No-bake Chocolate Cream Pie

Upgrade to High-Speed Internet for only ₱1499/month!

Enjoy up to 100 Mbps fiber broadband, perfect for browsing, streaming, and gaming.

Visit Suniway.ph to learn

January 11, 2026 | 3:58pm

MANILA, Philippines — You want to bake a cake or pie as a treat for yourself and the family for all the long hours of work you have all put in, but you really cannot find the time to do so — and the heat of the oven really knocks you off. But what if you can put together a delicious pie without having to bake it?

No oven heat to deal with? No long hours in the oven to labor over? Just a little stovetop cooking and then it is all mixing and assembly? If you are up to the challenge, then this No-bake Chocolate Cream Pie recipe of Chef Jill Sandique, the result of one of her kitchen experiments on relaxing weekends, just might be the one you’ve been looking for. 

Ingredients:

For the crust:

20-21 pcs. (200 grams) chocolate biscuits, ground

1/4 cup + 2 tbsps. (85 grams) butter, melted then cooled (85 grams)

For the chocolate cream filling:

1/2 cup (100 grams) granulated sugar, or as desired

3 tbsps. (20 grams) cornstarch

3 tbsps. Innobake Premium Cocoa, sifted

2 1/4 cups (540 ml.) full cream milk

3 egg yolks

1 whole egg

1/2 tsp. (2.5 ml.) vanilla extract (optional)

170 grams Patissier 61% Dark Chocolate

For the topping:

1 cup Vermuyten Topping Royale

2-3 tbsps. granulated sugar

Grated Patissier 61% Dark Chocolate

Procedure:

1. To make the crust, mix together chocolate biscuit crumbs and melted butter. Press onto the bottom and sides of a 9- or 10-inch pie plate. Chill for 10 to 15 minutes.

2. To prepare the filling, put together granulated sugar, cornstarch, and Innobake Premium Cocoa in a large saucepan. Whisk well, then stir in milk. Mix until the cocoa and sugar dissolves, then put pan over medium heat. Bring to a light boil while stirring continuously.

3. Meanwhile, whisk together egg yolks and whole egg in a small bowl. When the liquid comes to a light boil, add about a cup of the hot liquid into the egg mixture. Mix well, then pour back into the pan. Boil the mixture for another 1 to 2 minutes or until thick. Remove pan from heat and stir in the vanilla (optional). Add the dark chocolate. Mix well.

4. Pour chocolate cream filling into a bowl. Place the bowl over a larger bowl that has been filled with iced water. Cool the filling completely then pour over the prepared crust.

5. Whip together the Vermuyten Topping Royale (whipped cream) and granulated sugar until fluffy. Spread over the chocolate filling. Garnish with grated dark chocolate. Chill for at least 4 hours or overnight. Slice into wedges and serve cold.

 *Yields one 9- or 10-inch pie.

RELATED: Recipe: No-bake Blueberry Cheesecake