Gluten-Free No Bake Chocolate Cream Pie sits on a blue cake stand. It's topped with cream and crated chocolate. A slice has been remove and sits on a plate in front.

The layers in this No-Bake Chocolate Cream Pie by Becky Excell combine to create something really special – both in terms of flavour and texture – nobody will think it was easy to make.

No-Bake Chocolate Cream Pie

Gimme a buttery biscuit base, gimme a chocolate ganache, gimme whipped cream. What have you got?! You’ve got my No-Bake Chocolate Cream Pie. The layers in this dessert combine to create something really special – both in terms of flavour and texture – that I guarantee nobody will think it was easy to make. Pretend it wasn’t, pretend you worked hard on it all day, make them feel special! When really you just spent 20 minutes on it and had the rest of the day to yourself… nobody needs to know that bit!!
Prep Time 20 minutes
Chill 3 hours
Course Dessert
Servings 12


For the base

  • 350 g gluten-free digestive biscuits
  • 2 tablespoons unsweetened cocoa powder
  • 150 g butter melted

For the FilLing

  • 300 ml double cream
  • 300 g gluten-free chocolate I use half dark/bittersweet and half milk, broken into pieces
  • 55 g butter

To Finish

  • 200 ml double cream
  • 1 tablespoons gluten-free icing sugar
  • Chocolate for grating


  • Crush the biscuits into fine crumbs in a food processor (or place in a zip-lock bag and bash with a rolling pin), then mix in the cocoa powder until thoroughly combined. Add to a large bowl and pour in your melted butter. Mix well. Press into the base and sides of a 23cm loose-bottomed fluted tart tin and chill in the freezer for 20 minutes, or a little longer in the fridge.
  • For the filling, heat the cream in a saucepan until just boiling. Remove from the heat and add the chocolate and butter. Stir continuously until it’s all melted, combined and creamy. Pour over the chilled base and place back in the fridge until set.
  • Finish by whipping the cream to soft peaks. Fold in the icing sugar and spoon it on top of the chocolate layer. Sprinkle some grated chocolate on top to finish.
  • You can also add a teaspoon of orange extract or mint extract to the filling mixture. The cream layer is optional – if freezing, only add the cream layer once defrosted.


Cover of Quick & Easy Gluten Free by Becky Excell featuring a gluten-free pita on an orange plate on a pink table.
This is an edited extract from Quick & Easy Gluten Free by Becky Excell published by Quadrille Books RRP $39.99
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