No-Bake Triple Chocolate Sundae Pie

Name: No-Bake Triple Chocolate Sundae Pie
Prep time: 35 min
Total time: 4 h 50 min
Yield: 8 - 10 serving(s)
Ingredients: 4 tbsp. salted butter, cubed, plus more for the pie plate; 1/3 c. semisweet chocolate chips; 1 tbsp. light corn syrup; 2 1/2 c. chocolate puffed rice cereal (such as Cocoa Krispies); 2 c. chocolate ice cream; 2 c. vanilla bean ice cream; 1/2 c. jarred chocolate fudge sauce; Whipped cream or thawed frozen whipped topping (such as Cool Whip), for garnish; Maraschino cherries, for garnish

The crispy cereal crust is pure genius.

By Ree DrummondPublished: Jun 30, 2025

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the pioneer woman no bake triple chocolate sundae pie

David Malosh

Yields:

8 - 10 serving(s)

Prep Time:

35 mins

Total Time:

4 hrs 50 mins

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, chocolatey bliss, and the ice cream filling is a dream for chocolate and vanilla fans alike. All that's missing is the cherry on top!

For more oven-free dessert inspiration, try mango pie and pink lemonade pie.

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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

Directions

1. Step 1For 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% 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.
2. Step 2For 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.
3. Step 3Allow 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.
4. Step 4Microwave the fudge sauce in a microwave-safe measuring cup at 50% 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.)
5. Step 5To serve, pipe or dollop whipped cream around the edge of the pie. Garnish with cherries.