Forget turning on the oven! If you’re craving something rich, chocolatey, and incredibly easy, you’ve come to the right place. We’ve gathered 20 decadent no-bake chocolate pie recipes that are pure indulgence. From creamy classics to inventive twists, these desserts are the ultimate treat for any occasion. Get ready to find your new favorite—your sweet tooth will thank you!
No Bake Chocolate Peanut Butter Pie
Ready for a dessert that requires zero oven time? This no-bake chocolate peanut butter pie delivers maximum flavor with minimal effort. Rich, creamy, and perfect for warm weather entertaining.
Ingredients
– 1 ½ cups chocolate wafer cookie crumbs
– 6 tablespoons unsalted European-style butter, melted
– 8 ounces full-fat cream cheese, softened to room temperature
– 1 cup smooth natural peanut butter
– 1 cup confectioners’ sugar, sifted
– 2 teaspoons pure vanilla extract
– 1 ½ cups heavy whipping cream, chilled
– 4 ounces dark chocolate (70% cacao), finely chopped
– ½ cup roasted salted peanuts, roughly chopped
Instructions
1. Combine 1 ½ cups chocolate wafer cookie crumbs with 6 tablespoons melted unsalted European-style butter in a medium bowl.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup.
3. Chill the crust in the refrigerator for 30 minutes to set completely.
4. Beat 8 ounces softened full-fat cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
5. Add 1 cup smooth natural peanut butter and 1 cup sifted confectioners’ sugar to the cream cheese, beating until fully incorporated.
6. Mix in 2 teaspoons pure vanilla extract until just combined.
7. In a separate chilled bowl, whip 1 ½ cups chilled heavy whipping cream to stiff peaks using a clean whisk attachment.
8. Gently fold the whipped cream into the peanut butter mixture in three additions using a rubber spatula to maintain volume.
9. Spread the filling evenly into the chilled crust, smoothing the top with an offset spatula.
10. Refrigerate the pie for at least 4 hours, or until completely firm to the touch.
11. Melt 4 ounces finely chopped dark chocolate in a double boiler over simmering water, stirring constantly until smooth.
12. Drizzle the melted chocolate over the chilled pie in a zigzag pattern using a spoon.
13. Sprinkle ½ cup roughly chopped roasted salted peanuts over the chocolate drizzle.
14. Return the pie to the refrigerator for 15 minutes to set the chocolate topping.
Velvety smooth peanut butter filling contrasts beautifully with the crisp chocolate crust and crunchy peanut garnish. The dark chocolate drizzle adds sophisticated bitterness that balances the sweetness. Serve chilled with strong coffee to cut through the richness.
No Bake Chocolate Mousse Pie
Every chocolate lover needs this no-bake masterpiece in their repertoire. Effortlessly elegant yet surprisingly simple to assemble, this pie delivers restaurant-quality results with minimal kitchen time. Expect rich, velvety texture that sets perfectly without ever turning on your oven.
Ingredients
- 1 ½ cups chocolate wafer cookie crumbs
- 6 tablespoons unsalted European-style butter, melted
- 8 ounces high-quality dark chocolate (70% cacao), finely chopped
- 1 ½ cups heavy whipping cream, divided
- 3 large pasture-raised eggs, separated
- ¼ cup granulated sugar
- ¼ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
Instructions
- Combine chocolate wafer crumbs with melted European-style butter until mixture resembles wet sand.
- Firmly press crumb mixture into bottom and sides of 9-inch pie plate using flat-bottomed measuring cup.
- Chill crust in refrigerator for 15 minutes while preparing filling.
- Place finely chopped dark chocolate in heatproof bowl set over saucepan of simmering water, ensuring bowl doesn’t touch water.
- Stir chocolate with rubber spatula until completely melted and smooth, about 3-4 minutes.
- Remove chocolate from heat and whisk in ½ cup heavy whipping cream until fully incorporated.
- Whisk in pasture-raised egg yolks one at a time, mixing thoroughly after each addition.
- In separate chilled bowl, whip remaining 1 cup heavy cream to soft peaks, about 2-3 minutes.
- In another clean bowl, whip egg whites with granulated sugar until stiff peaks form, about 3-4 minutes.
- Gently fold whipped cream into chocolate mixture in three additions using spatula.
- Carefully fold whipped egg whites into chocolate-cream mixture until no white streaks remain.
- Stir in fine sea salt and pure vanilla extract until just combined.
- Pour mousse filling into chilled crust and smooth top with offset spatula.
- Refrigerate pie for at least 6 hours or overnight until completely set.
Velvety smooth with intense chocolate depth, this mousse pie offers sophisticated bitterness balanced by subtle sweetness. The crisp cookie crust provides textural contrast to the airy, cloud-like filling. For an elegant presentation, garnish with chocolate shavings and fresh berries just before serving.
No Bake Chocolate Oreo Pie
This no-bake chocolate Oreo pie delivers intense flavor with minimal effort. The rich, creamy filling contrasts beautifully with the crunchy chocolate cookie crust. You’ll have this decadent dessert ready in under thirty minutes of active preparation.
Ingredients
– 24 chocolate sandwich cookies, finely crushed
– 6 tablespoons unsalted European-style butter, melted
– 8 ounces high-quality dark chocolate, finely chopped
– 1 cup heavy whipping cream, chilled
– 8 ounces full-fat cream cheese, at room temperature
– 1/2 cup granulated sugar
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
Instructions
1. Combine finely crushed chocolate sandwich cookies with melted unsalted European-style butter in a medium mixing bowl.
2. Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup.
3. Chill the crust in the refrigerator for 15 minutes to set while preparing the filling.
4. Place finely chopped high-quality dark chocolate in a heatproof bowl.
5. Heat 1/4 cup of the chilled heavy whipping cream in a small saucepan over medium heat until small bubbles form around the edges, about 2-3 minutes.
