No-Bake Chocolate Pie With Whipped Cream

This no-bake chocolate pie? Let’s just say it’s the Mona Lisa of my dessert repertoire. Yeah, I’ve got plenty of fancy flans and temperamental soufflés under my belt, but sometimes, you crave pure, unadulterated chocolate bliss. And this, friends, is it.

No preheating the oven, no fussy bain-maries – just creamy, luscious ganache nestled in a buttery graham cracker crust and kissed with a dollop of homemade whipped cream.

Trust me, I speak from experience: my family begs for this one like clockwork. Forget birthday cakes, holiday feasts – this pie’s the real star of the show. So grab your whisks, gather your loved ones, and prepare for a sensory symphony of pure chocolate indulgence. Just be warned – one bite, and you’ll be begging for the recipe too.”

Feel free to personalize it further by mentioning your family’s own special quirks and traditions surrounding the pie, or even a funny anecdote about its creation. Remember, a touch of personality goes a long way in grabbing your audience’s attention and making them desperate to try your culinary masterpiece!

Questions I often get for this recipe:

Q: Can I use a store-bought graham cracker crust?

A: Absolutely! Using a store-bought crust saves time and effort, but be sure to choose one that’s sturdy enough to hold the filling.

Q: How long does the pie last?

A: The pie will stay good in the refrigerator for up to 3 days, but the whipped cream may begin to deflate slightly after a day.

Q: Can I freeze the pie?

A: You can freeze the pie without the whipped cream for up to 3 months. Thaw it overnight in the refrigerator before topping with whipped cream.

Q: Do I need to use a hand mixer for the whipped cream?

A: While a hand mixer will make the process faster and easier, you can also whip the cream by hand with a whisk. It will just take a little longer and more elbow grease.

What you need to make the pie:

Ingredients:

For the crust:

1 1/2 cups graham cracker crumbs

6 tablespoons unsalted butter, melted

1/4 cup sugar

For the filling:

12 ounces (1 bag) milk chocolate chips

1/2 cup heavy cream

1 teaspoon vanilla extract

For the whipped cream topping:

1 cup heavy cream (cold)

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

How to make the pie:

Instructions:

Prepare the crust: Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom and sides of a pie dish. Place the crust in the refrigerator for at least 30 minutes to chill.

Make the filling: In a medium saucepan over low heat, melt the chocolate chips with the heavy cream, stirring constantly until smooth. Remove from heat and stir in the vanilla extract. Let the mixture cool slightly.

Assemble the pie: Pour the chocolate filling into the chilled graham cracker crust. Place the pie back in the refrigerator for at least 3 hours, or until the filling is set.

Make the whipped cream: While the pie is setting, prepare the whipped cream. In a cold bowl using a hand mixer or whisk, whip the heavy cream until stiff peaks form. Gradually add the powdered sugar and vanilla extract while beating until just combined. Be careful not to overmix, or the whipped cream will become grainy.

Serve: Once the pie is set, top it with generous dollops of whipped cream. Enjoy!

Tips:

For a richer flavor, use dark chocolate chips in the filling.

You can add a pinch of salt to the whipped cream for a touch of balance.

If you don’t have heavy cream, you can substitute with whole milk or coconut milk. However, the whipped cream may not be as thick and fluffy.

Get creative with your toppings! Try adding chopped nuts, fruit, or chocolate shavings to the whipped cream.

Printable Recipe:

Yield: 1 pie