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No-Bake Eggless Chocolate Cream Pie with whipped cream and shaved chocolate
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No-Bake Eggless Chocolate Cream Pie

This No-Bake Eggless Chocolate Cream Pie is silky, rich, indulgent, and yet so light and dreamy! Quick and easy to put together. A perfect eggless chocolate dessert for any occasion. 
Course Dessert
Cuisine American
Keyword buttercream, chocolate, eggfree, Eggless, no bake, pie
Prep Time 20 minutes
Chilling Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings 12 slices
Calories 399kcal

Ingredients

Crust:

  • 2 cups (270 gr) Oreo crumbs (about 25 Oreos)
  • 5 tablespoons (75 gr) Minerva unsalted butter, melted

Chocolate Filling:

  • 4 oz (114 gr) unsweetened chocolate, plus more for topping
  • 2 tablespoons (30 ml) fresh strongly brewed coffee (optional) (see notes)
  • 14 oz (396 gr) sweetened condensed milk
  • 1 teaspoon (5 ml) pure vanilla extract
  • 2 tablespoons (17 gr) natural unsweetened cocoa powder
  • ¼ teaspoon salt
  • 2 tablespoons (30 ml) cold water (optional) (see notes)
  • 2 teaspoons (5 gr) unflavored powdered gelatin (optional) (see notes)
  • 1 cup (240 ml | 8 oz) heavy whipping cream
  • 2 tablespoons powdered sugar

Topping:

  • Whipping cream
  • Shaved chocolate

Instructions

Crust:

  • 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 your filling.

Filling:

  • Place the chocolate in a large mixing bowl, and microwave in short 20-second bursts, stirring after each interval until the chocolate is melted and smooth.
  • Add the coffee, sweetened condensed milk, vanilla extract, cocoa powder, and salt and mix until well incorporated and smooth.
  • If using gelatin: Mix the water and gelatin in a small bowl. Let the mixture rest for 4-5 minutes. Set aside to cool. Microwave gelatin on high until melted, about 10 seconds; stir into chocolate mixture.
  • Whip the whipping cream and powdered sugar, until stiff peaks form, about 3 – 4 minutes.
  • Add about half of the whipped cream to the chocolate mixture and gently fold together until combined. Add the remaining whipped cream and gently fold together until well combined, gently but thoroughly.
  • Spread the filling evenly over the crust and refrigerate the pie until firm, at least 4 – 6 hours or overnight.

Decorate:

  • Spread whipped cream over the top of the chilled and set pie, then sprinkle with chocolate shavings and serve. Tip: if you want your pie to look fancy, you can pipe swirls of sweetened whipped cream over the chocolate filling.

Notes

 
COFFEE: The addition of coffee is totally optional (but highly recommended). I love adding coffee to make chocolate dessert because it brings out and amplifies the chocolate flavor. I like to use fresh strongly brewed coffee. If fresh coffee is not available, you can mix 2 tablespoons (30 ml) hot water with 1 teaspoon espresso powder.
 
GELATIN: 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.
 
CRUST: Feel free to use a store-bought crust to save time if you want.
 
STORE: Store it loosely covered in the refrigerator for up to 3 - 4 days.
 
MAKE AHEAD: Since this pie needs to chill for several hours or overnight, this dessert is perfect for making 1-2 days ahead of time.
 
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Serving: 1slice | Calories: 399kcal | Carbohydrates: 42g | Protein: 7g | Fat: 25g | Saturated Fat: 14g | Sugar: 30g