No Bake Chocolate Pie with 5 Ingredients - Gemma's Bigger Bolder Baking
The most indulgent sky-high Chocolate Pie you've ever seen!
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Hi Bold Bakers! What if I told you you could make an absolutely killer chocolate dessert, with no oven, and just 5 ingredients you most likely already have to hand? This No Bake Chocolate Pie With Only 5 Ingredients is smart, no-baking at its best. Using only Oreo cookie crumbs, butter, bittersweet chocolate, cream, and vanilla extract, I'm going to whip up the most indulgent sky high chocolate pie you've ever seen. So let's get no baking!
Chocolate lovers, it’s time to fasten your seat belts!
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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How to Make a Chocolate Pie
How to Make a Chocolate Pie
Full Recipe:
This is might just be the MOST indulgent, and sumptuously satisfying dessert I’ve ever made. A crispy, flakey homemade pastry crust cradles a silky light and oh so rich chocolate mousse filling crowned with light pillows of whipped cream and flakes of shaved chocolate. If you’re a chocolate lover this is a MUST MAKE recipe that will definitely go into your rotation of favorite treats to whip up.
You can make the whole thing a day ahead and serve chilled but if you're doing thet I might recommend whipping the cream up just before serving for best reults.
Amazing Chocolate Chess Pie Recipe
A rich and decadent dessert, this Chocolate Chess Pie brings together delicious chocolate flavors and a classic chess pie. This classic Southern pie features a chocolatey smooth, creamy custard filling inside a flaky, buttery crust. It is perfect for any holiday party or gathering.
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Easy Chocolate Pie Recipe
This Chocolate Pie is a classic dessert recipe that everyone will love. A tender, buttery homemade pie crust filled with a decadent chocolate filling, this pie is perfect for any get together as you can make it ahead of time as it has to set in the fridge. The filling is softer than my chocolate silk pie, with a light, silky, rich character that you'll love!
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Copycat Edwards Cream Pie
This copycat recipe for Edwards Chocolate Cream Pie is an amazing dessert. The combination of the delicious cookie crust, topped with the light and fluffy cream filling layered with the rich chocolate cream topped with whipped cream, and a chocolate drizzle, is enough to make your taste buds water and run to your kitchen to get started creating this amazing pie. Visit for the entire recipe.
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Best Chocolate Pie Recipe ...Seriously
Baking this chocolate pie recipe at home is a tasty way to impress family and friends! My mom makes a fluffy meringue pie topping, but that’s totally optional, because you can always just top the dessert with whipped cream to make a super simple chocolate cream pie.
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Chocolate Pie Recipe:
1 DEEP DISH PIE CRUST
Chocolate Filling Ingredients:
1 cup SUGAR
2½ cups MILK
1 oz. UNSWEETENED CHOCOLATE (shaved)
3 EGG yolks (reserve the egg whites for the meringue)
½ tsp SALT
5 Tbsp CORNSTARCH
½ tsp VANILLA EXTRACT
½ tsp ALMOND EXTRACT
Meringue Ingredients:
2 Tbsp SUGAR
1 Tbsp CORNSTARCH
½ cup WATER
3 EGG WHITES
¼ tsp CREAM OF TARTAR
then another 4 Tbsp SUGAR
Make your own pie crust from scratch, or to make the recipe super easy, just bake up a pre-made frozen pie crust.
Firstly, bake the crust and have it cooled and ready before beginning to make the chocolate pie filling.
Chocolate Pie Filling:
In a saucepan, add the sugar, cornstarch, salt, and shaved chocolate.
On medium heat, gradually stir milk into the saucepan and continue stirring 15-20 minutes until the chocolate is melted and the mixture thickens and begins to bubble.
Once bubbling, set a timer for 1 minute and stir as the chocolate mixture simmers.
Remove the saucepan from the heat.
Crack 3 eggs and separate the yolks from the whites into separate bowls (set the whites aside to use with the meringue topping).
Temper the egg yolks by slowly spooning 4-5 Tbsp of the heated, thickened chocolate mixture in with the yolks, stirring constantly so as not to cook the eggs.
Once the yolks are tempered stir the egg yolk/chocolate mixture back into the saucepan with the heated filling.
Return the saucepan to the stove and bring the filling back to a simmer, and cook for 1 final minute, stirring all the while.
Remove saucepan from the stove and stir in vanilla and almond extract.
Now pour the chocolate filling into the pre-baked pie shell and set pie aside to cool.
Meringue Topping:
In a small saucepan add 1 Tbsp of cornstarch, 2 Tbsp sugar, and ½ cup water.
Mix the three ingredients well and heat over medium heat, stirring until the mixture thickens and clears slightly from milky to opaque.
Set sauce pan aside in a pan of water to cool.
In a mixing bowl add the egg whites and cream of tartar.
Beat 20-30 seconds until frothy.
Add 2 Tbsp of sugar into the frothy mix and then beat for another 10 seconds.
Add 2 more Tbsp of sugar and continue beating the mixture until it thickens and peaks begin to form.
Now add the cooled, opaque mix of sugar and cornstarch into the meringue and continue to beat.
Beat until nice, stiff peaks form.
Take a spatula and spread the meringue evenly over the cooled chocolate pie filling. Cover the filling completely, overlapping slightly onto the edges of the pie crust.
Lightly chop the top of the meringue to form peaks on top of the pie.
Slide the pie into an oven preheated to 400 degrees F and bake meringue for 10-12 minutes, or until the top of the top of the meringue shows a nice color.
Remove the pie from the oven and allow to cool completely before slicing. This will take several hours!
When cooled, store pie in the refrigerator beneath a pie dome, do not wrap meringue in plastic wrap or foil.