No Bake Double Chocolate Pie


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a slice of double chocolate pie topped with berries

No bake double chocolate pie has a sweet chocolate crust, creamy filling and is the perfect gluten-free chocolate-filled base for all those fresh summer berries. No oven necessary!

Despite chilly temps over the weekend, I’ve got summer on the brain. Memorial Day is ahead and we’ve got not one but two (!) summer vacations booked. I’m ready to stretch out by the pool with a paperback. Of course, as anyone who’s ever met a toddler knows, there’s no room for paperbacks by the pool when three-year-olds are in the vicinity.

A girl can dream…

taking a slice of double chocolate pie

In addition to exerting boundless energy poolside, the other thing for which my toddlers can always be counted on is being totally thrilled with a chocolate dessert. And while I’m most often a chocolate cake person, I’m right there with them on any and all chocolate desserts.

A chilled, creamy chocolate pie topped with fresh berries is my idea of a perfect summer dessert. For this version, the filling is made entirely on the stovetop in under 10 minutes.

stirring ingredients in a saucepan with a whisk

It’s super creamy and rich without being overly sweet. My girls called the filling “pudding” which is definitely a fair comparison. It’s made with chopped chocolate and just a handful of other ingredients.

adding chocolate to pie ingredients

The only investment of time you have to make in this no bake double chocolate pie is waiting for it to cool. And yes, those will feel like a long few hours.

The wait-time is a critical step for the creamy filling. Transferring the pie to the fridge right away would cause it to crack, so this is a dessert that is best made ahead. Make it a day or two in advance, let it cool slowly, and everyone will cheer when it comes out of the fridge cool and rich in all its creamy chocolate glory.

No Bake Double Chocolate Pie on a white dessert stand

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3.88 from 8 votes

No Bake Double Chocolate Pie

<span class=”mceItemHidden” data-mce-bogus=”1″><span></span>This easy chilled chocolate pie is perfect for warm weather. No baking neccesary for the crumbly cookie crust and creamy chocolate filling. Make the pie up to a few days ahead to serve it cold at your next summer gathering! (As with all pies, feel free to use a store-bought chocolate crust to save time!)</span>
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 8 -10 servings


  • Food Processor
  • Mixing Bowl
  • 9" Pie Plate
  • Cooling Rack


Chocolate Crust:

  • 10 oz Chocolate Cookies (use chocolate wafer cookies or Oreos; make sure to use a gluten-free cookie if needed)
  • 4 Tbsp Butter, melted

Chocolate Filling:

  • 1 1/2 cups Sugar
  • 1/4 cup Cornstarch
  • 4 Egg Yolks
  • 1/2 tsp Kosher Salt
  • 2 cups Milk
  • 2 oz Unsweetened Chocolate, chopped I like to use high quality baking chocolate like Baker's)
  • 3 Tbsp Butter
  • 2 tsp Vanilla Extract

Optional, for topping:

  • Melted Milk Chocolate (~3 oz), for serving
  • Fresh Berries, for serving
  • Whipped Cream


  • <span></span>Make the crust (skip this step if using a store-bought crust) by placing the cookies in a food processor. Pulse until very fine crumbs form. Melt the portion of the butter for the crust in the microwave and pour over the cookies. Pulse again a few times until evenly combined. Spray a 9″x9″ pie tin with nonstick cooking spray. Press the chocolate crust evenly into the pie tin.
  • Combine the sugar, cornstarch, egg yolks and salt in a medium saucepan. Stir with a whisk a few times to combine (the mixture will be quite dry).
  • Place the pan over medium-high heat. When the pan is hot, slowly add the milk while whisking. Bring the mixture to a simmer, whisking continuously. Simmer until the mixture forms a thick custard that easily coats the back of a spoon, 4 to 5 minutes. (The transition from thin to thick custard-like consistency happens very fast and is easy to see. Just make sure not to stop whisking as the filling heats so you won’t miss this transition.)
  • Remove the pan from heat and stir in the unsweetened chocolate, butter and vanilla extract. Stir until the chocolate is melted and evenly incorporated.
  • Pour the filling over the pie crust.
  • Cool pie on a wire rack for 1 hour (don’t skip this step; if it cools too quickly, the filling will crack). Refrigerate for at least 3 hours and up to 3 days.
  • Just before serving, finish the pie with a drizzle of melted milk chocolate, fresh berries or whipped cream. Slice and enjoy!


<span></span>Recipe adapted from Nancy Fuller’s Fiery Triple Chocolate Cream Pie.


Calories: 500kcal | Carbohydrates: 72g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 130mg | Sodium: 513mg | Potassium: 226mg | Fiber: 2g | Sugar: 51g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $4.00
Calories: 500
Keyword: no bake dessert, pie
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I’ve got a post headed your way with all the fun that Molly and Clara have been up to this spring, but here’s a sneak peek!

Molly and Clara

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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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1 Comment

  1. This chocolate pie looks AMAZING! I want it now. And the picture of the girls is so adorable. I’m looking forward to your post about their springtime adventures. What summer trips do you have planned?