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Chocolate pie is a no bake dessert made with an Oreo crust, a creamy chocolate filling, a layer of chocolate pudding, and then finished with whipped topping. It’s the perfect make-ahead pie that is served chilled and a hit for every occasion!
Step-by-step photos and instructions are below!
![slice of chocolate pie on a white plate.](https://www.kyleecooks.com/wp-content/uploads/2023/11/Chocolate-Pie-25.jpg)
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.
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.
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!
Why you’ll love this recipe
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- This chocolate dessert requires about 8 hours of chill time to allow it to set, so by default, it’s great for making ahead of time.
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- 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.
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- It’s a no-bake dessert that frees up space in the oven for whatever else you’ve got on the menu.
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- 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!
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- With its simple ingredients, homemade chocolate pie is as easy to create as it is to enjoy.
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.
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.
You can. Just be sure to whip the heavy whipping cream to stiff peaks so it holds nicely.
Kylee’s Notes
What to do with leftovers
Keep any leftovers of your chocolate pie loosely covered in plastic wrap. If you’re worried about ruining the top layer, stick a few toothpicks in the pie to help hold the plastic wrap up high enough so that it doesn’t touch the surface.
Substitutions/Additions
Make things even easier and use a store-bought crust if you’d like.
You can skip the whipped topping layer and give anyone who wants it, an individual dollop.
Instead of shaved chocolate try crushed Oreos, crushed nuts, chocolate chips, or toffee bits. White chocolate would also be great!
Freezing instructions
Store any leftover slices of chocolate pie, or the whole thing if you plan to freeze it just after assembling, in a freezer-safe airtight container. Be sure to give it the proper chill time in the fridge first.
Then, keep it frozen for up to 2 months.
Recipe Ingredients to make Chocolate Pie
The full list of ingredients and quantities is found in the printable recipe card below.
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- Oreo cookies. Use the whole cookie. The cream helps to bind the crumbs.
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- Unsalted butter, melted. When combined with the cookie crumbs, the melted butter helps to form it into a wet sand-like texture so that it forms a crust.
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- 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.
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- Powdered sugar. Sweetens the cream cheese mixture and because powdered sugar contains cornstarch it helps to hold the structure.
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- Vanilla extract. For flavor.
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- Salt. A savory flavor enhancer that brings balance to the sweetness.
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- Semi-sweet chocolate. Melted and cooled. Heat is not our friend in this recipe! Use a good quality chocolate for best results.
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- 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.
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- Whipped topping. Thawed and divided. Some for the cream cheese mixture and some for the topping.
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- 9-inch pie plate (deep dish pie plate)
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- Food processor
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- Electric mixer
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- Large mixing bowl
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- Medium mixing bowl
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- Spatula
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- Serving spoon
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- Serving knife
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- Grater for chocolate
How to make this recipe
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:
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- 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.
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- Easy lemon meringue mini pies – A bite-sized lemony treat! Good things do come in small packages after all.
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- Creamy lemon pie with candied lemons – Bright, beautiful, sweet, and tart! Topped with whipped cream and candied lemon slices.
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- Mini pecan pies – Pack all the buttery, sugary, and nutty flavors into mini pies so everyone can have their own!
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- 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 oz cream cheese (softened)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 oz 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 cups milk (cold)
Directions
Get prepped
- Grease a 9-inch pie dish with butter
Make the crust
- Use a food processor to crush the Oreos into fine crumbs, then slowly pour in the 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 the cream cheese, powdered sugar, vanilla extract, and salt in a large bowl until smooth.
- Mix in the melted 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 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 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.
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.
Kim says
My chocolate pie came out perfect 🤩