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

5 from 3 votes
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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.

 

Credits // Author and Photography: Emma Chapman. Photos edited with ACS for Desktop. Remember you can get 20% off with the code: abeautifulmess20
No Bake Chocolate Silk Pie
  • Would you be able to share what ingredients change if doing it without peanut butter? Thanks!

    • 5 stars
      I made this last year for Thanksgiving and Christmas and will be making it again this year. I didn’t have saltines, but I did have Ritz. I was making it for friends with a nut allergy, so I substituted caramel – a super easy three ingredient Pinterest recipe. Everyone loved it!! It’s a little more work but totally worth it – especially when you add the salt on top.

  • That is an amazing and inspirational article. Thanks for sharing

  • 5 stars
    Yummy! i love chocolat
    https://thepinkpineappleblog.blogspot.com/2017/11/holidays-2017-gift-guide.html

  • Do you store the pie in the refrigerator after it has firmed up in the freezer? Or just keep frozen? (assuming it’s not all eaten at once)

  • 5 stars
    This sounds and looks amazing!! For those of us not living in the states, (I’m from Australia), do you have any alternatives to the crackers, or a description of their texture, etc so that I can find a suitable replacement?

  • Holy Moley!!!!!!! I can’t wait to make this as a nice, cool dessert for our sunny, Australian Christmas. Thanks Emma xx

  • If it tastes similar to a cheesecake…I am SO in! This looks so decadent and delicious. Love that it’s no-bake, too!

    Mia | http://www.verymuchmia.com

  • As much as I love to bake, I’m all about those no-bake recipes that are sure to impress. Yum!

  • I have no idea what a saltine cracker is (we don’t have them in the UK) but this looks SO amazing! Cheesecakes are my fave, and this sounds pretty similar!
    xo April | April Everyday

  • Love that this is no bake. Since I always cook so much around the holidays, It’s nice to have a dish that I don’t have to worry about finding time to put in the oven.

    Jamie
    http://diyhsh.com/

  • This pie looks sooo delicious, and I love that you don’t have to bake it! Definitely trying it next time!
    https://www.makeandmess.com/

  • This pie looks AMAZING! I agree with you — pie isn’t always an easy thing to make, but even a novice like me could handle this silk pie 🙂

  • What a wonderful idea to use salty crackers as a crust for a sweet chocolate pie. I really like those balanced flavors: a cake or a pie without a hint of sea salt? Not in my kitchen 😉

    Thanks for sharing!!!

    Ginger by Choice I food & lifestyle blog
    www.gingerbychoice.de/en/

  • This looks so flipping delicious! Definitely going to make this during the hollidays 🙂

    https://www.writingtoyou.com

  • Mmm anything where I could eat the batter straight is perfect! This would be the best treat to bring for any gathering!

    • I may have eaten some of the batter… that’s part of cleaning right? 🙂

  • I’ve got to make this pie this Christmas. I love no-bake recipes, mainly because my oven is tiny! Thank you! 🙂

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

    • I love no bake recipes too. I guess I also love baking, but something about the ease of no bake is nice. Especially for holidays or big dinner events when your oven may already be occupied. 🙂

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