3 ingredients, 5 minutes of prep time, and you get the most luscious, rich, Chocolate Ganache Pie that is miraculously lighter and healthier (YES!) than most chocolate pies. The secret? Canned peaches. Trust me, this combination works so well!
More easy no bake desserts to try: Biscoff Banana Pudding
Jump to:
Why we LOVE this pie
- It's SUPER chocolatey and creamy and luscious and rich.... yet....
- It's lighter in calories than many chocolate pies thanks to the addition of blended canned peaches!
- It takes 5 minutes to prep. No baking, no heating up the house.
- It freezes REALLY well.
- It can be made ahead.
- You make it once and don't need to look at the recipe again. SO EASY.
- No butter, so it's actually lighter than some pies and cheesecakes.
- No eggs, no raw ingredients. It's safe to lick the bowl clean!
- The filling itself is gluten-free and the pie can be made without a crust for a fudgy ganache-like mousse-y dessert.
- All the ingredients are shelf-stable, so you can make this pie anytime you're in need of a dessert.
More easy no-bake desserts: Homemade Ice Cream Cake
3 ingredient chocolate pie
The 3 main ingredients are: chocolate chips (semi-sweet, bittersweet, or milk chocolate — your choice!), canned peaches, and pre-made pie crust. You're essentially making a chocolate ganache, but light and healthier. In this recipe, you're blending melted chocolate with canned peaches instead of fatty heavy cream.
If you want to spruce things up a bit, add a splash of vanilla, a pinch of salt, and serve with whipped cream. But the rich chocolate ganache filling made just from canned peaches and melted chocolate is good enough to eat on its own.
And don't worry, the pie doesn't taste like peaches. It just tastes fresh, like there is something going on but you can't quite figure out the secret ingredient to make it tastes so good.
More healthier dessert ideas: Frozen Chocolate Banana Bites
Ingredients
- 15-ounce can sliced peaches in juice (cling or clingless, doesn't matter)
- 12 ounces chocolate chips or baking chocolate (2 cups) (semi-sweet, bittersweet, or milk chocolate, depending on your preference)
- 1 teaspoon vanilla extract (optional)
- 1 pinch salt (optional)
- pre-made chocolate cookie pie crust (like an Oreo cookie pie crust)*
- for serving: whipped cream*, shaved chocolate (take a regular chocolate bar and grate the corner on a grater)
*See my recipe tips section below for instructions to make a homemade Oreo crust and homemade whipped cream.
More no-bake desserts to try: No Bake Chocolate Peanut Butter Dessert
Equipment
- Colander
- Blender
- Medium-large microwave-safe bowl (to melt chocolate chips, or set up a double boiler)
- Silicone spatula (for scooping all that chocolate filling from the blender)
More easy desserts: Desserts that Feed a Crowd
Instructions
Drain the juice from the canned peaches. Save it and use it to flavor water, setzer, iced tea, or cocktails. You should have about 1.5 cups peaches.
Blend the peaches in a blender until totally smooth and liquified.
Melt the chocolate chips in the microwave in 20-30 second intervals. I only need a total of 1 minute to melt 2 cups of chocolate chips. Once they are softened, stir them around and the residual heat will melt them fully.
Add the melted chocolate chips to the blender and process until combined, stopping to scrape down the peach juices from the sides. If you want, blend in the vanilla and a pinch of salt.
Pour the chocolate mixture into the prepared pie crust and refrigerate for at least 2 hours, or overnight.
Slice with a sharp knife, wiping the knife clean with a paper towel in between slices. This pie is really rich, so I recommend dividing into 12 slices.
Serve chilled or let sit at room temperature for 15-20 minutes to soften. Top with whipped cream and chocolate shavings.
Storage and freezing tips
This pie needs to be stored in the refrigerator. If you're planning on serving it within ~24 hours, there's no need to cover it. Any longer, and I recommend covering it with kitchen plastic wrap so it doesn't dry out. Just wrap the plastic wrap around the outside edges of the pie crust. There is no need to press the plastic wrap onto the chocolate filling.
This pie can be frozen for up to ~1 month (maybe longer, but I haven't tried it). You can freeze it before or after slicing, it doesn't matter. Double wrap it in plastic kitchen wrap to try to prevent moisture from getting in. Thaw in the fridge.
Kate's cooking tips
- The peaches can be in any kind of juice (pear, apple, etc). I find that the semi-sweet chocolate chips + canned peaches in juice are sweet enough, so there is no need to pie peaches in syrup.
