No Bake Chocolate Cream Pie {Gluten Free}

Six simple ingredients come together in a snap to make this No Bake Chocolate Cream Pie. Loaded with chunks of gluten free chocolate creme cookies, this is the perfect dessert to make when time is short!

While I love my time in the kitchen, there are those times when “easy” has to be the name of the game. I think that everyone should have a quick, throw together dessert recipe for those instances when time is limited. This is that recipe.

No “So-So” Desserts

When I was younger my grandparents took my mom, my brother, and me out to dinner nearly every week. My grandfather had spent most of his life in the restaurant business. As a result, he had developed a keen eye and a savvy palate and was able to select some pretty fantastic places for us to dine. Regardless of the restaurant, we knew that dessert would be something special. My grandfather had a pretty serious sweet tooth; there’d be no settling for a so-so dessert.

Chocolate: My Dessert of Choice

While the rest of my family was enjoying apple pie, rice pudding, and Italian pastries, my dessert of choice almost always featured chocolate. Chocolate mousse and chocolate pudding were my favorites. I just loved (and still do) savoring every single, creamy spoonful of chocolaty goodness.

So out of my love for chocolate creaminess, I give you this super simple, no bake, only 6 ingredients needed, one bowl required, yummy pie. I think that you will savor every spoonful (like I did).

No Bake Chocolate Cream Pie

What truly makes this recipe easy is the use of a no bake pie shell. I typically use a chocolate snap crust (gluten free) like this one from Mi Del:

It requires no baking, all that you need to do is fill it and chill it. Pretty great in my opinion. A word of caution about crusts of this nature: they crack very easily, and if you try to spread something thick inside the shell, you’ll ruin the shell. It will break apart into smithereens – speaking from experience here, friends.

The filling for this recipe consists of a few simple ingredients: cream cheese, heavy whipping cream, unsweetened cocoa powder, sweetened condensed milk, and gluten free chocolate sandwich cookies. The fine folks from Goodie Girl Cookies sent me some of their cookies to try. They really are yummy and not only make a great treat, but are also wonderful when used within dessert recipes.

I used their Chocolate Creme Sandwich Cookies in this recipe.

The Filling

To make the filling for my pie, first begin by creaming an 8 ounce block of cream cheese until light and fluffy. I find it best to begin with cream cheese that has been softened at room temperature for one hour.

Next add in 2 cups of heavy whipping cream, 1/2 cup of unsweetened cocoa powder, and 1/2 cup sweetened condensed milk. Beginning on low speed (stand or hand mixer) mix the ingredients together. If you start this process out at medium or high speed, I can guarantee that you will be wearing the ingredients. Low and slow is the name of the game here.

Be sure to scrape the sides and bottom of the bowl down frequently during the mixing process.

Gradually increase the speed on your mixer. Cream the ingredients together until the mixture thickens. The consistency should be like whipped cream cheese (the kind found in a plastic tub). It will be thick enough to be held upside down on a spoon without falling off. This process will take between 2-3 minutes.

Break apart 18 of the chocolate creme cookies. You do not want to completely crush the cookies. Be sure to leave some chunks. Fold the broken cookies into the filling. Then carefully spoon the mixture into the pie shell. Smooth with a spoon.

Break the remaining cookies in half and place them, flat side down, along the edge of the pie. Cover and refrigerate for at least one hour before serving.

That’s it. Simple to make. Delicious to eat. I hope you enjoy!

No Bake Chocolate Cream Pie {Gluten Free}

1 Mi Del Gluten Free Chocolate Pie Crust
8 ounces cream cheese, softened at room temperature
1/2 cup unsweetened cocoa powder
2 cups heavy whipping cream
1/2 cup sweetened condensed milk
24 gluten free chocolate cream sandwich cookies, divided

Place the cream cheese into the bowl of a stand mixer fitted with a paddle attachment. Whip the cream cheese until smooth, about 1-2 minutes on medium speed. Scrap down the sides thoroughly.
Add in the cocoa powder, 2 cups of heavy whipping cream, and the sweetened condensed milk. Beginning on low speed, mix the ingredients together. Be sure to start this process off on the slowest speed on the mixer. As the cocoa powder mixes in, gradually increase the speed of the mixer until you reach medium – high speed.
Periodically turn off the mixer and scrap down the sides thoroughly. Then gradually increase the speed.
You will need to mix the ingredients for 2-4 minutes until the mixture thickens up and reaches the consistency of whipped butter or cream cheese.
Place 18 sandwich cookies into a sealable bag. Break the cookies apart by hitting the bag, lightly, with a rolling pin. I recommend leaving large chunks of cookies present. You do not want crumbs.
Fold the broken cookies into the cream mixture.
Spread the mixture into the prepared pie crust. Gently smooth.
Take the remaining cookies and cut them in half across the center. Place the cookie halves, cut side down, along the edge of the pie. Cover and chill for at least 1 hour in the fridge.
I like to serve each slice with a dollop of whipped cream (I love using Tru Whip – found in the freezer section).

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