No-Bake Chocolate Cream Pie
An easy-peasy no-bake pie calls for a chocolate cookie crust sweetened with Domino® Brown Sugar and a chocolate filling that is sweetened with Domino® Dark Brown Sugar and assembled in the food processor. The pie is topped with lots of billowy whipped cream.
Jessie Sheehan
Jessie Sheehan is a cookbook author, recipe developer, and baker. She is the author of The Vintage Baker (one of the Washington Post’s best cookbooks of 2018 and beloved by Oprah and Nigella) and the co-author of Icebox Cakes (both published by Chronicle Books). She has developed recipes for many cookbooks, besides her own, and has contributed recipes, written and/or created video content for many publications. Her easy-peasy baking recipes can be found at jessiesheehanbakes.com and she can be found at @jessiesheehanbakes on Instagram and on TikTok.
For the crust
- 1 1/2 cups Finely ground chocolate cookie crumbs, from about 30 cookies 1 1/2 cups Finely ground chocolate cookie crumbs, from about 30 cookies
- Domino® Light Brown Sugar 2 tablespoons 2 tablespoons Domino® Light Brown Sugar
- 5 tablespoons Unsalted butter, melted and warm 5 tablespoons Unsalted butter, melted and warm
- 1/2 teaspoon Pure vanilla extract 1/2 teaspoon Pure vanilla extract
For the filling
- 1 cup (8 ounces) Softened cream cheese 1 cup (8 ounces) Softened cream cheese
- Domino® Dark Brown Sugar 3/4 cup 3/4 cup Domino® Dark Brown Sugar
- 1/2 cup Dutch process cocoa powder 1/2 cup Dutch process cocoa powder
- 1 cup Heavy cream 1 cup Heavy cream
- 1/2 teaspoon Kosher salt 1/2 teaspoon Kosher salt
- 1 tablespoon Pure vanilla extract 1 tablespoon Pure vanilla extract
For the topping
- 3 cups Heavy cream 3 cups Heavy cream
- Domino® Powdered Sugar 1/3 cup 1/3 cup Domino® Powdered Sugar
- 1 tablespoon Pure vanilla extract 1 tablespoon Pure vanilla extract
Instructions
Prepare the crust
To make the crust, combine the chocolate cookie crumbs (use this chocolate cookie recipe), Domino® Light Brown Sugar, butter and vanilla in a large bowl and mix with a flexible spatula (or your hands) until fully incorporated. Or you can place all of the ingredients in a food processor and process until combined.
Transfer to a 9-inch pie plate and, using your hands (or the back of a one cup dry measuring cup), evenly press the crumbs into the bottom and up the sides of the plate. Transfer to the freezer while you make the filling.
Prepare the filling
To make the filling, add the cream cheese and Domino® Dark Brown Sugar to the bowl of a food processor and process just until smooth. Do not over mix or the cream cheese will lose its structure.
Add the cocoa powder, heavy cream, salt, and vanilla and process until smooth, scraping down the bowl if necessary.
Transfer the filling to the frozen crust, using an offset spatula to smooth the top, and place in the refrigerator for 6 to 8 hours until firm.
Prepare the topping
To make the topping, add the heavy cream, Domino® Powdered Sugar, and vanilla to the clean processor bowl and process until stiff and “whipped,” about 2 to 3 minutes.
Spread the whipped cream over the pie and serve.
Additional Tip
The pie will keep in the refrigerator lightly wrapped in plastic wrap for up to 3 days.
Make sure you finely grind your crumbs for your cookie crust. A food processor works best, but you can also place the cookies in a zippered plastic bag and crush them with a rolling pin. When making the filling, do not over process the cream cheese or it will lose structure.
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