Popping No Bake Chocolate Raspberry Pie - An irresistibly creamy, smooth, and fool-proof dessert with  a decadent chocolate pudding filling, with fresh raspberries and a pop rock cookie crust!

Popping No Bake Chocolate Raspberry Pie

Author: Dini from The Flavor Bender
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Popping Cookie Crust

  • 2 heaped tbsp of pop rocks/popping candy strawberry flavored or unflavored
  • 2.5 oz bittersweet chocolate melted and cooled
  • ½ tbsp oil
  • 30 Oreo cookies 2 ½ sleeves
  • 5 tbsp melted butter

Chocolate Filling

  • ¼ cup cornflour/cornstarch
  • 6 oz white sugar
  • ½ tsp salt
  • 6 egg yolks
  • 2 ½ cups half and half or 1 ½ cups milk + 1 cup cream
  • 2 tsp vanilla extract
  • 8 oz bittersweet chocolate
  • 2 tbsp butter

Whipped Cream Topping

  • 1 cup
  • Pinch of salt
  • ¼ cup sugar
  • 1 tsp vanilla


  • 1 lb fresh raspberries to fill the pie and to decorate
  • Melted chocolate or shaved chocolate


Popping Cookie Crust

  • Mix the melted chocolate and oil together. Add the popping candy/pop rocks and fold it in gently.
  • Place the Oreo cookies in the food processor and crush them to fine crumbs. Add the melted butter and process to mix - a few more pulses.
  • Place the cookie crumbs in a bowl, and add the melted chocolate and popping candy mix. Fold it in to mix gently, until just dispersed.
  • Butter a 9 inch pie dish (or deep tart pan), and line the bottom with parchment paper. Add the crumbs to the prepared pan, and use a spoon to gently press it into the pan to form a crust (if pressed too hard, the popping candy may pop).
  • Freeze the crust (at least overnight).

Chocolate Pudding Filling

  • Whisk the sugar, cornflour and salt together. Add the egg yolks and whisk until you have a smooth paste. Whisk in the milk and vanilla. Make sure there are no lumps.
  • Pour the mix into a saucepan and cook the pudding base, over medium heat, until it has thickened (about 5 - 10 minutes). Make sure to stir/whisk frequently to prevent the eggs from curdling (if any lumps form, you can pour the pudding base through a sieve to remove the lumps).
  • Once the pudding base has thickened, remove from the heat and add the chocolate. Stir to completely melt the chocolate. Add the butter and stir until it has melted and mixed in as well.
  • Allow the pudding base to cool down completely, while whisking occasionally (to prevent a skin from forming).

Whipped Cream Topping (make this just before serving)

  • Place all the ingredients in a cold bowl. Whisk at medium speed until you have stiff peaks. Place ¾ of the whipped cream in a pastry bag with an open star tip (if you want to pipe a decorative border). Set aside the rest of the whipped cream.


  • Line the bottom of the frozen cookie crust with fresh raspberries - let the raspberries lie on their side so that they'll be filled with the pudding filling on top. Top the raspberries with the cooled down chocolate pudding filling and spread it evenly. Reserve the rest of the raspberries to decorate the pie.
  • Cover the pie with plastic wrap and place it in the fridge to set - at least four hours, overnight is better.
  • Just before serving, remove the plastic wrap and spread whipped cream on top. Pipe a decorative border of whipped cream, or spread as much whipped cream as you prefer on top.
  • Decorate with extra raspberries and shaved or melted chocolate. Enjoy!