6. Pour the hot cream over the chopped chocolate and let stand for 1 minute without stirring.
7. Whisk the chocolate and cream mixture until completely smooth and glossy.
8. Beat full-fat cream cheese at room temperature with granulated sugar in a stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy.
9. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
10. Add the cooled chocolate mixture, pure vanilla extract, and fine sea salt to the cream cheese mixture.
11. Beat on low speed for 1 minute until fully incorporated, being careful not to overmix.
12. Whip the remaining 3/4 cup chilled heavy whipping cream in a separate bowl to stiff peaks using a hand mixer.
13. Gently fold the whipped cream into the chocolate mixture using a folding motion until no white streaks remain.
14. Spread the filling evenly into the chilled cookie crust using an offset spatula.
15. Refrigerate the pie for at least 4 hours, or until the filling is completely set and firm to the touch.
Marbled with dark chocolate swirls, this pie offers a sophisticated balance of bitter cocoa notes against the sweet cream base. The crisp cookie crust provides textural contrast to the velvety filling that melts smoothly on the tongue. For an elegant presentation, garnish with chocolate shavings and fresh raspberries just before serving.
No Bake Chocolate Coconut Pie
Many weeknights demand effortless desserts that deliver maximum satisfaction with minimal effort. This creamy chocolate coconut creation requires no oven time and sets up beautifully in the refrigerator. Make it ahead for stress-free entertaining or spontaneous sweet cravings.
Ingredients
- 1 ½ cups chocolate wafer cookie crumbs
- 6 tablespoons unsalted European-style butter, melted
- 8 ounces high-quality dark chocolate, finely chopped
- 1 ½ cups heavy cream, divided
- 1 teaspoon pure vanilla extract
- 8 ounces full-fat cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 1 cup toasted coconut flakes
- ½ cup toasted coconut flakes for garnish
Instructions
- Combine chocolate wafer cookie crumbs with melted European-style butter in a medium bowl until mixture resembles wet sand.
- Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate using a flat-bottomed measuring cup.
- Chill crust in refrigerator for exactly 15 minutes to set while preparing filling.
- Place finely chopped dark chocolate in a heatproof bowl.
- Heat ½ cup heavy cream in a small saucepan over medium heat until it reaches 180°F and small bubbles form around edges.
- Pour hot cream over chocolate and let stand undisturbed for 2 minutes to melt chocolate completely.
- Whisk chocolate and cream mixture until smooth and glossy, then stir in pure vanilla extract.
- Beat softened cream cheese and granulated sugar in a stand mixer with paddle attachment on medium speed for 3 minutes until completely smooth.
- Scrape down bowl sides with a flexible spatula to ensure no lumps remain.
- Gradually pour chocolate mixture into cream cheese while mixer runs on low speed until fully incorporated.
- Whip remaining 1 cup heavy cream in a separate bowl to stiff peaks that hold their shape when whisk is lifted.
- Fold whipped cream into chocolate mixture using a folding motion until no white streaks remain.
- Gently fold in 1 cup toasted coconut flakes until evenly distributed throughout filling.
- Pour filling into chilled crust and smooth top with an offset spatula.
- Refrigerate pie for at least 4 hours, or until filling is completely set and firm to the touch.
- Sprinkle remaining ½ cup toasted coconut flakes over pie surface just before serving.
You’ll appreciate the contrast between the crisp chocolate crust and the silken, mousse-like filling. The toasted coconut adds both texture and nutty depth that complements the rich dark chocolate. Try serving thin slices with a drizzle of caramel sauce and espresso for an elegant dessert presentation.
No Bake Chocolate Banana Cream Pie
Banish your oven for this decadent dessert that comes together with minimal effort. This no-bake pie delivers rich chocolate and creamy banana flavors in a foolproof format. Perfect for warm days or last-minute entertaining.
Ingredients
– 1 ½ cups chocolate wafer cookie crumbs
– 6 tablespoons unsalted European-style butter, melted
– 3 ripe medium bananas, sliced into ¼-inch rounds
– 1 tablespoon freshly squeezed lemon juice
– 8 ounces high-quality dark chocolate (70% cacao), finely chopped
– 1 ½ cups heavy whipping cream, divided
– 1 teaspoon pure vanilla extract
– ¼ cup granulated sugar
– ¼ teaspoon fine sea salt
Instructions
1. Combine chocolate wafer cookie crumbs and melted unsalted European-style butter in a medium bowl until mixture resembles wet sand.
2. Press crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup.
3. Chill crust in refrigerator for 15 minutes to set.
4. Toss sliced bananas with freshly squeezed lemon juice to prevent browning.
5. Arrange banana slices in a single layer over the chilled crust.
6. Heat ½ cup heavy whipping cream in a small saucepan over medium heat until it just begins to simmer.
7. Pour hot cream over finely chopped dark chocolate in a heatproof bowl and let stand for 2 minutes.
8. Whisk chocolate and cream mixture until completely smooth and glossy.
9. Pour chocolate ganache over banana layer and spread evenly with an offset spatula.
10. Chill pie in refrigerator for 30 minutes to set the ganache layer.
11. Combine remaining 1 cup heavy whipping cream, pure vanilla extract, granulated sugar, and fine sea salt in a chilled mixing bowl.
12. Whip cream mixture on medium-high speed until stiff peaks form, about 3-4 minutes.
13. Spread whipped cream over chilled chocolate layer using a piping bag fitted with a star tip for decorative swirls.
14. Chill completed pie in refrigerator for at least 4 hours or overnight before serving.
Perfectly chilled, this pie offers contrasting textures from the crisp crust to the silky ganache and airy cream. The dark chocolate provides bittersweet notes that balance the sweet bananas beautifully. For an elegant presentation, garnish with chocolate shavings and fresh banana slices just before serving.
