No-Bake Eggless Chocolate Cream Pie Recipe Highlights
For all chocolate addicts, like me, this No-Bake Eggless Chocolate Cream Pie Recipe is what dreams are made of. The eggless chocolate filling is silky, smooth, rich, and chocolaty. All this lusciousness sits on top of a buttery chocolate cookie crumb crust. A definite crowd-pleaser. Super easy to make with simple ingredients. The hardest part of this No-Bake Eggless Chocolate Cream Pie Recipe is waiting until it’s chilled and firm. We all loved this No-Bake Eggless Chocolate Cream Pie recipe!!! I mean, really – buttery chocolate crust, creamy chocolate filling, a thick layer of whipped cream, and lots of chocolate shavings — what’s not to love?
2 – Eggless Chocolate Cream Pie Filling
This eggless chocolate cream filling is to-die-for! It’s silky, smooth, uber chocolatey, and totally irresistible. Place the chocolate in a large mixing bowl, and microwave until the chocolate is melted and smooth.
Add the coffee (if using), sweetened condensed milk, vanilla extract, cocoa powder, salt, and gelatin (if using); mix until well incorporated and smooth.
Whip the whipping cream and powdered sugar, until stiff peaks form.
Fold in the whipped cream into the chocolate mixture.
Spread the filling evenly over the crust and refrigerate the pie until firm, at least 4 – 6 hours or overnight.
3 – Decorate
This decoration is easy and requires zero skill or special tools! You just need a rubber spatula or a spoon to spread whipped cream on top. Then add some chocolate shaves or curls. Sometimes I like to add raspberries too. For the Crust: You can make your own crust with Oreo crumbs and butter, or use a store-bought crust. Feel free to use any other chocolate cracker/biscuit of your preference. For the Eggless Chocolate Filling:
Unsweetened chocolate: I like to use dark chocolate for a depth of chocolate flavor. Semisweet chocolate will also work, but the pie could be too sweet. Coffee: COFFEE is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor. Sweetened condensed milk: Be sure to use REGULAR Sweetened Condensed Milk, NOT low-fat or fat-free. We need the fat and the sugar of the regular sweetened condensed milk for the filling to set properly. Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! Cocoa powder: I use unsweetened natural cocoa powder, but Dutch-processed cocoa will work too. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Unflavored powdered gelatin + water (optional): The use of gelatin in this recipe is optional. If you don’t add it the pie will set nicely but with a less stiff texture. I like to add gelatin when I am serving this dessert to guests and/or I need to transport it somewhere, this way the filling will last more without melting. Heavy whipping cream: Make sure it has at least 35% of fat content. Powdered sugar: Regular powdered sugar, also known as confectioner’s sugar.
For Topping: I used Whipping cream and shaved chocolate. There are 3 parts to no-bake eggless chocolate cream pie:
1 – Crust
An Oreo cookie crust is the perfect chocolatey base for this eggless chocolate cream pie. Made from Oreos crushed into crumbs and Minerva melted butter, this crust comes together easily.
Add the Oreo crumbs to a bowl and combine with the melted butter. Add the mixture into your 9-inch pie pan or springform pan and press into an even layer on the bottom and up the sides. Refrigerate it for 30 minutes before adding the filling.
Whip the whipped cream to stiff peaks. This is very important since it helps to add volume and a delightful texture. Foil in the whipped cream gently. Use a spatula to lift the two mixtures together, then fold the mixture over on top of itself to combine. Folding is not difficult to do, but it does take patience and a light hand. If making your own crust, use the whole Oreo when crushing them– both the chocolate cookies and the cream center. The cream center adds a delicious sweetness and also helps keep the crust together. Usually, the 1st slice isn’t as beautiful as the 2nd! It’s easier to cut after you have 1 slice out.
Storing Instructions
Gently cover the chocolate cream pie and refrigerate for up to 3-4 days
More No-Bake Eggless Dessert Recipes You’ll Love!
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Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This recipe was sponsored by Minerva Dairy. About Minerva Dairy Butter: Minerva Dairy Butter is made with the freshest cream from pasture-raised cows on American family farms, 85% butterfat, and slow-churned. Originally posted in June 2020, the post content was edited to add more helpful information, no change to the recipe in July 2021.
