No Bake Chocolate Pie

No Bake Chocolate Pie
Print Recipe
8 to 10 slices Pay de Chocolate
Ingredients
  • 7 ounces chocolate wafer cookies
  • 6 tablespoons unsalted butter
  • Pinch kosher or coarse sea salt
  • 8 ounces semi-sweet chocolate chips
  • 2 cups ricotta cheese
  • 1/4 cup heavy whipping cream
To Prepare
  • In a food processor, (or mashing inside a plastic bag with a rolling pin or mug) pulse the chocolate wafers until finely ground, transfer to a mixing bowl.
  • In a small saucepan, melt the butter, then pour it over the ground wafers. Add a pinch of salt and mix with a rubber spatula or wooden spoon. Turn the mixture into to a 9-inch glass pie or baking dish. Press with your hands or a mug, to create a crust that covers the bottom and goes up the sides of the dish. Refrigerate for 20 minutes, or pop it in the freezer for 5 minutes, to form a firm crust.
  • Melt the chocolate in a double boiler. Set aside.
  • In a food processor, pulse the ricotta for a few seconds until fluffed up. Add the melted chocolate and puree for about 45 seconds more, until creamy and thoroughly mixed.
  • Using a whisk or fork, whip 1/4 cup of whipping cream in a large bowl until it thickens. Add the ricotta chocolate mixture to the whipped cream, stir it well to combine.
  • Remove the crust from refrigerator and spread the filling inside. Place it back in the refrigerator for a couple of hours before serving.
Ingredients
  • 7 ounces chocolate wafer cookies
  • 6 tablespoons unsalted butter
  • Pinch kosher or coarse sea salt
  • 8 ounces semi-sweet chocolate chips
  • 2 cups ricotta cheese
  • 1/4 cup heavy whipping cream
To Prepare
  • In a food processor, (or mashing inside a plastic bag with a rolling pin or mug) pulse the chocolate wafers until finely ground, transfer to a mixing bowl.
  • In a small saucepan, melt the butter, then pour it over the ground wafers. Add a pinch of salt and mix with a rubber spatula or wooden spoon. Turn the mixture into to a 9-inch glass pie or baking dish. Press with your hands or a mug, to create a crust that covers the bottom and goes up the sides of the dish. Refrigerate for 20 minutes, or pop it in the freezer for 5 minutes, to form a firm crust.
  • Melt the chocolate in a double boiler. Set aside.
  • In a food processor, pulse the ricotta for a few seconds until fluffed up. Add the melted chocolate and puree for about 45 seconds more, until creamy and thoroughly mixed.
  • Using a whisk or fork, whip 1/4 cup of whipping cream in a large bowl until it thickens. Add the ricotta chocolate mixture to the whipped cream, stir it well to combine.
  • Remove the crust from refrigerator and spread the filling inside. Place it back in the refrigerator for a couple of hours before serving.

25 comments on “No Bake Chocolate Pie

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  1. watch pati’s 508 show this morn, loved her style. I will be making the lima soup soon. thank you for keeping the recipe easy to understand and just as you made it on the show. Georgeann

  2. I loved the show with you and your college bound son. Also, I made the no-bake chocolate pie and it was a big hit. I will definitely make it again. Can this pie be frozen?

  3. Pati, I so enjoy your show and could really relate to the one with your college bound son! Our daughter is still at home completing pre-reqs at a community college before transferring. The meal you did was perfect for quality while being quick and with few ingredients. The pie recipe is a keeper! Thank you for all the great information from your show, and it appears your son has had a wonderful foundation to back him as he makes his way in this world.Best wishes from Spokane, WA.

  4. I couldn’t find the chocolate wafers in the 3 grocery stores I visited, so I substituted them for chocolate graham crackers and it looks the same. The filling is delicious and plenty sweet. A very easy and delicious recipe.

  5. Pati,
    It is such an easy, great tasting pie to make. I will most definitely make it again. Everybody loved it.
    Thanks and love the show!

  6. Pati, I tried this recipe, but the end product was grainy-not creamy. I beat it again. I even added more cream. I know ricotta cheese isn’t perfectly smooth, but the texture was not pleasant. Did I do something wrong ??
    Thank you.

    1. Hola Peggy…I’m so sorry you didn’t like the texture. The texture depends on which ricotta you use…each brand has a different consistency.

  7. I saw the show when you were showing your son how to cook some of his favorites before he went off to college. We have three adults sons now, so I know how bittersweet are those times. The chocolate pie looks wonderful. Wouldn’t it need a little bit of sugar for the filling? It seems like it would be a little bitter with just chocolate chips, ricotta cheese and cream. Thank you.

  8. I tried this, followed the directions to a T, and It looked nothing like the picture. The chocolate and ricotta did not mix well at all. Ricotta is crumbly, how did you get this smooth?

    1. This may be because of ricotta cheese you used…different brands have variations in consistency. You can try doubling up the heavy cream, and that should do it!​