No Bake Chocolate Cheesecake Pie
Bypass the oven entirely for this decadent dessert that comes together with minimal effort. Rich chocolate and creamy cheese create an irresistible filling that sets perfectly in the refrigerator. This no-bake treat delivers maximum flavor with zero baking required.
Ingredients
- 1 ½ cups chocolate graham cracker crumbs
- 6 tablespoons unsalted European-style butter, melted
- ¼ cup granulated cane sugar
- 16 ounces full-fat cream cheese, room temperature
- 1 cup confectioners’ sugar, sifted
- ⅓ cup Dutch-process cocoa powder
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream, cold
- 4 ounces semisweet chocolate, finely chopped
- ½ cup toasted pecans, roughly chopped
Instructions
- Combine chocolate graham cracker crumbs, melted butter, and granulated sugar in a medium mixing bowl.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup.
- Refrigerate the crust for exactly 30 minutes to set while preparing the filling.
- Beat room temperature cream cheese with an electric mixer on medium speed for 2 minutes until completely smooth.
- Add sifted confectioners’ sugar and Dutch-process cocoa powder to the cream cheese.
- Beat the mixture on low speed for 1 minute, then increase to medium-high for 2 additional minutes until fully incorporated.
- Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
- Pour in pure vanilla extract and mix on low speed for 30 seconds.
- Transfer the chocolate cream cheese mixture to a separate bowl and set aside.
- Whip cold heavy cream in the cleaned mixer bowl on high speed for 3-4 minutes until stiff peaks form.
- Gently fold one-third of the whipped cream into the chocolate mixture using a folding motion to maintain volume.
- Fold in the remaining whipped cream until no white streaks remain.
- Spread the filling evenly into the chilled crust using an offset spatula.
- Sprinkle finely chopped semisweet chocolate evenly over the surface of the pie.
- Top with roughly chopped toasted pecans, distributing them uniformly.
- Cover the pie tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
Let the pie stand at room temperature for 15 minutes before slicing for cleaner cuts. The texture remains luxuriously creamy while the chocolate crust provides satisfying crunch. Serve chilled slices with a drizzle of caramel sauce or alongside freshly brewed espresso for contrast.
No Bake Chocolate Hazelnut Pie
Just when you need a showstopping dessert without the oven hassle, this no-bake chocolate hazelnut pie delivers. Its rich, creamy filling and crunchy crust come together in minutes, then set to perfection in the fridge. Perfect for last-minute gatherings or when you simply crave something decadent without the fuss.
Ingredients
- 1 ½ cups chocolate hazelnut wafer cookie crumbs
- 6 tablespoons unsalted European-style butter, melted
- 1 ¼ cups heavy whipping cream, cold
- 8 ounces high-quality dark chocolate (70% cacao), finely chopped
- ½ cup toasted hazelnuts, skins removed and roughly chopped
- ¼ teaspoon fine sea salt
- ½ teaspoon pure vanilla extract
Instructions
- Combine 1 ½ cups chocolate hazelnut wafer cookie crumbs with 6 tablespoons melted unsalted European-style butter in a medium bowl until the mixture resembles wet sand.
- Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate using the flat bottom of a measuring cup to create an even, compact layer.
- Chill the crust in the refrigerator for 15 minutes to help it set and prevent crumbling when slicing.
- Heat ½ cup of the heavy whipping cream in a small saucepan over medium heat until it just begins to simmer, with small bubbles forming around the edges.
- Pour the hot cream over 8 ounces finely chopped high-quality dark chocolate in a heatproof bowl, ensuring all chocolate is submerged to melt evenly.
- Let the chocolate and cream mixture stand undisturbed for 2 minutes to allow the residual heat to gently melt the chocolate without seizing.
- Whisk the chocolate and cream mixture starting from the center and moving outward until completely smooth and glossy.
- Stir in ¼ teaspoon fine sea salt and ½ teaspoon pure vanilla extract until fully incorporated into the chocolate ganache.
- Allow the ganache to cool to room temperature, about 10 minutes, to prevent it from melting the whipped cream in the next step.
- Whip the remaining ¾ cup cold heavy whipping cream in a chilled metal bowl using an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
- Gently fold one-third of the whipped cream into the cooled chocolate ganache to lighten the mixture, then fold in the remaining whipped cream until no white streaks remain.
- Fold in ½ cup roughly chopped toasted hazelnuts, reserving 1 tablespoon for garnish, being careful not to overmix and deflate the filling.
- Spread the filling into the chilled crust, smoothing the top with an offset spatula for a clean, professional finish.
- Refrigerate the pie for at least 4 hours, or until the filling is completely firm and holds its shape when sliced.
Pleasingly firm yet luxuriously creamy, this pie balances bitter dark chocolate with the nutty crunch of hazelnuts. The contrast between the crisp cookie crust and silken filling makes each bite complex and satisfying. For an elegant twist, serve thin slices with a drizzle of hazelnut liqueur and a sprinkle of flaky sea salt.
No Bake Chocolate Raspberry Pie
Just when you need a showstopping dessert without the oven hassle, this no-bake chocolate raspberry pie delivers. Juicy raspberries and rich chocolate create the perfect balance in a crisp crust. Prepare it in advance for stress-free entertaining.
Ingredients
– 1½ cups chocolate wafer cookie crumbs
– 6 tablespoons unsalted European-style butter, melted
– 12 ounces fresh raspberries, divided
– ¼ cup granulated cane sugar
– 1 tablespoon freshly squeezed lemon juice
– 8 ounces high-quality dark chocolate (70% cacao), finely chopped
– 1¼ cups heavy whipping cream, chilled
– ¼ teaspoon fine sea salt
– ½ cup crème fraîche
Instructions
1. Combine 1½ cups chocolate wafer cookie crumbs with 6 tablespoons melted unsalted European-style butter in a medium bowl.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate using a flat-bottomed measuring cup.
3. Chill the crust in the refrigerator for 30 minutes until firm.
4. Puree 8 ounces fresh raspberries with ¼ cup granulated cane sugar and 1 tablespoon freshly squeezed lemon juice in a blender until smooth.
