No-Bake Eggless Chocolate Cream Pie

Step 1

Add the Oreo crumbs to a bowl and combine with the melted butter.

Step 2

Add the mixture into your 9-inch pie pan or springform pan and press into an even layer on the bottom and up the sides.

Step 3

Place in the freezer while you make the filling.

Step 4

Place the chocolate in a large mixing bowl, and microwave in short 20-second bursts, stirring after each interval until the chocolate is melted and smooth.

Step 5

Add the coffee (if using), sweetened condensed milk, vanilla extract, cocoa powder, and salt and mix until well incorporated and smooth.

Step 6

If using gelatin: Mix the water and gelatin in a small bowl. Let the mixture rest for 4-5 minutes. Set aside to cool. Microwave gelatin on high until melted, about 10 seconds; stir into chocolate mixture.

Step 7

Whip with an electric mixer the whipping cream and powdered sugar, until stiff peaks form, about 3 – 4 minutes.

Step 8

Add about half of the whipped cream to the chocolate mixture and gently fold together until combined. Add the remaining whipped cream and gently fold together until well combined, gently but thoroughly.

Step 9

Spread the filling evenly over the crust and refrigerate the pie until firm, at least 4 – 6 hours or overnight.

Step 10

Spread whipped cream over the top of the chilled and set pie, then sprinkle with chocolate shavings and serve. Tip: if you want your pie to look fancy, you can pipe swirls of sweetened whipped cream over the chocolate filling.