Easy Chocolate Pie is one of my favorite go-to desserts! Only 4 ingredients separate you from this decadent dessert! We love this easy peasy dessert over the holiday and often make it in addition to Apple Crisp and Snickerdoodles!

Rich Chocolate Truffle Pie!


How to Make Chocolate Pie

Heat chocolate and heavy cream until smooth and creamy and then add the sugar and vanilla. (I like McCormick Vanilla in this recipe) Stir well. Pour into prepared shortbread pie crust then finish with homemade whipped cream. You can certainly heat the chocolate using the double broiler method vs. the microwave. (Video below)

Chocolate Pie

How to Make a Shortbread Crust

There is no need to buy a shortbread crust (although you could) when you see how easy it is to make! To make the shortbread crust you will need:

  • shortbread cookies
  • butter
  • sugar

I added sugar as optional in the recipe because it is not essential to the recipe, just something we like. It really depends on what type of shortbread cookie you buy! We like Walkers, but if you use a different brand they may not be as sweet and might need a little sugar to create the perfect crust.

For even more chocolate, try using an oreo base crust for a chocolate flavor explosion!


Easy Chocolate Pie!

Tips for Chocolate Pie

Be sure to let the pie chill for the recommended time. It really helps the flavors infuse and create a creamy consistency.

When you have so few ingredients in a recipe it’s a good idea to be sure you are using the best quality ingredients you can! I like good semi-sweet chocolate because we are adding sugar to it, sweetening it, and the chocolate flavor really does shine. You can also use milk chocolate, but taste as you go. (If too sweet and a pinch of salt)

You can also make this chocolate pie recipe into mini-truffle tarts! Press spoonfuls of your shortbread crust into mini-muffin tins then bake for about 12 minutes and then fill with the chocolate pie filling when the crust had cooled. The perfect bite-size appetizer for parties! (Why would I cook the appetizers and not the pie? You need to be able to remove the mini tarts from the pan and baking solidifies the crusts. If your homemade crust is very crumbly you can add a bit of melted butter.)

Seriously rich chocolate pie!

When I offered this dessert to my husband, he said it was “too rich” and “too chocolatey” and I was all, “Who are you?  We don’t say such things in this house!”

And he was all, “Are there any Strawberry Shortcake Cups left?”

And I said, “Shame on you!  This is CHOCOLATE!”

And he looked at me in disbelief. “I don’t LIKE chocolate.”

I cried, “I feel like I don’t even KNOW YOU!”

And with that, a part of me died. But then I realized that there is more for me so WOO HOO! Game on.

Crowd Pleasing Chocolate Pie

Looking for More No-Bake Desserts?

No-Bake Oreo Cheesecake

Chocolate Caramel Cheesecake Pie

Caramel Shortbread Pie

No-Bake Chex Cookies

Rich Chocolate Truffle Pie!
5 from 6 votes

Chocolate Pie

Prep Time 8 minutes
Cook Time 10 minutes
cooling 8 hours
Total Time 18 minutes
Easy Chocolate Pie is one of my favorite go-to desserts! Only 4 ingredients separate you from this decadent dessert!


Shortbread Crust

  • 2 cups shortbread cookies, crushed (plus extra for topping)
  • 1/2 cup butter, melted
  • 1/3 cup granulated sugar, optional

Chocolate Pie

  • 12 ounces semisweet chocolate chips
  • 1 1/2 cups heavy whipping cream, divided
  • 1/4 cup sifted confectioners' sugar
  • 1 tablespoon vanilla extract
  • Optional: Whipped cream for top of pie and extra shortbread cookies to sprinkle.


Shortbread Crust

  • Mix shortbread crumbs, butter, and sugar in a medium bowl.
  • After it is well combined, press into the bottom and barely up sides of an 8-inch pie plate. (Can use a 9-inch, the crust will be thinner) Set aside.

Chocolate Pie

  • In microwave dish combine chocolate chips and 3/4 cup of the heavy cream.
  • Microwave on high for 1 to 2 minutes, stirring every 30 seconds until smooth.
  • Cool to room temperature.
  • Stir in sugar & vanilla. Set aside.
  • In a stand mixer, beat the remaining cream until soft peaks form (3-5 minutes). Remove bowl from stand mixer and fold in chocolate mixture, 1/3 at a time. Carefully spoon into crust.
  • Refrigerate at least 8 hours before serving


Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in:

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I saw the hyperlink for the “shortbread cookie crust recipe” but, when you click on it, no go. Could someone please supply this recipe as it sounds awesome! Thanks!

  2. Crust not shown is:
    2C fine shortbread cookies
    1/4 C melted butter
    Mix well and press into the 9” pie dish and chill

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.