5. Strain the raspberry puree through a fine-mesh sieve into a bowl, pressing with a spatula to extract maximum juice while discarding seeds.
6. Place 8 ounces finely chopped high-quality dark chocolate in a heatproof bowl.
7. Heat 1¼ cups chilled heavy whipping cream in a saucepan over medium heat until small bubbles form around the edges (180°F).
8. Immediately pour the hot cream over the chopped chocolate and let stand undisturbed for 2 minutes.
9. Whisk the chocolate and cream mixture gently from the center outward until completely smooth and glossy.
10. Whisk in ½ cup crème fraîche, ¼ teaspoon fine sea salt, and the strained raspberry puree until fully incorporated.
11. Pour the chocolate-raspberry filling into the chilled crust and smooth the top with an offset spatula.
12. Refrigerate the pie for at least 6 hours or overnight until completely set.
13. Arrange the remaining 4 ounces fresh raspberries over the set pie filling just before serving.
The silky chocolate ganache contrasts beautifully with the crisp cookie crust, while the raspberry cuts through the richness with bright acidity. Try serving thin slices with a drizzle of reduced balsamic vinegar for an unexpected savory twist.
No Bake Chocolate Mint Pie
Never underestimate the power of a no-bake dessert when you need something impressive but effortless. This chocolate mint pie delivers rich flavor with minimal effort, perfect for last-minute gatherings or late-night cravings. No oven required means you can focus on the important part—eating it.
Ingredients
– 1 ½ cups chocolate cookie crumbs (from about 20 chocolate sandwich cookies)
– 6 tablespoons unsalted butter, melted
– 8 ounces high-quality dark chocolate (70% cacao), finely chopped
– 1 ½ cups heavy cream, divided
– ¼ cup granulated sugar
– 1 teaspoon pure peppermint extract
– ½ teaspoon fine sea salt
– 8 ounces full-fat cream cheese, softened to room temperature
– Fresh mint sprigs for garnish
Instructions
1. Combine chocolate cookie crumbs and melted unsalted butter in a medium bowl until mixture resembles wet sand.
2. Press crumb mixture firmly into bottom and up sides of a 9-inch pie plate using a flat-bottomed measuring cup.
3. Chill crust in refrigerator for 15 minutes to set while preparing filling.
4. Place finely chopped dark chocolate in a heatproof bowl.
5. Heat ½ cup heavy cream in a small saucepan over medium heat until small bubbles form around edges (180°F).
6. Pour hot cream over chocolate and let stand undisturbed for 2 minutes to melt chocolate completely.
7. Whisk chocolate and cream mixture until smooth and glossy, creating a ganache.
8. Beat softened cream cheese with granulated sugar in a stand mixer fitted with paddle attachment on medium speed for 2 minutes until light and fluffy.
9. Add pure peppermint extract and fine sea salt to cream cheese mixture, mixing until fully incorporated.
10. Whip remaining 1 cup heavy cream in a separate bowl to stiff peaks using a hand mixer.
11. Fold chocolate ganache into cream cheese mixture using a rubber spatula until no streaks remain.
12. Gently fold whipped cream into chocolate mixture in three additions, maintaining airiness.
13. Pour filling into chilled crust and smooth top with an offset spatula.
14. Refrigerate pie for at least 4 hours, or until firmly set (preferably overnight).
15. Garnish with fresh mint sprigs before serving.
Expect a dessert that balances intense chocolate depth with refreshing mint brightness in every bite. The crisp cookie crust provides textural contrast to the velvety, mousse-like filling that melts on the tongue. For an elegant presentation, slice with a warm knife and serve alongside strong coffee to cut through the richness.
No Bake Chocolate Salted Caramel Pie
Just when you think dessert can’t get easier, this pie proves otherwise. Juggling minimal effort with maximum reward, it delivers pure indulgence without turning on your oven. Juicy chocolate and salted caramel unite in a no-bake masterpiece that’s ready in hours, not days.
Ingredients
– 1 ½ cups chocolate wafer cookie crumbs
– 6 tablespoons unsalted European-style butter, melted
– 1 cup granulated sugar
– ¼ cup water
– ½ cup heavy cream, warmed to 110°F
– 4 tablespoons unsalted butter, cubed
– 1 ½ teaspoons flaky sea salt
– 8 ounces high-quality dark chocolate (70% cacao), finely chopped
– 1 ¼ cups heavy cream
– ½ cup full-fat Greek yogurt
– 1 teaspoon pure vanilla extract
Instructions
1. Combine chocolate wafer cookie crumbs with melted European-style butter in a medium bowl until mixture resembles wet sand.
2. Press crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate using a flat-bottomed measuring cup.
3. Chill crust in refrigerator for 30 minutes until firm to the touch.
4. Cook granulated sugar and water in a heavy-bottomed saucepan over medium heat until sugar dissolves completely, swirling pan occasionally but not stirring.
5. Continue cooking sugar syrup until it reaches a deep amber color, approximately 350°F on a candy thermometer.
6. Immediately remove caramel from heat and carefully whisk in warmed heavy cream – the mixture will bubble vigorously.
7. Whisk in cubed butter and 1 teaspoon flaky sea salt until smooth and fully incorporated.
8. Pour ¾ of the caramel mixture into the chilled crust, spreading evenly with an offset spatula.
9. Reserve remaining caramel for garnish and keep warm.
10. Place finely chopped dark chocolate in a heatproof bowl.
11. Heat 1 ¼ cups heavy cream in a saucepan until it just begins to simmer around the edges.
12. Pour hot cream over chocolate and let stand for 2 minutes without stirring.
13. Whisk chocolate and cream mixture from the center outward until completely smooth and glossy.
14. Whisk in Greek yogurt and vanilla extract until fully combined.
15. Pour chocolate filling over caramel layer in the crust, smoothing the top with a spatula.
16. Refrigerate pie for at least 4 hours, or until filling is completely set and firm.
17. Drizzle reserved warm caramel over the chilled pie just before serving.
18. Sprinkle remaining ½ teaspoon flaky sea salt over the caramel drizzle.
Rich chocolate ganache contrasts beautifully with the salty-sweet caramel layer beneath. Resist cutting slices too thick – the intense flavors shine best in modest portions. Refrigerate any leftovers immediately, as the creamy filling softens quickly at room temperature.
