No-Bake Chocolate Pecan Pie Recipe

This no-bake dessert is made with chocolate mousse and salted caramel!

This no-bake frozen chocolate-caramel pecan pie, made with chocolate mousse is an easier version of the classic turtle pie. The creamy chocolate complements the smooth, sweet, salty caramel and the earthy flavor of the pecans. If you’re on a budget, you can substitute the pecans with any kind of nut. Serve it with coffee or tea for a comforting treat.

No-Bake Chocolate Pecan Pie Recipe

Carmela Villegas
This no-bake dessert is made with chocolate mousse and salted caramel!
Prep Time 40 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine Others
Servings 1 (8-inch) pie


No-Bake Chocolate Pecan Pie Ingredients

  • 1 Cup chocolate cookie crumbs
  • 1/2 Cup unsalted butter melted
  • 2 tablespoons brown sugar
  • 1 pinch Salt
  • 1/2 Cup sugar
  • 2 tablespoons cornstarch
  • 1 pinch Salt
  • 2 large Egg yolks only
  • 1 Cup Whole milk
  • 1 1/2 cups whipping cream divided
  • 1 Cup dark chocolate chips
  • 1 teaspoon vanilla extract
  • 1 tablespoons unsalted butter
  • 1 1/2 cups pecans chopped
  • 1 Cup salted caramel sauce store-bought
  • 1/2 Cup whipping cream whipped, to garnish
  • chocolate shaved, to garnish


  • Make the crust: Combine all ingredients in a bowl; mix until mixture resembles coarse sand. Press mixture onto the bottom of an 8-inch pie pan. Chill until ready to use.
  • Make the filling: Whisk together sugar, cornstarch, and salt in a saucepan. Whisk in egg yolks. Gradually mix in milk and ½ cup whipping cream.
  • Place saucepan over medium heat. Bring mixture to a boil, whisking constantly. Boil for 30 seconds then remove from heat. Continue whisking for 15 seconds to cool slightly. Add chocolate chips, vanilla, and butter; whisk until smooth. Let cool for at least 2 hours.
  • Whip remaining whipping cream until stiff peaks form. Take ¹⁄³ of the whipped cream and mix into the chocolate mixture. Fold in remaining whipped cream. Cover and chill for 2 hours.
  • Toast pecans on a frying pan for 10 minutes, stirring occasionally to prevent nuts from burning. Place pecans on prepared crust, saving some for garnish, then evenly spread salted caramel sauce on top. Spoon chocolate filling on top of caramel sauce. Freeze for at least 1 hour.
  • Before serving, garnish frozen pie with whipped cream, chocolate shavings, and reserved pecans.
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