This chocolate pie is the ultimate no-bake treat! It starts with an Oreo crust, gets filled with rich chocolate cream, topped with pudding, and finished off with fluffy whipped topping. Chill it ahead of time and bring it to any gathering – it always disappears.
Try my Arkansas Possum Pie, my No Bake Pink Lemonade Pie too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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This chocolate pie recipe is where pie lovers and chocolate lovers come together to enjoy a slice of heaven. This is a super easy to follow recipe, perfect for special occasions or random Tuesdays! This is my favorite pie to bring to gatherings, parties and pot lucks.
It looks and tastes super impressive, but you won’t believe how easy it is to make. It has a rich chocolate flavor, and a crunchy, buttery crust.
If you need more no bake desserts, check out my no-bake blueberry cheesecake or caramel pecan cheesecake, my Oreo dirt pudding parfaits, and my scotcheroos recipe. They look and taste like they had me sweating in the kitchen, but they’re so easy to make!
Easy Chocolate Pie
For this no-bake pie, we’re using an Oreo cookie crust which requires no baking. You can also use a pre made pie shell, or you can switch it out for a traditional pie crust. Then, we add a thick, sweet, and tart chocolatey cream cheese layer followed by a rich creamy pudding layer. Then, we finish it with whipped topping and chocolate curls.
There are a few distinct layers to the pie filling and all of them are made separately and assembled at the end. However, none of it is hard. Each layer is as simple as the next and the best part is, it’s basically foolproof!
Make this recipe the next time you need a no-fuss recipe to serve a crowd. It’s just as perfect for the Christmas holidays as it is a summertime dessert.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Why you’ll love this recipe
- I love homemade pie, but I also love a good shortcut. I use a packaged chocolate pudding, and cool whip! You can make yours from scratch if you prefer.
- The textures in the chocolate pie are just as wonderful as the flavors. Crunchy crust, layers of lush and creamy chocolate, and light and airy whipped topping. There’s nothing better!
- With its simple ingredients, homemade chocolate pie is as easy to create as it is to enjoy.
Frequently Asked Questions
Can I use a different crust?
Certainly! You could swap the Oreos for golden Oreos or a Graham Cracker crust. An almond crust or pretzel crust might be kind of neat! You could also use a store-bought traditional flaky pastry crust which you’d need to blind bake before filling it.
With that being said, if you have a great homemade pie crust recipe you want to use, go for it.
How far in advance can I make the pie?
It needs to be in the fridge for at least 8 hours, so you can make this pie the night before or even in the morning the day you’re going to serve it. However, you can make it up to 2 days ahead of time and store it in the fridge until you’re ready to serve it.
Can I use real whipping cream instead of whipped topping?
You can. Just be sure to whip the heavy whipping cream to stiff peaks so it holds nicely.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Cream cheese. Bring it to room temperature so that it is soft enough to whip. It’s slightly tangy which is a nice balance to the semi-sweet chocolate element and it is rich and creamy for a thick smooth consistency.
- Powdered sugar. Sweetens the cream cheese mixture and because powdered sugar contains cornstarch it helps to hold the structure.
- Vanilla extract. For flavor.
- Salt. A savory flavor enhancer that brings balance to the sweetness.
- Semi-sweet chocolate. Melted and cooled. Heat is not our friend in this recipe! Use a good quality chocolate for best results.
- Pudding layer. Instant chocolate pudding mix and cold milk. Use at least 2% milk. Whole milk is better. Anything less might cause your pudding layer to be too thin and runny which may not set properly.
Recommended Equipment/Tools
(affiliate links may be used here, which helps me earn some pennies – with no increased pricing to you)
- 9-inch pie plate (deep dish pie plate)
- Food processor
- Electric mixer
- Medium mixing bowl
- Spatula
- Grater for chocolate
How to make Chocolate Pie
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Grease a 9-inch pie dish with butter.
Make the crust
Pulse the Oreo cookies in a food processor until fine crumbs are formed.
Slowly pour in the melted butter continuing to blend on low speed.
Once the crumbs are evenly coated, pour them out into the greased pie dish.
Firmly press them into the bottom of the dish and up the sides.
Freeze the crust for 20 minutes.
Make the chocolate pie filling
Whip together the cream cheese, powdered sugar, vanilla extract, and salt in a large bowl until smooth.
Mix in the melted chocolate.
Fold in 4 ounces (or 1 cup) of whipped topping until it’s thoroughly mixed. Set that aside.
Make the chocolate pudding filling
In a medium bowl, whisk the pudding mix and cold milk for 1-2 minutes or until the pudding starts to thicken.
Let the pudding stand for 5 minutes to partially set.
Assembly
Spoon the chocolate cream cheese mixture into the crust and spread it out evenly.
Spread the chocolate pudding over the chocolate cream cheese layer.
Smooth the remaining 8 ounces of whipped topping (or homemade whipped cream topping) on top of the pie.
Chill and serve
Cover the pie loosely with plastic wrap, and chill it in the refrigerator for 8 hours or overnight.
Top with chocolate shavings and serve chilled.
More delicious pie recipes:
- Old fashioned buttermilk pie – A classic southern buttermilk pie is made simple yet extraordinary! A custard filling in a flaky pie crust never tasted so good.
- Easy lemon meringue mini pies – A bite-sized lemony treat! Good things do come in small packages after all.
- Blackberry pie bars – Made with a buttery shortbread crust, a creamy custard filling, and a crumble topping.
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Chocolate Pie
Ingredients
- 25 oreo cookies (cookie and filling)
- 6 tablespoons unsalted butter (melted)
- 8 ounces cream cheese (softened)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 ounces semi-sweet chocolate (melted and cooled)
- 12 ounces whipped topping (thawed and divided)
- 1 3.4-ounce box of instant chocolate pudding mix
- 1 1/2 cup milk (cold)
Directions
Get prepped
- Grease a 9-inch pie dish with butter.
Make the crust
- Use a food processor to crush the 25 oreo cookies into fine crumbs, then slowly pour in the melted 6 tablespoons unsalted butter while the food processor is on low speed until the crumbs are evenly coated.
- Firmly press the crumbs into the greased pie dish and place the crust in the freezer for 20 minutes.
Make the filling
- Use an electric mixer to whip together 8 ounces cream cheese, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a large bowl until smooth.
- Mix in the melted 4 ounces semi-sweet chocolate then fold in 4 ounces (or 1 cup) of whipped topping until it’s thoroughly mixed. Set aside.
- In a medium bowl, whisk the 1 3.4-ounce box of instant chocolate pudding mix and cold 1 1/2 cup milk for 1-2 minutes or until the pudding starts to thicken. Let the pudding stand for 5 minutes to partially set.
Assembly
- Spoon the chocolate and cream cheese mixture into the crust and spread it out evenly. Spread the chocolate pudding over the chocolate cream cheese layer, then smooth the remaining 8 ounces of whipped topping on top of the pie.
Chill
- Cover the pie loosely with plastic wrap, and chill it in the refrigerator for 8 hours or overnight.
Serve
- Top with chocolate shavings and serve chilled.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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