No-Bake Chocolate Butter Pie

No-Bake Chocolate Butter Pie

No-Bake Chocolate Butter Pie: and it’s called butter pie for a reason. That TEXTURE, folks. Silky smooth & melt in your mouth just like butter. Pair it with coconut cream for the Almond Joy lovers or as is for the chocolate purist. Either way, bliss.

  • Servings– 6 slices
  • Total Time- 30 minutes prep time + 8 hours chill time
Chocolate Butter Pie- Must Love Garlic

No Bake Chocolate Pie Ingredients:

  • Pre-baked Pie Crust– for this, for simplicity we are using store bought pie crust. There are a few options for this: you can go for the pre-baked crust that is usually found in the baking section or the unbaked frozen crust. If I’m low on time I usually go for the unbaked frozn crust. If you would like to make your own from scratch you can check out my post Butternut Squash Quiche for a divine all-butter pie crust.
  • Unsweetened Cocoa Powder– I like the tollhouse brand!
  • Dark Chocolate– dark chocolate is generally made with cocoa solids and cocoa butter, and not with the milk and butter generally found in milk chocolate. It is less sweet and has a bitter quality. How dark you would like the chocolate to be is up to you, of course keep in mind the darker the chocolate, the more bitter the flavor. We usually go for 70% cocoa.
  • Heavy Cream
  • Cornstarch– to help thicken the filling.
  • Butter– salted or unsalted.
  • Granulated Sugar
  • Vanilla Extract
  • Salt
  • Water

If making Coconut Whipped Cream-

  • Heavy Cream
  • Powdered Sugar
  • Coconut Extract
  • Toasted Coconut

Equipment Needed:

This post contains affiliate links.

Chocolate Butter Pie- Must Love Garlic

How to Make No-Bake Chocolate Pie:

  • Bake Pie Crust– if using unbaked pie crust, fully bake before making filling. Allow to cool completely before filling.

  • Make Chocolate Filling
    • Whisk 1/2 cup of heavy cream with cornstarch until smooth. Set aside until ready to use.
    • In a saucepan over medium heat, combine water, granulated sugar, unsweetened cocoa powder and salt. Whisk continuously until sugar has fully dissolved.
    • Add butter to sauce pan, and whisk until melted and smooth. Remove pan from heat, and add dark chocolate in broken up chunks. Whisk until melted and smooth.
    • Pour in remaining heavy cream & cornstarch mixture and return to medium heat. Whisk continuously until mixture has thickened, about 5-7 minutes. Mixture should be the consistency of pudding.

  • Chill- Pour filling in to baked pie crust and chill in the refrigerator until firm, about 6-8 hours.

  • (Optional) Make Coconut Whipped Cream
    • chill a metal bowl in freezer 5-7 minutes. Pour in heavy cream, powdered sugar, coconut extract, and toasted coconut.
    • Using a handheld mixer or stand mixer, whip starting on the lowest setting moving to the highest until desired consistency is reached.
    • Refrigerate until ready to use. Top pie with whipped cream and cut a huge slice.

Recipes You Will Also Love:

Chocolate Butter Pie- Must Love Garlic

No-Bake Chocolate Butter Pie

Silky smooth & melt in your mouth just like butter No-Bake Chocolate Butter Pie paired with coconut whipped cream.
Prep Time 30 mins
Chill Time 8 hrs
Total Time 8 hrs 30 mins
Course Dessert
Servings 6 slices

Equipment

  • Small Mixing Bowl
  • Whisk
  • Saucepan
  • Metal Bowl
  • Handheld Mixer or Stand Mixer

Ingredients
  

  • 1 pre-baked pie crust
  • 1/4 cup water
  • 1/2 cup sugar
  • 1 tbsp cocoa powder
  • Pinch salt
  • 3.5 oz dark chocolate
  • 1 stick butter
  • 3 tbsp cornstarch
  • 2 1/2 cups heavy cream
  • 2 tsp vanilla extract

For Coconut Whipped Cream:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 tsp coconut extract
  • 2-3 tbsp toasted coconut

Instructions
 

  • Bake Pie Crust– if using unbaked pie crust, fully bake before making filling. Allow to cool completely before filling.
  • Make Chocolate Filling– Whisk 1/2 cup of heavy cream with cornstarch until smooth. Set aside until ready to use. In a saucepan over medium heat, combine water, granulated sugar, unsweetened cocoa powder and salt. Whisk continuously until sugar has fully dissolved. Add butter to sauce pan, and whisk until melted and smooth. Remove pan from heat, and add dark chocolate in broken up chunks. Whisk until melted and smooth. Pour in remaining heavy cream & cornstarch mixture and return to medium heat. Whisk continuously until mixture has thickened, about 5-7 minutes. Mixture should be the consistency of pudding.
  • Chill- Pour filling in to baked pie crust and chill in the refrigerator until firm, about 6-8 hours.
  • (Optional) Make Coconut Whipped Cream– chill a metal bowl in freezer 5-7 minutes. Pour in heavy cream, powdered sugar, coconut extract, and toasted coconut. Using a handheld mixer or stand mixer, whip starting on the lowest setting moving to the highest until desired consistency is reached. Refrigerate until ready to use. Top pie with whipped cream and cut a huge slice.
Keyword chocolate, chocolate butter, coconut, easy, no bake, pie, whipped cream

Follow me on Instagram and Pinterest for more delicious recipes and tips for RV Living!

This post may contain affiliate links. By posting a product through these links, I may receive a small commission. Please know, I only suggest products that I have used and love! Thank you so much for your support, it helps me keep Must Love Garlic up and running!



Leave a Reply

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

Recipe Rating