Hot Chocolate Pie
An Oreo hot chocolate crumb crust filled with a decadent no-bake hot cocoa chocolate filling, and topped with marshmallow goodness.
Servings: 8 slices
Calories: 593kcal
Equipment
- 9" pie dish
- small mixing bowl
- medium saucepan
Ingredients
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
Instructions
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!
Notes
Be patient with making the filling. It will thicken but it could take 15-30 min depending on your stovetop.
By adding the hot mixture to the yolks before adding the yolks to the saucepan, this helps to heat the egg yolks up more gradually before they are added to the hot saucepan, which should prevent the eggs from cooking too quickly.
The provided nutrition facts are an approximation.
Nutrition
Calories: 593kcal | Carbohydrates: 81g | Protein: 5g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 474mg | Potassium: 139mg | Fiber: 2g | Sugar: 55g | Vitamin A: 581IU | Calcium: 42mg | Iron: 7mg