No-Bake Eggless Chocolate Cream Pie
Recipe and Images Courtesy of Mommy’s Home Cooking
Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.
The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.
You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.
So, without further ado, here’s our recipe for No Bake Eggless Chocolate Cream Pie:
- 2 cups Oreo crumbs (about 25 oreos)
- 5 tablespoons Minerva unsalted butter, melted
- 4 oz unsweetened chocolate, plus more for topping
- 2 tablespoons fresh strongly brewed coffee (optional) (see notes)
- 14 oz sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons natural unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 tablespoons cold water (optional)(see notes)
- 2 teaspoons unflavored powdered gelatin (optional)(see notes)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Whipping cream
- Shaved chocolate
- Add the Oreo crumbs to a bowl and combine with the melted butter.
- Add the mixture into your 9-inch pie pan or springform pan and press into an even layer on the bottom and up the sides.
- Refrigerate it for 30 minutes before adding your filling.
- Place the chocolate in a large mixing bowl, and microwave in short 20-second bursts, stirring after each interval until the chocolate is melted and smooth.
- Add the coffee, sweetened condensed milk, vanilla extract, cocoa powder, and salt and mix until well incorporated and smooth.
- If using gelatin: Mix the water and gelatin in a small bowl. Let the mixture rest for 4-5 minutes. Set aside to cool. Microwave gelatin on high until melted, about 10 seconds; stir into chocolate mixture.
- Whip the whipping cream and powdered sugar, until stiff peaks form, about 3-4 minutes.
- Add about half of the whipped cream to the chocolate mixture and gently fold together until combined. Add the remaining whipped cream and gently fold together until well combined, gently but thoroughly.
- Spread the filling evenly over the crust and refrigerate the pie until firm, at least 4-6 hours or overnight.
- Spread whipped cream over the top of the chilled and set pie, then sprinkle with chocolate shavings and server. Tip: If you want your pie to look fancy, you can pipe swirls of sweetened whipped cream over the chocolate filling.
- COFFEE – The addition of coffee is totally optional (but highly recommended). I love adding coffee to make chocolate dessert because it brings out and amplifies the chocolate flavor. I like to use fresh strongly brewed coffee. If fresh coffee is not available, you can mix 2 tablespoons hot water with 1 teaspoon espresso powder.
- GELATIN – The use of gelatin in this recipe is optional. If you don’t add it the pie will set nicely but with a less stiff texture. I like to add gelatin when I am serving this dessert to guests and/or I need to transport it somewhere, this way the filling will last more without melting.
- CRUST – Feel free to use a store-bought crust to save time if you want.
- STORE – Store it loosely covered in the refrigerator for up to 3-4 days.
- MAKE AHEAD – Since this pie needs to chill for several hours or overnight, this dessert is perfect for making 1-2 days ahead of time.