If you are looking for a pie that isn't just a hot chocolate themed chocolate pie, but actually tastes exactly like hot chocolate, you've come to the right place! This no-bake Hot Chocolate Pie is so easy to make from scratch - just prepare the crumb crust, make the filling on the stovetop, and then let it set in the fridge.
This recipe is great for hot chocolate lovers, and will make a the best addition to your Christmas or Hanukkah dinner or winter holiday parties. If you love hot chocolate desserts, also check out Hot Cocoa Fudge, Hot Cocoa Rolls, and Nutella Hot Chocolate on a Stick.
Why this Recipe Works
This recipe uses instant hot chocolate mix in both the pie crust and in the filling, giving this pie a rich and delicious hot chocolate flavor. The chocolate crumb crust enhances the decadence of this easy to make no-bake pie.
Ingredients and Notes
Hot Cocoa Mix - This hot cocoa pie recipe uses powdered hot cocoa, which is different from cocoa powder. Cocoa powder is unsweetened chocolate which we do not want to use here. Instead, use the powdered mix used to make hot chocolate which is sweetened.
Egg Yolks - The egg yolks provide structure to the pie filling, as well as adding a richness to the filling, and contributes to the texture. This means when you cut a slice of this simple chocolate pie, it will hold its shape and stand on its own.
Cornstarch - The cornstarch is what makes the chocolate filling mixture thicken on the stovetop. This also contributes to the structure of the decadent pie filling.
Oreos - Any chocolate cookies will work for this crust. An Oreo crust is an epic chocolate crumb crust, but chocolate graham crackers work great too.
Hot Cocoa Mix - Any hot chocolate mix will work for this pie. The recipe has only been tested with powdered hot chocolate, as opposed to hot chocolates that come as shaved chocolates, chocolate pieces, or chocolate tablets. This would also be great with unique hot cocoa mix flavors, such as spiced hot cocoa or Mexican hot chocolate.
Toppings - This hot chocolate pie is pictured topped with toasted mini marshmallows, but marshmallow fluff, whipped cream, or a toasted meringue topping would also be delicious. You could even add some extra flavor to the topping, such as crushed peppermints or a delicious flavored homemade marshmallow topping like this Bailey's Irish Cream Marshmallow.
How to Make this Recipe
Step 1: Combine Oreo crumbs and hot cocoa mix.
Step 2: Add melted butter and stir until the crumbs are fully moistened.
Step 3: Press the Oreo crumb mixture into the pie crust.
Step 4: Freeze for one hour.
Step 5: About 30 minutes into freezing the crust, combine sugar, cornstarch, and hot cocoa in a medium saucepan. Add water.
Step 6: Heat over medium heat, stirring constantly until mixture boils. The mixture will start to look glossy and feel thicker. Once boiling, continue stirring for 1 minute.
Step 7: Pour approximately one third to one half of the mixture into the egg yolks, and stir till combined.
Step 8: Pour egg yolk mixture back into saucepan and continue heating, stirring while boiling for an additional 2 minutes.
Step 9: Remove from heat and stir in butter until fully melted.
Step 10: Pour mixture into cooled crust, let cool, and then refrigerate till set. Top with your desired topping and enjoy!
This homemade Hot Chocolate Pie is served cold. This no-bake pie sets in the refrigerator and can be topped immediately before serving and served chilled. Even though it's not hot in temperature, it still tastes exactly like hot chocolate!
It's best to make this hot cocoa pie as close to the day it's being served as possible. If you are making this pie more than a day in advance, the cooled pie should have plastic wrap pressed onto the top of the pie and stored in the refrigerator without the topping. A marshmallow topping can be added just prior to serving.
Tips & Tricks
Tip #1: To best compress the crumbs of this chocolate crumb crust, a trick I learned from my friend Callan over at The Cozy Plum is to use a straight-sided dry measuring cup to press the pie crust into the pie dish.
Tip #2: When heating and stirring the chocolate filling mixture on the stove, be patient! Every time I make this, I get to the point where I think the mixture is not going to thicken, but it does every time. This could take 15-30 min depending on your stovetop. It's worth it, I promise!
Tip #3: When the pie filling mixture boils, it will look more like little pockets of the mixture are popping as opposed to the bubbles we see when water boils.
Tip #4: It is very important to pour a bit of the hot mixture into the egg yolks before pouring the egg yolks into the saucepan. If egg yolks heat up too quickly, they will cook like scrambled eggs, and we don't want scrambled eggs in our pie! By adding the hot mixture to the yolks first, this helps to heat them up more gradually before they are added to the hot saucepan and should prevent them from cooking too quickly!
- This hot cocoa pie should be stored in the refrigerator without topping. Gently press plastic wrap onto the surface of the cooled pie and refrigerate.
- The pie can also be frozen with plastic wrap placed onto the surface of the filling. If storing in the freezer for more than a day, cover with foil overtop of the plastic wrap, and place in a zip-top freezer bag.
- The chocolate pie will have the best texture and flavor if served the day it's made, but should still be good for 3-4 days.
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
Hot Chocolate Pie
- 9" pie dish
- small mixing bowl
- medium saucepan
Hot Cocoa Pie Crust
- 36 Oreos crushed into crumbs (one 14.3 oz package, approximately 3 ¾ cups of crumbs)
- ¼ cup powdered hot cocoa mix or one 1.38 oz packet
- 8 tablespoons butter melted (one stick)
Hot Cocoa Pie Filling
- 3 egg yolks
- ¾ cup sugar
- ⅓ cup cornstarch
- ¾ cup powdered hot cocoa mix or three 1.38 oz packets
- 1 ½ cups water
- 3 tablespoons butter
- marshmallows, whipped cream, or meringue for topping
Hot Cocoa Pie Crust
- Combine Oreo crumbs and hot cocoa powder in a small bowl.
- Stir in melted butter, until dry ingredients are evenly moistened.
- Press crust into the pie dish, spreading evenly around the bottom of the pan and up the sides.
- Freeze for 1 hour.
Hot Cocoa Pie Filling
- About 30 minutes into the crust freezing, place egg yolks in a small bowl.
- Combine sugar, cornstarch, and hot cocoa in a medium saucepan. Add water.
- Place over medium heat, stirring constantly until mixture boils. The mixture will start to look glossy and feel thicker. Once boiling, continue stirring for 1 minute.
- Pour approximately one third to one half of the mixture into the egg yolks, and stir till combined.
- Pour egg yolk mixture back into saucepan and place back on the burner. Continue stirring while boiling for an additional 2 minutes.
- Remove from heat and stir in butter until fully melted.
- Pour mixture into frozen crust. Let cool, then refrigerate for a few hours until chilled.
- Top with your topping of choice (or no topping at all!), slice, and enjoy!
This recipe was originally posted on January 9, 2020, but was republished with new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in November of 2022.