Creamy Chocolate Pie . . .  chocolate Oreo crust filled with a chocolate cheesecake mousse and garnished with whipped cream. A simple but delicious chocolate pie!

I’m always up for a creamy chocolate dessert. Chocolate mousse,  French Silk Pie, and German Chocolate Ice Cream Pie are also at the top of my list of indulgent treats.

Creamy Chocolate Pie

Sometimes simple recipes are the best, and this pie definitely fits into that category. Nothing fancy, just a luscious chocolate filling in a chocolate crust. It just melts in your mouth, and is so easy to make! 

I’ve been making this pie for years, and it’s always a hit. The original recipe called for milk chocolate chips, but sometimes I like to use half semi sweet for a more pronounced chocolate flavor. You can use whatever you prefer.

Can this chocolate pie be made ahead of time? Absolutely! It will keep for 2-3 days in the refrigerator if covered tightly. It can even be served frozen, and it is extra refreshing. I’ve frozen it for up to a month with great results. Just let it defrost for 5-10 minutes before serving.

How to make Creamy Chocolate Pie

Ingredients:

• Oreos
• Butter
• Chocolate Chips
• Milk
• Cream
• Powdered Sugar
• Vanilla
• Cream Cheese

Make a crust by mixing finely crushed Oreos and melted butter. Press into a 9″ pie plate and bake at 375° for 8-10 minutes. Cool completely.

Melt chocolate chips and milk in a glass bowl in the microwave at half power, stirring every 30 seconds till smooth. Beat  cream till soft peaks form, add the powdered sugar and vanilla. Beat till smooth. In a large mixing bowl, beat cream cheese till very smooth. Slowly beat in the melted chocolate mixture. Fold in the whipped cream mixture.

Pour filling into crust and chill for 3-4 hours or till set. Garnish with additional whipped cream if desired.

Tips for making Creamy Chocolate Pie

– Don’t let the chocolate mixture get too hot or the chocolate can seize up and turn thick. After it is mostly melted with just a few lumps, I like to just stir it until they melt. If there are any that don’t melt, then I will put it back in the microwave for a few seconds.

-Regular cream cheese works best for this pie. I love using the lower fat (neufchatel) cheese for many recipes, but it doesn’t set up as firm. Regular cream cheese makes the pie much easier to cut.

-To make this pie even easier, you can use a store bought chocolate crust and use an 8 oz container of Cool Whip in place of the cream, powdered sugar, and vanilla.

MORE SCRUMPTIOUS NO-BAKE PIE RECIPES:

Pink Lemonade Pie
No Bake Chocolate Caramel Cream Pie
Chocolate Turtle Pie
Cherry Almond Mousse Pie

Creamy Chocolate Pie

Yield: 8 servings

Creamy Chocolate Pie

Print

Chocolate cream cheese mousse in a chocolate crumb crust. Easy and delicious!

Prep Time 30 minutes

Additional Time 5 hours

Total Time 5 hours 30 minutes

Ingredients

Chocolate Crust

• 18 Oreos
• 3 Tbsp butter, melted

Filling

• 1 cup chocolate chips
• 1/4 cup milk
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 tsp vanilla
• 4 oz cream cheese, softened to room temperature

Instructions

1. For crust: Finely crush the Oreos in a food processor. Mix in the melted butter. Press onto the bottom and up the sides of a 9" pie plate. Bake at 375° for 8-10 minutes. Cool completely.
2. Melt chocolate chips and milk in a glass bowl in the microwave at half power, stirring every 30 seconds till smooth.
3. Beat the cream till soft peaks form, add the powdered sugar and vanilla. Beat till smooth.
4. In a large mixing bowl, beat the cream cheese till very smooth. Slowly beat in the melted chocolate mixture. Fold in the whipped cream mixture.
5. Pour filling into crust and chill for 3-4 hours or till set. Garnish with additional whipped cream if desired.

Notes

-You can use milk chocolate or semi sweet chocolate chips, or a combination of both. I like to use half and half.

-You can substitute an 8 oz container of Cool Whip for the cream, powdered sugar, and vanilla.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 432 Total Fat: 32g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 60mg Sodium: 198mg Carbohydrates: 38g Fiber: 2g Sugar: 27g Protein: 4g