No-Bake Chocolate Pie
Creamy, silky, and perfectly chocolatey — this No-Bake Chocolate Pie is the kind of dessert that disappears fast at family gatherings.
Servings: 8 servings
Equipment
- Mixing Bowl
- Pie Pan
- Saucepan
- Electric Mixer
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cup Melted butter
- 0.25 cup Sugar
Filling Ingredients
- 1.5 cups Heavy cream
- 8 oz Cream cheese, softened At room temperature
- 1 cup Powdered sugar
- 1 tsp Vanilla extract
- 1.5 cups Semi-sweet chocolate chips
- 0.5 cup Milk
- to taste Whipped cream for topping Optional
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until well mixed and the crumbs are evenly moistened.
- Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan, forming an even crust. Refrigerate while preparing the filling.
- In a small saucepan, heat the milk over low heat until warm. Add the chocolate chips and stir until melted and smooth. Let cool for 5–10 minutes.
- In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until silky.
- Slowly add the cooled melted chocolate to the cream cheese mixture, mixing on low until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate-cream cheese mixture.
- Pour the chocolate filling into the chilled graham cracker crust, spreading evenly. Refrigerate for at least 4 hours to set.
- Top with whipped cream before serving, if desired, and garnish with chocolate shavings or a sprinkle of sea salt.
Notes
Store pie covered in the refrigerator for up to 4 days. You can freeze an un-topped pie for up to 1 month.