No Bake Chocolate S’mores Pie
Mouthwatering chocolate and toasted marshmallow combine in this effortless dessert that requires zero oven time. Perfect for summer gatherings when you want impressive results without heating up the kitchen. This pie comes together in under thirty minutes of active preparation.
Ingredients
– 1 ½ cups graham cracker crumbs
– 6 tablespoons unsalted European-style butter, melted
– ¼ cup granulated cane sugar
– 1 ½ cups heavy whipping cream, divided
– 12 ounces high-quality dark chocolate couverture, finely chopped
– 1 teaspoon pure vanilla extract
– 2 cups miniature marshmallows
– ¼ teaspoon flaky sea salt
Instructions
1. Combine graham cracker crumbs, melted butter, and granulated cane sugar in a medium mixing bowl.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate using a flat-bottomed measuring cup.
3. Chill the crust in the refrigerator for exactly 15 minutes to set.
4. Heat ½ cup heavy whipping cream in a small saucepan over medium heat until it reaches 180°F and small bubbles form around the edges.
5. Place finely chopped dark chocolate couverture in a heatproof bowl and pour the hot cream over it.
6. Let the chocolate and cream mixture stand undisturbed for 2 minutes to allow the chocolate to melt.
7. Whisk the chocolate and cream mixture until completely smooth and glossy.
8. Stir in pure vanilla extract until fully incorporated.
9. Pour the chocolate ganache into the chilled graham cracker crust and spread evenly with an offset spatula.
10. Refrigerate the pie for exactly 20 minutes until the ganache is set but still slightly tacky to the touch.
11. Arrange miniature marshmallows in a single layer over the set chocolate ganache, covering the entire surface.
12. Use a kitchen torch to toast the marshmallows, holding the flame 4-6 inches away and moving constantly until golden brown with slight charring.
13. Sprinkle flaky sea salt evenly over the toasted marshmallows.
14. Whip the remaining 1 cup heavy whipping cream to stiff peaks using a stand mixer fitted with the whisk attachment.
15. Pipe or dollop the whipped cream around the edge of the pie using a pastry bag with a star tip.
Just sliced, this pie reveals contrasting textures: a crisp graham cracker base, firm chocolate layer, and gooey toasted marshmallow topping. The dark chocolate provides sophisticated bitterness that balances the marshmallow’s sweetness beautifully. For an elegant presentation, garnish with shaved chocolate and crushed graham crackers before serving.
No Bake Chocolate Avocado Pie
Might as well skip the oven entirely for this decadent dessert. This no-bake chocolate avocado pie delivers rich flavor with minimal effort. Perfect for when you want impressive results without heating up the kitchen.
Ingredients
- 1 cup raw walnuts
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons pure maple syrup
- 2 tablespoons cold-pressed coconut oil, melted
- 1/4 teaspoon fine sea salt
- 2 large ripe Hass avocados, pitted and peeled
- 1/2 cup high-quality dark chocolate chips, melted
- 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 cup full-fat coconut milk, chilled
- 1/4 cup unsweetened cocoa powder for dusting
Instructions
- Combine 1 cup raw walnuts, 1/4 cup unsweetened cocoa powder, 3 tablespoons pure maple syrup, 2 tablespoons melted cold-pressed coconut oil, and 1/4 teaspoon fine sea salt in a food processor.
- Process the mixture for exactly 45 seconds until it resembles coarse sand and holds together when pressed. Tip: Don’t over-process or the crust will become oily.
- Firmly press the crust mixture into a 9-inch pie plate using the bottom of a measuring cup to create an even layer.
- Chill the crust in the refrigerator for 30 minutes while preparing the filling.
- Place 2 pitted and peeled ripe Hass avocados in the clean food processor bowl.
- Add 1/2 cup melted high-quality dark chocolate chips, 1/3 cup pure maple syrup, and 1 teaspoon pure vanilla extract to the avocados.
- Process the mixture for 60 seconds until completely smooth, scraping down the sides halfway through.
- Add 1/4 cup chilled full-fat coconut milk and process for another 30 seconds until the filling is light and creamy. Tip: Using chilled coconut milk helps the filling set faster.
- Pour the filling into the chilled crust and smooth the top with an offset spatula.
- Refrigerate the pie for at least 4 hours, or until the filling is firm to the touch. Tip: For best results, chill overnight to allow flavors to fully develop.
- Dust the top with 1/4 cup unsweetened cocoa powder using a fine-mesh sieve just before serving.
Gloriously smooth and rich, this pie delivers deep chocolate flavor with a subtle nutty undertone from the walnut crust. The creamy avocado filling provides an unexpectedly luxurious texture that melts on the tongue. Serve chilled slices with fresh raspberries for a tart contrast that cuts through the richness beautifully.
No Bake Chocolate Almond Joy Pie
Kindly set aside your oven mitts for this decadent dessert. No Bake Chocolate Almond Joy Pie delivers rich coconut and chocolate flavors with satisfying crunch. Keep preparation straightforward with minimal kitchen tools required.
