of corn starch thickens the filling for the perfect set, in addition to the egg yolks.
• Cream - you'll need 35% whipping cream to make the custard filling, and also to whip for decorating and serving. It will add richness and body to the filling for a texture that is irresistible.

STEP BY STEP INSTRUCTIONS

• STEP 1). Make the crust. Melt the butter in the microwave on low heat, then set it aside to cool slightly while preparing the cookie crumbs. Place whole Oreo cookies (filling and all) into a food processor and pulse until it forms crumbs similar to bread crumbs. You can also place the cookies into a sealed bag and crush them with a rolling pin or heavy pot. Do not over-process or it will turn into cookie butter and feel greasy.
• STEP 2). Press crust into the dish. Transfer crumbs to a medium bowl and add melted butter, then stir it together until evenly combined. Press the crumbs evenly into the base and up the sides of a 1.5-2 inch deep 9" pie dish using medium pressure and place it in the refrigerator to firm up and set for 30 minutes. Note, you need to press firm enough to help the crumbs hold together, but if you press to hard then the crust may stick to the bottom of the dish after it sets. I like to use the bottom of a measuring cup or a flat-bottomed drinking glass to help press the crumbs in.
• STEP 3). Make the chocolate filling. Place both kinds of chopped chocolate in a large bowl and set aside. Combine sugar, corn starch, cocoa powder and salt in a 1 quart saucepan and whisk until smooth. Slowly pour in the milk while mixing, then mix in cream until combined. Whisk in the egg yolks one at a time until they are evenly blended.
• STEP 4). Cook until thick. Place the pan over medium-low heat and whisk constantly until it starts to thicken. Do not walk away and do not increase the heat. Then, switch to a wooden spoon and stir constantly until it bubbles gently. Do not let it boil. This will take up to 15 minutes so be patient. It should read 85 degrees C on a thermometer and will be thick to enough draw a defined line over the wooden spoon (see video for reference).
• STEP 5). Combine custard and chocolate. Pour the chocolate mixture immediately through a fine mesh sieve and over the chocolate in the bowl. Use a spoon to push the mixture through the sieve. Let it stand for 2 minutes, then whisk gently until the chocolate melts completely and the mixture is smooth. Stir in butter until smooth and glossy. Let the mixture cool for about 5 minutes, then pour it into the chilled cookie crust.
• STEP 6). Chill. Smooth out the surface and set aside for 20 minutes to cool, then transfer to the fridge uncovered for 1 hour. After 1 hour, cover it loosely with foil so you don't disrupt the nice glossy filling at the surface and chill for at least 6 hours or overnight.
• STEP 7). Make the whipped cream topping. Place cold cream and powdered sugar in a large bowl and whip using an electric hand mixer or a stand mixer until it holds soft peaks. Mix in vanilla extract and serve a generous dollop of it over each slice of cold pie. Grate some dark chocolate over top and enjoy!

• STEP 5). Beat eggs. Remove the bowl from over the heat and place it on a tea towel. Beat the egg mixture on high speed until very pale, thick and tripled in volume while adding the remaining sugar. This will take 3-5 minutes.
• STEP 6). Mix in melted chocolate. Add the cooled chocolate mixture and vanilla extract, then gently whisk until it in. It will thicken as you stir, turning into a pudding-like consistency. Let it cool for about 30 minutes while stirring occasionally until the mixture doesn't feel warm but isn't solidified. It needs to cool enough so that it doesn't deflate the whipped cream.
• STEP 7). Fold in cream. Add whipped cream to the chocolate mixture and fold it in gently in 2 or 3 stages until no white streaks remain.
• STEP 8). Chill. Pour the luscious mixture into the cooled crust. Place it in the fridge and let it set for at least 4 hours or up to 24 hours.
• STEP 9). Make the topping. Pour cream into a clean bowl and beat on medium speed until thickened. Then, sift in the powdered sugar and beat until soft peaks form. Spoon the whipped cream on top of the chilled pie and top with dark chocolate curls.

EXPERT BAKING TIPS

• Use pure bittersweet chocolate which is 70% cocoa solids. If you use semisweet chocolate, then the pie will definitely be sweeter and it will set softer.
• Do not over-whip the cream. If the cream is whipped to stiff peaks, it may become a bit grainy and affect the texture of the filling.
• Chill for at least 6 hours. This pie tastes best and slices best after it has sufficient time to set in the fridge. Do not try to rush this and prepare it the day before if possible.
• Cook the custard gently. If you rush the cooking process then the eggs will curdle and the filling will not set smoothly. It is important to cook gently until the corn starch is activated which is at about 85 degrees C without boiling.

RECIPE FAQ

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