No-Bake Chocolate Almond Cream Pie

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and smooth no-bake pie featuring chocolate and toasted almonds in a delicate cream filling, perfect for a quick indulgence without heating up the kitchen. This American-inspired recipe, ready in about 30 minutes, layers chocolate wafer cookies, unsalted butter, whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 8 American cuisine 320 cal/serving

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Ingredients

1 1/2 cups, crushed chocolate wafer cookies
6 tbsp, melted unsalted butter
1 cup whole milk
1/2 cup granulated sugar
3 tbsp cornstarch
3 large, beaten egg yolks
6 oz, chopped bittersweet chocolate
1 cup heavy cream
1/3 cup, for topping toasted sliced almonds

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Instructions

Step 1: Combine 1 1/2 cups crushed chocolate wafer cookies with 6 tbsp melted unsalted butter in a medium bowl; press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Chill in the refrigerator for 15 minutes to set.
Step 2: In a medium saucepan, whisk together 1 cup whole milk, 1/2 cup granulated sugar, and 3 tbsp cornstarch over medium heat until smooth and thickened, about 5 minutes.
Step 3: Gradually whisk in 3 large beaten egg yolks into the milk mixture, stirring constantly to prevent curdling; cook for an additional 2 minutes until the custard thickens further.
Step 4: Remove the saucepan from heat and stir in 6 oz chopped bittersweet chocolate until fully melted and the mixture is smooth.
Step 5: Pour the chocolate filling into the chilled crust and smooth the top; cover with plastic wrap and refrigerate for at least 4 hours until set.
Step 6: Before serving, whip 1 cup heavy cream to soft peaks and spread evenly over the pie; sprinkle 1/3 cup toasted sliced almonds on top for a crunchy finish.