Ingredients
– 1 ½ cups chocolate wafer cookie crumbs
– 6 tablespoons unsalted European-style butter, melted
– 1 cup sweetened shredded coconut, toasted
– ¾ cup roasted almonds, coarsely chopped
– 8 ounces high-quality dark chocolate (70% cacao), finely chopped
– 1 ¼ cups heavy whipping cream, chilled
– ¼ cup granulated cane sugar
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
Instructions
1. Combine chocolate wafer cookie crumbs with melted unsalted European-style butter in a medium bowl.
2. Press crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate using the flat bottom of a measuring cup.
3. Chill crust in refrigerator for exactly 15 minutes to set.
4. Toast sweetened shredded coconut in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden brown.
5. Sprinkle toasted coconut and coarsely chopped roasted almonds evenly over the chilled crust.
6. Place finely chopped high-quality dark chocolate in a heatproof bowl.
7. Heat chilled heavy whipping cream and granulated cane sugar in a saucepan over medium heat until it reaches 180°F and sugar dissolves completely.
8. Pour hot cream mixture over the chopped chocolate and let stand undisturbed for 2 minutes.
9. Whisk chocolate and cream mixture vigorously until smooth and glossy, incorporating pure vanilla extract and fine sea salt.
10. Pour chocolate ganache over the coconut-almond layer in the pie crust, using a spatula to spread evenly.
11. Refrigerate pie for at least 4 hours, or until firm to the touch.
12. Let pie stand at room temperature for 10 minutes before slicing with a warm knife.
Remarkably smooth chocolate ganache contrasts with the crunchy coconut-almond layer in every bite. Rich dark chocolate balances the sweet coconut while roasted almonds provide satisfying texture. Serve chilled slices with freshly whipped cream or crumble over vanilla bean ice cream for an elevated dessert experience.
No Bake Chocolate Cherry Pie
Naturally sweet and decadently rich, this no-bake chocolate cherry pie requires minimal effort for maximum reward. Perfect for warm weather when you don’t want to heat up the kitchen, it comes together with just a few quality ingredients. The combination of dark chocolate and tart cherries creates an unforgettable dessert experience.
Ingredients
– 1 ½ cups chocolate wafer cookie crumbs
– 6 tablespoons unsalted European-style butter, melted
– 12 ounces frozen dark sweet cherries, thawed and pitted
– 8 ounces high-quality dark chocolate (70% cacao), finely chopped
– 1 cup heavy cream, chilled
– ¼ cup granulated sugar
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
Instructions
1. Combine chocolate wafer cookie crumbs with melted unsalted European-style butter in a medium bowl.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate using the flat bottom of a measuring cup.
3. Chill the crust in the refrigerator for exactly 30 minutes to set properly.
4. Meanwhile, pat thawed and pitted frozen dark sweet cherries completely dry with paper towels to prevent excess moisture.
5. Arrange the dried cherries in a single layer over the chilled crust.
6. Place finely chopped high-quality dark chocolate in a heatproof bowl.
7. Heat chilled heavy cream in a small saucepan over medium heat until it reaches 185°F and small bubbles form around the edges.
8. Pour the hot cream over the chopped chocolate and let stand undisturbed for 2 minutes.
9. Whisk the chocolate and cream mixture gently until completely smooth and glossy.
10. Stir in granulated sugar, pure vanilla extract, and fine sea salt until fully incorporated.
11. Pour the chocolate ganache over the cherry layer, ensuring even coverage.
12. Gently tap the pie plate on the counter to release any air bubbles from the ganache.
13. Refrigerate the pie for at least 4 hours, or until the filling is completely set and firm to the touch.
The finished pie offers a crisp chocolate crust contrasting with the firm, silken ganache and juicy cherry bursts. For an elegant presentation, garnish with chocolate shavings and fresh mint sprigs before serving chilled.
No Bake Chocolate Espresso Pie
Only a handful of ingredients stand between you and this decadent dessert. Our no-bake chocolate espresso pie delivers rich flavor without turning on your oven—perfect for warm days or last-minute entertaining.
Ingredients
- 1 ½ cups chocolate wafer cookie crumbs
- 6 tablespoons unsalted European-style butter, melted
- 12 ounces high-quality dark chocolate (70% cacao), finely chopped
- 1 ½ cups heavy whipping cream
- 2 tablespoons finely ground espresso beans
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- ½ cup cold heavy whipping cream
- 1 tablespoon confectioners’ sugar
- Dark chocolate shavings for garnish
Instructions
- Combine 1 ½ cups chocolate wafer cookie crumbs with 6 tablespoons melted unsalted European-style butter in a medium bowl.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate using a flat-bottomed measuring cup.
- Chill the crust in the refrigerator for exactly 30 minutes to set.
- Place 12 ounces finely chopped high-quality dark chocolate in a heatproof bowl.
- Heat 1 ½ cups heavy whipping cream with 2 tablespoons finely ground espresso beans in a saucepan over medium heat until small bubbles form around the edges (180°F).
- Strain the hot cream through a fine-mesh sieve directly over the chopped chocolate to remove espresso grounds.
- Let the mixture stand undisturbed for 2 minutes to melt the chocolate.
- Whisk the chocolate and cream together until completely smooth and glossy.
- Stir in 1 teaspoon pure vanilla extract and ¼ teaspoon fine sea salt until fully incorporated.
- Pour the chocolate-espresso filling into the chilled crust and spread evenly with an offset spatula.
- Refrigerate the pie for at least 4 hours, or until the filling is completely set and firm to the touch.
- Whip ½ cup cold heavy whipping cream with 1 tablespoon confectioners’ sugar in a chilled bowl until medium-stiff peaks form.
- Pipe or dollop the whipped cream over the chilled pie just before serving.
- Garnish with dark chocolate shavings using a vegetable peeler.
Gloriously silken and intensely chocolate-forward, this pie offers a sophisticated bitterness from the espresso that balances the richness. The crisp cookie crust provides textural contrast to the velvety filling. For an elegant presentation, serve thin slices with freshly brewed espresso or dust with cocoa powder between layers of whipped cream.
