(No Bake) Cookies & Cream Chocolate Pie (ONLY 6 Ingredients)


This (No Bake) Cookies & Cream Chocolate Pie is silky smooth, incredibly indulgent, and perfect for July Fourth festivities! Made with Nucolata for a 6-ingredient dessert that won’t heat up the kitchen!

How to make a No Bake Chocolate Pie?


Gather up all your ingredients... which is only a total of 6 items!


  • Make the Oreo pie crust by stirring together the Oreo cookie crumbs and melted butter.
  • Press the crumb crust mixture into a lightly greased pie pan.
  • Place in the freezer while you make the chocolate hazelnut filling.


  • Make the Filling by mixing the chocolate hazelnut spread and whole milk until smooth.
  • Beat the heavy whipping cream and sugar on HIGH speed until stiff peaks, about 5-7 minutes.
  • Fold in 2 1/12 cups of the heavy whipping cream. Reserve the remaining for the top of the pie.
  • Add the filling into the chilled pie crust and evenly spread out.
  • Chill in the fridge until set, at least 1 hour.
  • Serve with freshly whipped cream and chocolate shavings. Enjoy!

What is Nucolato Chocolate Hazelnut Spread?

Nucolato is on mission to provide the world's appetite for a rich chocolate hazelnut spread in a healthy AND delicious way! It's a tasty and better alternative to Nutella and other comparable spreads.

  • Gluten Free
  • No Sugar Added
  • Zero Palm Oil

Why is reducing the sugar in your diet important?

While I believe in eating an 80/20 balanced diet (80% healthy foods and 20% whatever your heart desires), it's important to be conscious about the amount of sugar we have in our diet. By hugely reducing the amount of sugar in your diet, you may increase energy naturally, improve weight management, enhance mood, mental clarity, focus, health, and reduce inflammation.

Where can I find Nucolate Chocolate Hazelnut Spread?

You can shop online by clicking here, or shop on Amazon Prime by clicking here!

Can I make ahead No Bake Chocolate Pie?

Absolutely! In fact, I would even recommend making this dessert a day in advance to serving for the flavors to absorb and becoming even more delicious!

How to store leftover No Bake Chocolate Pie?

Store leftovers in an airtight container or wrap the pie pan tightly in plastic wrap to store in the fridge up to 4 days.

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

(No Bake) Cookies & Cream Chocolate Pie (ONLY 6 Ingredients)

A silky smooth, incredibly indulgent, and perfect for July Fourth festivities! Made with ONLY 6-ingredients for a dessert that won’t heat up the kitchen!



Servings: 12

For the Crust:

  • 2 cups Oreo Crumbs, about 24 cookies
  • 1/4 cup Melted Butter

For the Filling:

  • 1 12.3-oz Nucolato Hazenut Chocolate Spread Jar
  • 2/3 cup Whole Milk
  • 8 fl. oz. Heavy Whipping Cream
  • 1 tbsp. Sugar
  • (Optional) 1 tsp. Vanilla Extract

For Serving:

  • Whipped Cream, for serving on top
  • Chocolate, for decorating on top


  1. Add the oreos into a food processor. Pulse 3-4 times until crumb-like texture. You can also do this with a rolling pin and ziploc bag. Add the melted butter into the food processor. Pulse 2-3 times, or until cookie crumbs are moist and coated in the butter.
  2. Lightly grease a 9" pie pan. Add the cookie crumb mixture into the pan. Use the palm of your hands to press evenly into the pan and up the sides. Chill in the refrigerator while you prepare the filling.
  3. To make the filling, whip the heavy whipping cream with the sugar until stiff peaks. You will need 2 1/2 cups reserved for the add the hazelnut chocolate spread and milk into a large bowl. Whisk until smooth, about 1 minute. Mix in the vanilla extract, if adding.
  4. Using the whisk attachment, add the heavy whipping cream to the bowl of a stand mixer. Beat on medium high speed for 2 minutes, then add the sugar. Beat for 3-5 more minutes, or until stiff peaks. Keep a careful eye to make sure it doesn't get over whipped!
  5. Add 2 1/2 cups whipped cream into the chocolate bowl. Using a spatula, gently fold all ingredients together until smooth and fluffy.
  6. Add the chocolate filling into the chilled pie crust.
  7. Top with additional whipped cream and chocolate shavings. Chill in the fridge for at least 1 hour before serving. A perfect make ahead dessert, as it's best when chilled overnight. Enjoy!

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