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3.86 from 7 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 Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Keyword: no bake dessert, pie
Servings: 8 -10 servings
Calories: 500kcal
Author: Jess Smith via Inquiring Chef
Cost: $4.00

Equipment

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

Ingredients

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 ½ cups Sugar
  • ¼ cup Cornstarch
  • 4 Egg Yolks
  • ½ 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

Instructions

  • <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!

Notes

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

Nutrition

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