No-Bake Triple Chocolate Sundae Pie
No-Bake Triple Chocolate Sundae Pie
Every slice is layered with ice cream, fudge sauce, and a crispy chocolate crust.
My love affair with no-bake pies kicked off in the ’70s, thanks to my mom’s unforgettable grasshopper pie (and no, she did not hold back on the crème de menthe, even for us kids). Fast forward to today, and no-bake desserts are still my go-to when I need something cool, creamy, and crowd-pleasing without breaking a sweat or touching the oven.
This triple chocolate sundae pie is a showstopper: the chocolate cereal crust brings crunch, the shiny fudge topping delivers gooey, chocolaty bliss, and the ice cream filling is a dream for chocolate and vanilla fans alike. Swirl some whipped cream on top and add a few cherries right before you serve it!
Can You Use Different Flavors of Ice Cream?
Absolutely! Use whatever you like best to make this pie your own. Chocolate and peanut butter cup ice creams are a match made in sweet-and-salty heaven, while coffee and chocolate are just the thing for mocha lovers.
Craving something fruity? Try strawberry and vanilla for a fun chocolate-covered strawberry treat! Whatever flavors you choose, use full-fat ice cream for the creamiest texture, and let it soften just until it’s spreadable but not melted.
How Do You Store Leftover No-Bake Triple Chocolate Sundae Pie?
Cover the leftover pie tightly with plastic wrap and store it in the freezer for up to 1 week. For the best results, add the whipped cream and maraschino cherries only to the slices you plan to serve, since the toppings don’t hold up as well in the freezer.
If the whole pie has already been decorated, remove the cherries before freezing and loosely cover the pie so the plastic wrap doesn’t smush the whipped cream.
No-Bake Triple Chocolate Sundae Pie
Every slice is layered with ice cream, fudge sauce, and a crispy chocolate crust.
Ingredients
- Crust
- 4 Tbsp. salted butter, cubed, plus more for the pie plate
- 1/3 cup semisweet chocolate chips
- 1 Tbsp. light corn syrup
- 2 1/2 cups chocolate puffed rice cereal (such as Cocoa Krispies)
- Filling and Toppings
- 2 cups chocolate ice cream
- 2 cups vanilla bean ice cream
- 1/2 cup jarred chocolate fudge sauce
- Whipped cream or thawed frozen whipped topping (such as Cool Whip), for garnish
- Maraschino cherries, for garnish
Instructions
- For the crust: Butter a 9-inch pie plate (not deep-dish). Microwave the chocolate chips, butter, and corn syrup in a small microwave-safe bowl at 50 percent power, stirring every 10 seconds, until melted. Combine the rice cereal and melted chocolate mixture in a medium bowl and stir well. Transfer to the prepared pie plate. Place a sheet of plastic wrap over the cereal mixture and evenly press it into the bottom and up the sides of the pie plate. Freeze for 20 minutes.
- For the filling: Allow the chocolate ice cream to soften at room temperature until spreadable, about 5 minutes. Spread the ice cream in an even layer over the prepared crust and freeze, uncovered, until firm, about 30 minutes.
- Allow the vanilla ice cream to soften at room temperature until spreadable, about 5 minutes. Spread the ice cream in an even layer over the chocolate ice cream and freeze, uncovered, until firm, about 30 minutes.
- Microwave the fudge sauce in a microwave-safe measuring cup at 50 percent power until spreadable but not hot, 10 to 15 seconds. Let cool for 5 minutes. Dollop the pie with the fudge sauce and quickly spread it in an even layer. Freeze, uncovered, at least 3 hours and up to 1 week. (Loosely cover with plastic wrap after 12 hours.)
- To serve, pipe or dollop whipped cream around the edge of the pie. Garnish with cherries.
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