Easy No Bake Chocolate Pie [+ Video]

Have you ever wondered how to make chocolate pie at home? Let’s learn how to make an easy no bake chocolate pie with chocolate Jell-o pudding to thicken. ohsweetbasil.com

 

Have you ever wondered how to make chocolate pie at home? Let’s learn how to make an easy no bake chocolate pie with chocolate Jell-o pudding to thicken.

Can You Freeze Chocolate Cream Pie?

Freshly made chocolate cream pie will keep for about 3 to 4 days in the fridge; refrigerate covered loosely with aluminum foil or plastic wrap.

Chocolate cream pie does not freeze well and is not recommended for quality purposes.

 

 

Have you ever wondered how to make chocolate pie at home? Let’s learn how to make an easy no bake chocolate pie with chocolate Jell-o pudding to thicken.

 

We hear ya, everyone wants to know how to make a pie, why their pie filling isn’t setting up, why their chocolate pie filling is liquid, how to make a chocolate pie with pudding but not have it taste like straight pudding and of course, how to store a chocolate pie. The questions go on from there and as they come in hopefully we can update the post fast enough to help anyone with questions.

 

Let’s start at the very beginning because according to Julie Andrews in The Sound of Music, it’s “A very good place to start”.

 

Have you ever wondered how to make chocolate pie at home? Let’s learn how to make an easy no bake chocolate pie with chocolate Jell-o pudding to thicken.

 

We love this No Bake Oreo Pie, but today we want to talk about a classic chocolate pie. You can make chocolate pie at home totally from scratch, and we will tackle that recipe soon enough, but today we are going to start out simple for all of our friend’s who want to make their first chocolate pie or who just want a quick and easy no bake chocolate pie recipe. To do that we are going to use an instant Jell-O pudding. You can also make an entirely no bake pie by using a graham cracker, chocolate graham crackers or heck, even vanilla wafers would make a great crust!

 

Can Chocolate Cream Pie be Left Out?

Bacteria grow rapidly at temperatures between 40 °F and 140 °F; chocolate cream pie should be discarded if left out for more than 2 hours at room temperature.

Freshly baked chocolate cream pie will keep for about 3 to 4 days in the fridge; refrigerate covered loosely with aluminum foil or plastic wrap.

 

 

Have you ever wondered how to make chocolate pie at home? Let’s learn how to make an easy no bake chocolate pie with chocolate Jell-o pudding to thicken.

 

Pie Crust and How to Store Pie Crust

In this recipe I chose to use Mom’s magic pie crust because it turns out flaky every time and it isn’t hard to work with so it’s great for beginner pie crust makers. It happens to make two crusts so to store the leftover pie dough, wrapped tightly in plastic wrap and inside of a ziloc bag in the freezer. When you take it out of the freezer, just let it rest in the fridge to become workable.

 

Have you ever wondered how to make chocolate pie at home? Let’s learn how to make an easy no bake chocolate pie with chocolate Jell-o pudding to thicken.

 

To make a chocolate pie with pudding you’re going to want to use the pudding flavor you like the most but what’s most important is to introduce other components that will help the filling taste like a chocolate cream pie versus a crust full of pudding. We love to use sweetened condensed milk and cream cheese as it thickens the chocolate filling for the pie so you don’t have to worry about something not setting up right in the fridge (How many of you have said, why isn’t my filling setting up?!!) or turning to liquid.

 

Have you ever wondered how to make chocolate pie at home? Let’s learn how to make an easy no bake chocolate pie with chocolate Jell-o pudding to thicken.

 

We also use a stabilized whipped cream using unflavored gelatin, I’ll include the recipe with the pie. I like it because I can decorate the pie a whole day ahead and it stays beautiful unlike fresh whipped cream which will fall and separate. Also, stabilized whipped cream uses unflavored gelatin so you can pipe it all pretty like. 🙂

 

If you’ve been searching for how to make stabilized whipped cream using gelatin you’ll find a lot of different recipes out there and unfortunately a lot of the stabilized whipped creams are lumpy, gross or don’t stiffen up. Many reasons for this, but the biggest is that the user let the gelatin sit for too long or let it warm up in the microwave for too long. Follow exactly the directions and make sure you very slowly drizzle it in when it’s time.

 

This chocolate cream pie really is such a cinch to make and it’s a beautiful pie that guests will never guess you took shortcuts with. We hope you love it!

Easy No Bake Chocolate Pie

 
Yield: 8 slices

Easy No Bake Chocolate Pie

Easy No Bake Chocolate Pie
Have you ever wondered how to make chocolate pie at home? Let’s learn how to make an easy no bake chocolate pie with chocolate Jell-o pudding to thicken.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 1 Pie Crust, blind baked (see note)
  • 2 3.4 ounce packages chocolate fudge pudding (instant)
  • 1 Cup Whole Milk
  • 1 Cup Chocolate Milk
  • 8 ounces Cream Cheese, softened
  • 14 ounce can Sweetened Condensed Milk
  • 4½ Cups Cool Whip or Fresh Whipped Cream
  • 1 Chocolate Bar for garnish

