No-Bake Chocolate Silk Pie

Normally I think the saying “Easy as Pie” is kind of a LIE! I don’t know about you but there are a lot of pies out there that, although worth the baking, are certainly no walk in the park to make. Well, this one lives up to the saying. The crust? Could not be more simple to make, but it’s made from a possibly surprising ingredient. The filling? Made in a blender and BOOM, you’re done. I made fresh whipped cream (which is easy), but you could totally use something store-bought if you already exhausted yourself from the first two (EASY!!!!!) steps. I won’t tell.

Just as the name suggests, this is a no-bake pie. I almost thought about naming it a no-bake cheesecake because it tastes pretty similar to a decadent chocolate cheesecake. And that crust, well, it’s made from saltine crackers. I sort of love saltine crackers as we ate them a lot growing up, but they are the perfect backdrop to this ultra creamy and rich dark chocolate pie as they balance out the sweetness and (obviously) add a little crunch. Yum!

We ended up having three different Friendsgiving events this month, and for one of them Trey and I hosted a five-course wine pairing dinner at our house. I served this pie for the dessert and multiple people told me it was their favorite course. It might have been mine too, but I’m a pretty big chocolate fan, so I am probably too biased to judge. Ha!

No-Bake Chocolate Silk Pie

2 cups crushed saltine crackers
2 tablespoons granulated sugar
1/2 cup melted butter
1/2 teaspoon vanilla extract
For the filling:
two 8 oz. packages of cream cheese, softened
12 oz. dark chocolate chips or chopped bar, melted
1 1/2 cups whole milk or half and half
2 tablespoons granulated sugar
1/4 cup creamy peanut butter
sea salt to top
For the whipped cream:
2 cups heavy whipping cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract

To make the crust, crush the saltine crackers. You can get a really fine, uniform texture by using a food processor. In medium mixing bowl, add the crushed crackers with the sugar, melted butter, and vanilla extract. Stir well to combine. Lightly butter a springform cheesecake pan and add the crust mixture to the pan. Use the bottom of a mixing cup (love copper measuring cups) or spoon to press the mixture into the pan, so it’s uniform throughout (or close).

Bake at 350°F for 8 minutes, until the crust begins to look golden brown. Allow to cool.

In a blender, combine the softened cream cheese, melted chocolate, sugar, milk, and peanut butter. Blend until combined well and smooth. Pour the mixture onto the baked crust, sprinkle with sea salt, and cover with aluminum foil. Freeze for at least an hour, but you can make this days ahead if you like. Just allow to soften some before serving so you’ll be able to slice it easily.

In a stand mixer, add the heavy whipping cream and with the whisk attachment beat the milk on high for a few minutes. Slowly add the sugar and vanilla extract while the mixer is running. Once the mixture can form soft peaks, or looks like whipped cream, you’re done. You can also do this by hand if you don’t own a stand mixer.

Before serving, top the pie with the whipped cream and, if you want, some chocolate shavings.

Note: If you have a peanut allergy or just don’t like peanut butter, you can swap that out with any other nut butter that you prefer or have on hand.

This pie was eaten up very quickly at our party—hope you make this one soon because you will not be disappointed! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with ACS for Desktop. Remember you can get 20% off with the code: abeautifulmess20
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No-Bake Chocolate Silk Pie

Servings 8

Ingredients

  • 2 cups crushed saltine crackers
  • 2 tablespoons granulated sugar
  • 1/2 cup melted butter
  • 1/2 teaspoon vanilla extract

For the filling:

  • two 8 oz. packages of cream cheese softened
  • 12 oz. dark chocolate chips or chopped bar melted
  • 1 1/2 cups whole milk or half and half
  • 2 tablespoons granulated sugar
  • 1/4 cup creamy peanut butter
  • sea salt to top

For the whipped cream:

  • 2 cups heavy whipping cream
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. To make the crust, crush the saltine crackers. You can get a really fine, uniform texture by using a food processor. In medium mixing bowl, add the crushed crackers with the sugar, melted butter, and vanilla extract. Stir well to combine. Lightly butter a springform cheesecake pan and add the crust mixture to the pan. Use the bottom of a mixing cup or spoon to press the mixture into the pan, so it’s uniform throughout (or close).

  2. Bake at 350°F for 8 minutes, until the crust begins to look golden brown. Allow to cool.
  3. In a blender, combine the softened cream cheese, melted chocolate, sugar, milk, and peanut butter. Blend until combined well and smooth. Pour the mixture onto the baked crust, sprinkle with sea salt, and cover with aluminum foil. Freeze for at least an hour, but you can make this days ahead if you like. Just allow to soften some before serving so you’ll be able to slice it easily.

  4. In a stand mixer, add the heavy whipping cream and with the whisk attachment beat the milk on high for a few minutes. Slowly add the sugar and vanilla extract while the mixer is running. Once the mixture can form soft peaks, or looks like whipped cream, you’re done. You can also do this by hand if you don’t own a stand mixer. Before serving top the pie with the whipped cream and, if you want, some chocolate shavings.

Recipe Notes

If you have a peanut allergy or just don't like peanut butter, you can swap that out for any other nut butter you prefer.

No Bake Chocolate Silk Pie

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