This No-Bake Chocolate Pie is the easiest chocolatey dessert that doesn't require any oven time! Made from a chocolate sandwich cookie crust and filled with a chocolate cream, it can be topped with whipped cream or simply be left as is! Best yet, it's gluten free, nut free, eggless and can be dairy free (vegan)!
Lightly grease a 9 inch pie dish with butter or a vegan baking stick. Set aside.
In a microwave safe medium bowl, melt the butter or vegan baking stick in 20 seconds increments until completely melted.
Place 28 of the sandwich cookies in a zip top bag and seal it shut.
Crush the cookies with the flat side of a meat mallet or a rolling pin until they have a sand-like consistency.
Pour the crushed cookies into the melted butter and stir with a spatula to combine.
Pour the mixture into the lightly greased 9 inch pie dish and press into the bottom and up the sides. I find using the flat bottom of a measuring cup really works well.
For The Filling
In a large bowl, whisk together the heavy cream, confectioners' sugar and salt until soft peaks form. Set aside.
Heat the ⅓ cup of water in a heat safe glass measuring cup in the microwave until hot. I heat mine until I see some bubbling.
While hot, carefully whisk in the cocoa powders and vanilla into the water. Set aside.
Place the chocolate chips in a heat safe bowl. Microwave in 15 second increments, stirring after each time, until fully melted.
Pour the cocoa powder water mixture into the melted chocolate chips and whisk to combine.If you notice the mixture getting too thick, microwave the entire thing in 10 second increments, whisking after each time, until smooth.
Using a whisk, fold the chocolate mixture into the whipped cream and mix until there are no more white streaks.
Using a spatula, spread the chocolate filling into the cold crust and refrigerate uncovered overnight or for at least 6 hours.
Cut the slices right before serving and top each slice with half a chocolate sandwich cookie.
Video
Notes
Cocoa Powders: If you don't have both types of cocoa powders on hand, just use dutch or natural unsweetened...not all dark. The pie will be too dry and bitter with all dark. Vegan: Use vegan chocolate sandwich cookies, vegan baking sticks, vegan chocolate chips, vegan sugar and a vegan heavy cream. Storing: Keep any extra no bake chocolate pie slices in an airtight container in the fridge for up to two days. Or, keep the slices in the pie dish and wrap the top with aluminum foil before popping in the fridge. I do not recommend freezing this pie. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.