Hot Chocolate Pie
This no bake hot chocolate pie is creamy, light, and freezer friendly. It’s made with hot cocoa mix, a chocolate cookie crust, and the best fluffy marshmallow topping.
If you like chocolate pie, this one is going to right up your alley! It starts with a crunchy Oreo crust and has the creamiest hot cocoa filling.
Then I add a marshmallow fluff topping, and for even more chocolate, I sprinkle on some chocolate shavings.
This hot chocolate pie is really easy to make and only takes a few minutes to pull together. I like to keep mine in the freezer making it more of an icebox pie.
Freezing it helps firm up the filling, but you can also refrigerate it if that’s prefered. The filling will be a little softer but the crust will also be easier to cut.
This pie is great if you need a make ahead dessert to take to a luncheon or get together.
If you’re a fan of icebox pie recipes, you may also like my frozen peanut butter pie and frozen pink lemonade pie.
What you’ll need:
This list is fairly short. The full recipe along with ingredient amounts is further down the page.
- Oreos and butter for the crust (or use a store-bought chocolate cookie crust).
- Cream cheese.
- Powdered sugar.
- Instant hot chocolate mix.
- Milk.
- Whipped topping (Cool Whip).
- Marshmallow creme.
- Chocolate shavings (optional, but they make a pretty garnish).
How to make no bake hot chocolate pie
Start by making the crust. Place the cookies in food processor and pulse until they turn into fine crumbs.
Drizzle in the melted butter, and pulse again until well mixed. Press the mixture into a 9-inch pie dish, and place in the fridge or freezer while you make the filling.
In a medium bowl, use a hand mixer to beat the cream cheese until smooth. Add the hot cocoa mix and beat again until well combined.
Pour in the milk, and mix again until the filling is creamy. Add the whipped topping, and fold in until incorporated.
Transfer the filling to crust while you make the topping.
In a separate bowl, combine the marshmallow fluff and whipped topping. Carefully scoop it onto the filling.
Sprinkle with chocolate shavings or crushed peppermints. Refrigerate overnight or freeze for at least 6 hours.
Tips for the Best Frozen Chocolate Pie
- Use super soft cream cheese to make sure the filling is free of lumps.
- Give the crust plenty of time to set before adding the filling.
- You may have a little extra filling leftover. It fills up the crust and can easily overflow once you add the marshmallow topping. Don’t use it all if you see that the crust is full.
- If you freeze the pie, let it sit at room temperature for 10-15 minutes before slicing. Use a knife and metal spatula that have been run under hot water to loosen the crust.
What is hot chocolate pie?
Hot chocolate pie is a type of chocolate pie that has a mousse-like filling and marshmallow topping.
It’s usually made in a chocolate cookie crust but can also be served with a traditional pie crust or graham cracker crust.
Sometimes it has extra toppings like chocolate shavings, crushed peppermint, a drizzle of chocolate sauce, or mini marshmallows.
How do you keep the crust from sticking on a frozen pie?
Sometimes a homemade crust can stick in spots when you freeze the pie. Here are my best tips to prevent sticking and help the slices come out clean:
- Before you make the crust, spray the pan with non-stick spray and use a paper towel to spread it around the pie plate.
- Let the pie sit at room temperature for 10-15 minutes before slicing to give the crust a chance to loosen.
- Use a knife and metal spatula that’s been run under hot water and wiped clean.
Storage
Store any leftovers in the fridge for 4-5 days.
This pie also freezes well for up to 1 month when it’s wrapped or placed in a freezer-safe container.
If you like this you may also love one of these recipes:
Ingredients
For the Crust (if not using store bought):
- 24 whole Oreo cookies
- 6 tablespoons unsalted butter, melted and cooled slightly
For the Filling:
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- ¾ cup instant hot chocolate mix, about 3 packets
- ¼ cup whole milk
- 8 ounces frozen whipped topping, thawed
For the Topping:
- 8 ounces frozen whipped topping, thawed
- 7 ½ ounces marshmallow fluff
- Chocolate shavings or crushed peppermint, for garnish
Instructions
To Make the Crust
- Lightly spray a 9-inch pie dish with cooking spray, and use a paper towel to wipe any excess spray away.
- Add the whole Oreo cookies to a food processor and grind into fine crumbs. With the food processor running, drizzle in the melted butter and blend until evenly mixed.24 whole Oreo cookies6 tablespoons unsalted butter
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, and refrigerate or freeze for at least an hour.
To Make the Filling
- Beat the softened cream cheese in a large bowl until smooth. Add the powdered sugar and hot chocolate mix. Mix until combined.4 ounces cream cheese½ cup powdered sugar¾ cup instant hot chocolate mix
- Add the milk and mix again until well incorporated then fold in the whipped topping.¼ cup whole milk8 ounces frozen whipped topping
- Spoon the mixture into the chocolate crust and smooth the top. Don't overfill the crust. The marshmallow topping will displace some of the filling.
To Make the Topping
- In a separate bowl, stir together the whipped topping and marshmallow fluff until smooth. Spread it evenly over the filling.8 ounces frozen whipped topping7 ½ ounces marshmallow fluff
- Freeze the pie for 6 hours or overnight until firm.
- Add chocolate shavings or crushed peppermint just before serving.
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