No Bake Chocolate Pumpkin Pie
Simply put, this no-bake chocolate pumpkin pie delivers rich autumn flavors without turning on your oven. Smooth chocolate ganache meets spiced pumpkin filling in a crisp graham cracker crust. Seriously, it’s the ultimate fuss-free fall dessert.
Ingredients
– 1 ½ cups finely crushed graham crackers
– 6 tablespoons unsalted European-style butter, melted
– 1 cup heavy cream, divided
– 8 ounces high-quality semisweet chocolate, finely chopped
– 1 (15-ounce) can organic pumpkin purée
– 8 ounces full-fat cream cheese, softened to 68°F
– ¾ cup pure maple syrup
– 1 teaspoon ground Ceylon cinnamon
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon ground ginger
– ⅛ teaspoon fine sea salt
– 1 teaspoon pure vanilla extract
Instructions
1. Combine 1 ½ cups finely crushed graham crackers with 6 tablespoons melted unsalted European-style butter in a medium bowl until the mixture resembles wet sand.
2. Firmly press the crust mixture into the bottom and up the sides of a 9-inch pie plate using a flat-bottomed measuring cup.
3. Chill the crust in the refrigerator for 20 minutes to set.
4. Heat ½ cup heavy cream in a small saucepan over medium heat until it reaches 185°F and begins to steam.
5. Pour the hot cream over 8 ounces finely chopped high-quality semisweet chocolate in a heatproof bowl and let stand undisturbed for 2 minutes.
6. Whisk the chocolate and cream mixture until completely smooth and glossy.
7. Spread the chocolate ganache evenly over the chilled crust using an offset spatula.
8. Return the pie plate to the refrigerator for 15 minutes to set the ganache layer.
9. Beat 8 ounces softened full-fat cream cheese with ¾ cup pure maple syrup in a stand mixer fitted with the paddle attachment on medium speed for 2 minutes until completely smooth.
10. Add 1 (15-ounce) can organic pumpkin purée, 1 teaspoon ground Ceylon cinnamon, ½ teaspoon freshly grated nutmeg, ¼ teaspoon ground ginger, and ⅛ teaspoon fine sea salt to the mixer bowl.
11. Mix on low speed for 1 minute until all spices are fully incorporated.
12. Increase speed to medium and mix for 2 additional minutes until the filling is uniform and no streaks remain.
13. Whip the remaining ½ cup heavy cream with 1 teaspoon pure vanilla extract in a separate bowl to stiff peaks.
14. Fold the whipped cream into the pumpkin mixture using a rubber spatula until no white streaks are visible.
15. Spread the pumpkin filling over the set chocolate ganache layer and smooth the top with an offset spatula.
16. Refrigerate the pie for at least 4 hours, or until the filling is firm to the touch.
Yes, the silky pumpkin filling contrasts beautifully with the crisp crust and rich chocolate layer. For an elegant presentation, garnish with candied pecans and a dusting of cocoa powder before serving chilled.
No Bake Chocolate Tiramisu Pie
Very few desserts deliver such sophisticated flavor with such minimal effort. This no-bake chocolate tiramisu pie combines rich coffee notes with creamy mascarpone in a decadent crust that requires zero oven time. Velvety layers set up perfectly in the refrigerator for a stunning make-ahead dessert.
Ingredients
- 1 ½ cups chocolate wafer cookie crumbs
- 6 tablespoons unsalted European-style butter, melted
- ¼ cup granulated sugar
- 1 cup strong brewed espresso, cooled to room temperature
- 2 tablespoons coffee liqueur
- 16 ounces cold mascarpone cheese
- ¾ cup confectioners’ sugar, sifted
- 1 cup heavy whipping cream, chilled
- 2 ounces dark chocolate (70% cacao), finely grated
- Cocoa powder for dusting
Instructions
- Combine chocolate wafer crumbs, melted butter, and granulated sugar in a medium bowl.
- Press mixture firmly into a 9-inch pie plate using the bottom of a measuring cup.
- Chill crust in refrigerator for 15 minutes to set.
- Whisk cooled espresso and coffee liqueur in a shallow bowl.
- Beat cold mascarpone and sifted confectioners’ sugar with electric mixer on medium speed until smooth, about 2 minutes.
- Transfer mascarpone mixture to a separate bowl.
- Whip chilled heavy cream in the same mixer bowl until stiff peaks form, about 3 minutes.
- Fold whipped cream into mascarpone mixture using a rubber spatula until no white streaks remain.
- Spread half of the mascarpone cream over the chilled crust.
- Sprinkle half of the grated dark chocolate evenly over the cream layer.
- Spread remaining mascarpone cream over chocolate layer.
- Sprinkle remaining grated chocolate over the top.
- Refrigerate pie for at least 4 hours or until fully set.
- Dust with cocoa powder just before serving using a fine-mesh sieve.
This pie achieves a remarkable balance between airy mascarpone cream and the intense bitterness of espresso-soaked crust. The grated chocolate creates delicate textural contrast against the smooth filling. Try serving thin slices with extra espresso for an adult dessert experience that improves when made a day ahead.
No Bake Chocolate Strawberry Pie
Keeping dessert simple doesn’t mean sacrificing flavor. This no-bake pie combines rich chocolate with fresh strawberries for a stunning result that requires zero oven time. Perfect for warm days or last-minute entertaining.
Ingredients
– 1 ½ cups chocolate wafer cookie crumbs
– 6 tablespoons unsalted European-style butter, melted
– 8 ounces high-quality dark chocolate (70% cacao), finely chopped
– 1 cup heavy whipping cream
– 1 tablespoon pure vanilla extract
– 1 pound fresh strawberries, hulled and sliced
– ¼ cup granulated sugar
Instructions
1. Combine 1 ½ cups chocolate wafer cookie crumbs with 6 tablespoons melted unsalted European-style butter in a medium bowl.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup.