For the stabilized whipped cream

  • 1 Teaspoon unflavored gelatin (found by the jell-o)
  • 4 Teaspoons cold water
  • 1 Cup heavy cream
  • 3/4 Cup Powdered Sugar (less if you prefer it less sweet)
  • 1/4 teaspoon vanilla extract

Instructions

For the crust

  1. Prepare the crust as directed.
  2. Place one disc in plastic wrap and in a freezer bag and store in the freezer for another time.
  3. Roll out the second dough in the pie plate, crimp the edges and dock, or in other words, poke with a fork all over the inside and bake for 15-20 minutes.
  4. Allow to cool while you prepare the filling.
  5. The crust must be cool to fill.
  6. In a medium bowl, whisk together the pudding and milk.
  7. Set aside to thicken.
  8. In a large bowl, beat the cream cheese until smooth.
  9. Scrape down the sides of the bowl and add the sweetened condensed milk.
  10. Beat until smooth and scrape down the sides of the bowl again.
  11. Stir the pudding into the cream cheese mixture and fold in half of the whipped cream and then the remaining whipped cream.
  12. fill the pie crust.
  13. Place in the fridge to chill for 1 hour before serving.
  14. Pipe the whipped cream and using a peeler, shave chocolate all over the top.

For the whipped cream

  1. Place cold water in small bowl and sprinkle the gelatin over it.
  2. Let the gelatin sit for 5 minutes without stirring.
  3. Once the gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds.
  4. Meanwhile, quickly place heavy cream in the bowl of a stand mixer with the whisk attachment or in a mixing bowl and use a handheld mixer.
  5. Beat the cream until it starts to thicken, about 1 minute, add the powdered sugar and vanilla and then with the mixer on high, very slowly in a small steady stream, drizzle in the gelatin.
  6. Continue beating the cream until stiff peaks form.
  7. Pipe the whipped cream around the edges.

Notes

We prefer to make a homemade crust and dock it, or poke it with a fork all over inside, add parchment and pie weights and bake, but purely docking the crust will work too.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:Calories: 763 Total Fat: 43g Saturated Fat: 29g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 96mg Sodium: 258mg Carbohydrates: 85g Fiber: 1g Sugar: 82g Protein: 12g

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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25 comments on “Easy No Bake Chocolate Pie [+ Video]”

  1. What brand of pudding did you use? I went to get some and it’s the night before thanksgiving and of course they were out of so many! So I just grabbed what they had but it wasn’t chocolate fudge. I am sure it will still taste good! 

  2. I used two big boxes of pudding (3.4 oz each, like the recipe says) and the 2 cups of milk. It set up super duper fast and turned into this ganache looking mess. So I had to add some more milk and whisk it to death to get it to a manageable consistency. Also, this made a TON of filling. 10 inch pie crust + at least 2 cups extra so use the biggest bowl you have for mixing it all together. Tastes amazing though. 🙂

  3. So I would need four containers of Cool Whip?

  4. Is there supposed to be two separate kinds of milk,  (1 c.)whole milk & (1 c.) chocolate milk? Thanks! 

  5. This is a great no bake chocolate pie! Very rich and chocolatey without being too much and no where near as much work or as finicky as scratch made. I just grabbed a shortbread pie crust from the store though and it was way too much filling. We ended up with 6 individual desert cups full off pie filling with a graham cracker bottom in addition to the pie. Thank you for a wonderful recipe!

  6. Why can’t I print your recipes? Is it because of the ads? What can I do?

  7. Pingback: Easy No Bake Chocolate Pie - Lil Moo Creations

  8. Hello, on the whipped cream I see no instructions on when to put in the sugar or vanilla. Am I missing something? TY

  9. All of your recipes are fantastic!!! Love this site!! Keep up the great work 🙂

  10. Pumpkin spice pudding mix in a chocolate pie with no chocolate in it, what am I missing. It doesn’t even say it’s instant pudding until you read further.

    If I’m making chocolate pie I want the real deal, cooked from scratch. If I’m making a instant pudding, cream cheese pie then I will get a graham cracker crust. Might as well save time with a store bought crust if I’m using a box of instant pudding. Might save time and yes I have used plenty of instant pudding recipes to cut corners at times but never as good.

    • Hi sue, I wrote a pumpkin and a chocolate pie post on the same day. It was merely a simple mistake which has been corrected. This pie is fantastic which the cream cheese and sweetened condensed milk. We highly recommend trying it with the actual pie crust as the silky filling pairs so well with the flaky crust, but graham cracker crust is never a bad thing. I do hope you’ll give it a try. Have a good day. 🙂

  11. I’m confused by this recipe. It is a chocolate pie, but I don’t see any chocolate in the base filling for the pie. The only chocolate is the bar for garnish, although the photos show an obvious chocolate pie. Am I missing something?

    • I think it’s an oversight and you would use chocolate pudding for the pie filling instead of the pumpkin spice pudding. It looks like the same recipe for the pumpkin pudding pie with the gingersnap crust.

    • Sorry about that! I wrote two posts for pie in one day and merely had the pumpkin still on my brain. It has been corrected! 🙂

  12. I love chocolate pie but my work has been made easier by posting a recipe which does not require baking…This kind of pie is just for me…It looks simply superb though it didn’t require baking…Love your recipes…