Hot Chocolate Cream Pie - A baJillian Recipes (2024)

The fluffiest hot chocolate cream filling, pockets of marshmallow fluff, and loads of whipped cream in a chocolate cookie crumb crust!

Honestly, I don’t understand why coffee tends to hog everyone’s attention, when hot chocolate is 100x tastier. To me, coffee is basically the morning equivalent of alcohol–the flavor is super bitter and you feel weird afterwards. People say you eventually grow into enjoying the flavor, but I’m still waiting for that to happen…

But back to the hot chocolate…

As someone who LIVES for hot chocolate year-round, I’m all about experimenting with various ways of incorporating this comforting beverage into something different. I’ve made Peppermint Hot Chocolate Brownie Bites, Hot Chocolate Chip Cookies, and I’ve even added hot chocolate powder to French Toast. So basically, if there’s a way to add hot chocolate to anything, you bet I’m going to find it. And this week, I decided to try pie…

With an incredibly creamy and phenomenally fluffy chocolate cream filling, ooey gooey pockets of marshmallow fluff, and a heavenly halo of whipped cream, this Hot Chocolate Cream Pie is a hot chocoholic’s dream come true.

And did I mention that it’s no-bake?

That’s right, this pie is divine AND easy to make! It begins with a simple chocolate cookies crumb crust. Just crush some Oreos in a food processor, toss with some melted butter, then press into the bottom of a pie plate. Again, no baking is required so this crust goes straight into the refrigerator while you make the filling.

To infuse the filling with as much of that hot chocolatey goodness as possible, I used both milk chocolate and hot chocolate powder. First, I combined the melted milk chocolate with some cream cheese. Then I added a good amount of hot chocolate powder, beating until everything was combined. At this point, the mixture is going to look rather dry–that’s normal. Once a little marshmallow fluff is stirred in, the filling loosens up a little, making the mixture easier to work with.

Since I was feeling extra lazy on this day (and didn’t feel like running to the store for JUST heavy cream), I added whipped topping instead of fresh whipped cream. However, if you prefer to use fresh over frozen, just whip up about 1 and 1/2 cups of heavy cream and fold it into the filling.

Now originally, this was going to be it for the filling, but then my sugar addict mind had the bright idea of swirling even more marshmallow fluff into it. To do this, I just spooned dollops of about half of the leftover marshmallow fluff evenly over the filling in the mixing bowl. Then I carefully folded the fluff into the filling, doing only about 4-5 strokes max before pouring everything into the pie crust. You still want streaks and pockets of the marshmallow fluff throughout the filling, so try not to stir/fold the filling too much.

To get the swirl effect on top of the pie, I spooned dollops of the remaining marshmallow fluff on top, then swirled with a skewer. The pie goes into the freezer for about 2 hours to set up.

Just like any properly-made hot chocolate, this pie gets heaps of whipped cream piled on top along with some mini chocolate chips and mini marshmallows. As you can tell, there’s no shortage of marshmallows in this pie…

What I love about this pie is that it remains soft and creamy straight from the freezer. You don’t have to wait for it to warm up to enjoy a slice. However, if you want it extra soft and mousse-like, you can allow the pie to sit for about 10-15 minutes before cutting into it. Either way, I don’t think you’ll be disappointed with how exquisite this pie tastes.

My first bite was nothing short of euphoric. The marshmallow fluff makes the filling so incredibly creamy, and the combination of the two chocolates adds such richness to the pie. There’s also nothing more heavenly than having your fork cut through a luscious pocket of marshmallow fluff with almost every bite.

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