3. Chill the crust in the refrigerator for 30 minutes to set completely.
4. Place 8 ounces finely chopped high-quality dark chocolate in a heatproof bowl.
5. Heat 1 cup heavy whipping cream in a small saucepan over medium heat until small bubbles form around the edges (180°F).
6. Immediately pour the hot cream over the chopped chocolate and let stand undisturbed for 2 minutes.
7. Whisk the chocolate and cream mixture until smooth and glossy, then stir in 1 tablespoon pure vanilla extract.
8. Pour the chocolate ganache into the chilled crust and spread evenly with an offset spatula.
9. Toss 1 pound hulled and sliced fresh strawberries with ¼ cup granulated sugar in a separate bowl.
10. Arrange the sugared strawberries in a single layer over the chocolate ganache, pressing gently to adhere.
11. Refrigerate the pie for at least 4 hours, or until the ganache is completely set and firm to the touch.
12. Slice the chilled pie with a warm knife for clean cuts.
Offering a delightful contrast between the crisp chocolate crust and silky ganache, this pie delivers intense cocoa notes balanced by the bright acidity of fresh strawberries. For an elegant presentation, garnish with chocolate shavings and mint sprigs before serving chilled.
No Bake Chocolate Cookie Dough Pie
Keeping dessert simple doesn’t mean sacrificing flavor, and this no-bake pie delivers rich chocolate satisfaction with minimal effort. Key to its success is using quality ingredients that shine without heat application.
Ingredients
– 2 cups chocolate cookie crumbs
– 6 tablespoons unsalted butter, melted
– 1 cup creamy cashew butter
– ½ cup pure maple syrup
– 1 teaspoon pure vanilla extract
– ¼ teaspoon fine sea salt
– 1 cup dark chocolate chips (70% cacao)
– ½ cup heavy cream
– Flaky sea salt for finishing
Instructions
1. Combine chocolate cookie crumbs with melted unsalted butter in a medium bowl.
2. Press the crumb mixture firmly into a 9-inch pie plate, ensuring even coverage across bottom and sides.
3. Chill the crust in the refrigerator for exactly 15 minutes to set.
4. Whisk together creamy cashew butter, pure maple syrup, pure vanilla extract, and fine sea salt in a separate bowl until completely smooth.
5. Spread the cashew mixture evenly over the chilled crust using an offset spatula.
6. Return the pie to the refrigerator while preparing the ganache.
7. Heat heavy cream in a small saucepan over medium heat until it reaches 180°F and small bubbles form around the edges.
8. Pour the heated cream over dark chocolate chips in a heatproof bowl, ensuring all chips are submerged.
9. Let the mixture stand undisturbed for 2 minutes to allow the chocolate to melt.
10. Whisk the chocolate and cream together until glossy and completely smooth, working quickly to maintain emulsion.
11. Pour the ganache over the cashew layer, tilting the pie plate to achieve even coverage.
12. Tap the pie plate gently on the counter to release any air bubbles from the ganache.
13. Sprinkle flaky sea salt evenly across the surface before the ganache sets.
14. Refrigerate the completed pie for at least 4 hours, or until the ganache is firm to the touch.
Expect a textural symphony where the crisp cookie crust contrasts with the creamy cashew filling and silken chocolate ganache. Each slice reveals complex flavor layers, from the deep cocoa notes to the subtle salt enhancement. Elevate servings with fresh berries or coffee-infused whipped cream for complementary acidity.
No Bake Chocolate Marshmallow Pie
This no-bake chocolate marshmallow pie delivers rich flavor without turning on your oven. The creamy filling sets perfectly in a crisp graham cracker crust for effortless elegance. You’ll have this impressive dessert ready in under thirty minutes of active preparation.
Ingredients
– 1 ½ cups finely crushed graham crackers
– 6 tablespoons unsalted European-style butter, melted
– 3 cups miniature marshmallows
– ⅔ cup heavy cream
– 8 ounces high-quality dark chocolate (70% cacao), finely chopped
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
– 1 cup cold heavy cream
– 2 tablespoons confectioners’ sugar
Instructions
1. Combine 1 ½ cups finely crushed graham crackers with 6 tablespoons melted unsalted European-style butter in a medium bowl until the mixture resembles wet sand.
2. Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup to create an even layer.
3. Chill the crust in the refrigerator for exactly 15 minutes to set while you prepare the filling.
4. Combine 3 cups miniature marshmallows, ⅔ cup heavy cream, and 8 ounces finely chopped dark chocolate in a medium saucepan over low heat.
5. Stir constantly with a silicone spatula until the marshmallows and chocolate have completely melted and the mixture is smooth, about 5-7 minutes.
6. Remove from heat and immediately stir in 1 teaspoon pure vanilla extract and ½ teaspoon fine sea salt until fully incorporated.
7. Transfer the chocolate mixture to a large bowl and let it cool to room temperature, about 20 minutes, stirring occasionally to prevent a skin from forming.
8. While the chocolate mixture cools, whip 1 cup cold heavy cream with 2 tablespoons confectioners’ sugar in a chilled metal bowl until stiff peaks form.
9. Gently fold the whipped cream into the cooled chocolate mixture in three additions until no white streaks remain.
10. Pour the filling into the chilled crust and smooth the top with an offset spatula.
11. Refrigerate the pie for at least 4 hours, or until the filling is completely set and firm to the touch.
Final step: For clean slices, dip your knife in hot water and wipe it dry between each cut. Firmly set with a silky texture, this pie balances bitter chocolate notes against sweet marshmallow cream. Try serving thin wedges with espresso-spiked whipped cream or crushed toasted hazelnuts for contrasting crunch.
Summary
Zesty, effortless, and utterly delicious—these no-bake chocolate pies prove that indulgence doesn’t require hours in the kitchen. Whether you’re craving a silky mousse or a crunchy crust, there’s a recipe here to satisfy every sweet tooth. We’d love to hear which one becomes your favorite—drop a comment below and share the love by pinning this roundup on Pinterest!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
