With only six ingredients and NO BAKING, this easy chocolate pie is super simple and sinfully sweet!
I’m getting ready to take a little road trip and in between packing (weeks in advance) and test driving Cookie’s fancy new carseat (yes my dog rides in a carseat) I haven’t had much time for baking.
I still have time to eat dessert but actually preparing it is falling by the wayside.
Enter this SUPER EASY chocolate pie! A handful of ingredients and no baking at all make it a winning dessert. If only convincing Cookie that a carseat is a good thing were this simple. . .
Seriously—I’m open to any tips for traveling with an anxious dog for whom medication doesn’t work. Or it could be a long trip up to Oregon.
Why you’ll love this easy chocolate pie:
- It’s totally no bake, so it’s perfect for summer
- No special equipment required!
- It needs to chill so it’s a great make-ahead option
How to make graham cracker crust
The crust for this pie is a simple graham crust. If you’d rather, you can use a chocolate cookie crust or a vanilla cookie crust. Either will be delicious!
- Combine graham cracker crumbs and butter in a bowl
- Stir until the crumbs are evenly saturated
- Press into the bottom and up the sides of a 9-inch pie dish
Then you’ll freeze your crust and move on to the filling.
How to make chocolate pie filling
- Combine Hershey bars, marshmallow creme, and milk in the top of a double boiler
- Heat, stirring often, until the mixture is melted and smooth. Set aside to cool
Baker’s tip: If you don’t have a double boiler or don’t want to use one, you can use a mixing bowl. Set the bowl over a couple inches of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Be very careful as the bowl can get hot.
- Whip heavy cream until it holds stiff peaks
- Gently fold the chocolate mixture into the heavy cream
Baker’s tip: Be sure your heavy cream is really cold and chill your mixing bowl and beaters before you whip the cream. You’ll get much stiffer peaks that way.
Pour the cooled filling into the frozen crust and refrigerate overnight. Before serving, top with whipped cream if desired!
How to store easy chocolate pie
You can store uneaten pie for several days in the fridge. Just be sure it’s covered!
You can also store it in the freezer for up to 3 months. Be sure you wrap it tightly to avoid freezer burn.
My favorite way to freeze pies and cakes is to slice them, arrange the slices on a baking sheet, then freeze until they set. Then you can wrap them tightly without smushing the filling or frosting.
If you don’t plan to store the pie for long in the freezer you can just pop the whole pie dish (wrapped!) in the freezer. I recommend slicing it before freezing it.
If you don’t slice it first, you’ll want to let the pie sit at room temp for a few minutes and use a knife dipped in hot water for slicing.
Did you make this easy chocolate pie? Hooray! Let me know what you think with a comment and a rating below. And post a pic on Insta–tag @theitsybitsykitchen so I can see your lovely creations!
This easy chocolate pie is a totally no bake dessert that is super simple to make. It's deliciously sweet and creamy!
- 7 tablespoons unsalted butter melted
- 1 1/2 cups graham cracker crumbs from about 9 to 10 graham cracker sheets
- 6 (1.55-ouncHershey bars
- 1 (7-ouncjar marshmallow creme 2 tablespoons milk
- 1 cup heavy cream very cold
- whipped cream for serving if desired
- Lightly grease a 9-inch pie plate. Set aside.
- Combine the graham cracker crumbs and butter in a medium mixing bowl and stir until the crumbs are evenly saturated. Press into an even layer in the bottom and part way up the sides of the prepared plate.
- Freeze for at least half an hour and leave in the freezer while you make the filling.
- Combine the Hershey bars, marshmallow creme, and milk in the top of a double boiler set over barely simmering water.* Stir until melted. Remove from the heat and let cool to room temperature.
- While the chocolate mixture is cooling, place a medium bowl and the beaters of an electric mixer in the fridge.
- Once mixture is cool, remove the bowl and mixers from the refrigerator and beat the heavy cream until it holds stiff peaks.
- Gently fold a few tablespoons of the chocolate mixture into the whipped cream to lighten. Fold in the remaining chocolate to combine, then pour into the chilled crust.
- Refrigerate overnight; leave in the fridge until just before serving.
- After pie has chilled, slice and serve with whipped cream (if desired). If your pie is too soft to cut nicely, pop it in the freezer for a few minutes to firm up.
- Uneaten pie can be stored in the fridge (covered) for up to 3 days or in the freezer (tightly wrapped) for up to 3 months.
- Keep pie chilled until just before serving as it becomes soft very quickly and is difficult to slice at that point.