- A chocolate cookie crust is best here, but a graham cracker crust can be used too. If you want a homemade crust, combine 22 oreos + 5 tablespoons unsalted butter in a food processor and blend until you get a mixture with the texture of wet sand. Press that mixture into a pie dish.
- You can make homemade whipped cream by whipping 1 cup of heavy whipping cream, 2 tablespoons of confectioner's sugar, and ½-1 teaspoon vanilla with an electric mixer until peaks form. You can make it a little thicker than regular whipped cream by whipping a few seconds extra so it's easy to spoon and spread (just don't turn it into butter by accident!).
- This can be a 2-ingredient chocolate mousse recipe if you want to skip the crust. Just spray a pie dish or an 8x8 baking container with vegetable oil, pour the chocolate mixture directly in there, and refrigerate. Slice into pieces and enjoy!
- If making this ahead of time, cover with plastic kitchen wrap once it cools and hardens, and add the whipped cream right before serving. The pie will keep fresh in the fridge for at least 3 days (we always finish it within 3 days, it might last longer!
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
No Bake Chocolate Ganache Pie
Ingredients
- 15 ounce can sliced peaches in juice cling or clingless
- 12 ounces chocolate chips or baking chocolate (2 cups semi-sweet, bittersweet, or milk chocolate, depending on your preference)
- 1 teaspoon vanilla extract optional
- 1 pinch salt optional
- pre-made chocolate cookie pie crust like an Oreo pie crust (see notes for homemade)
- whipped cream (for serving)
- shaved chocolate (take a regular chocolate bar and grate the corner on a grater) (for serving)
Special equipment
- Medium-large microwave-safe bowl (to melt chocolate chips, or set up a double boiler)
Instructions
- Drain the juice from the canned peaches. Save it and use it to flavor water, setzer, iced tea, or cocktails. You should have about 1.5 cups peaches.
- Blend the peaches in a blender until totally smooth and liquified.
- Melt the chocolate chips in the microwave in 20-30 second intervals. (I only need a total of 1 minute to melt 2 cups of chocolate chips.) Once they are softened, stir them around and the residual heat will melt them fully.
- Add the melted chocolate chips to the blender and process until combined, stopping to scrape down the peach juices from the sides. If you want, blend in the vanilla and a pinch of salt.
- Pour the chocolate mixture into the prepared pie crust and refrigerate for at least 2 hours, or overnight.
- Slice with a sharp knife, wiping the knife clean with a paper towel in between slices. This pie is really rich, so I recommend dividing into 12 slices.
- Serve chilled or let sit at room temperature for 15-20 minutes to soften. Top with whipped cream and chocolate shavings.
Notes
- The peaches can be in any kind of juice (pear, apple, etc). I find that the semi-sweet chocolate chips + canned peaches in juice are sweet enough, so there is no need to pie peaches in syrup.
- A chocolate cookie crust is best here, but a graham cracker crust can be used too. If you want a homemade crust, combine 22 oreos + 5 tablespoons unsalted butter in a food processor and blend until you get a mixture with the texture of wet sand. Press that mixture into a pie dish.
- You can make homemade whipped cream by whipping 1 cup of heavy whipping cream, 2 tablespoons of confectioner's sugar, and ½-1 teaspoon vanilla with an electric mixer until peaks form. You can make it a little thicker than regular whipped cream by whipping a few seconds extra so it's easy to spoon and spread (just don't turn it into butter by accident!).
- This can be a 2-ingredient chocolate ganache recipe if you want to skip the crust. Just spray a pie dish or an 8x8 baking container with vegetable oil, pour the chocolate mixture directly in there, and refrigerate. Slice into pieces and enjoy!
- A fun variation of this pie is to add a handful of mini chocolate chips to the blender once everything is smooth, and then just pulse once or twice (do NOT blend them in). You'll have bits of harder chocolate in your fudgey filling.
- If making this ahead of time, cover with plastic kitchen wrap once it cools and hardens, and add the whipped cream right before serving. The pie will keep fresh in the fridge for at least 3 days (we always finish it within 3 days, it might last longer!). It freezes well, too, if you have leftovers you don't want to eat all at once.
- Nutrition facts assume 12 slices and do not include whipped cream. Actual nutrition will depend on actual ingredients used, so check the labels if you are tracking calories.
Kate
Monday 10th of August 2026
This is seriously the EASIEST and TASTIEST chocolate pie you can make. I really hope you give this a try and "trust" the simple ingredients list. It tastes amazing!