Easy Hot Chocolate Pie
This Easy Hot Chocolate Pie tastes like a rich and decadent hot chocolate but in pie form! It's incredibly simple to make, with only 6 main ingredients and no fancy techniques. With a homemade chocolate cookie crust, a fudgy chocolate filling, and a whipped cream topping, this Hot Chocolate Pie will quickly become a holiday favorite amongst all chocolate lovers.
Equipment
- food processor or blender
- 3 large bowls
- 9-9.5" pie pan
- small pot
- whisk
- spatula
- hand or stand mixer with whisk attachment
Ingredients
For the Chocolate Cookie Crust:
- 1.5 packages Goya Chocolate Maria Cookies (10.5oz, about 48 cookies)
- 14 tbsp unsalted butter melted
- pinch of salt
For the Chocolate Cream Filling:
- 12 oz bittersweet (60%) chocolate bars finely chopped
- 2 cups heavy cream divided
For the Whipped Cream Topping:
- 1 cup heavy cream cold
- 2 tbsp sifted powdered sugar or cane sugar
- 1 tsp vanilla extract
For Topping:
- crushed Goya Chocolate Maria Cookies
- mini marshmallows
Instructions
For the Chocolate Cookie Crust:
- Preheat oven to 350F and spray a 9-9.5" pie dish with oil*
- Add chocolate cookies to a food processor blender. Blend until the cookies turn into fine crumbs. Then, transfer the cookie crumbs to a large bowl and add in the melted butter and salt. Stir until the butter is incorporated.
- Add the chocolate cookie mixture to the pie pan and spread out. Press firmly into the pan using the bottom of a glass or measuring cup. You want to make sure it's very compact so it doesn't fall apart! Press the crust up the sides and flatten at the top.
- Transfer the pie crust to the oven and bake for 10 minutes. Then, place it on a wire rack to cool completely.
For the Chocolate Cream Filling:
- Once the pie crust is fully cooled, start preparing the filling. Add chopped chocolate to a large bowl. Then, add 1 ⅓ cups of heavy cream to a small sauce pot and bring to medium heat. Right when it begins to boil, remove it from the heat and pour over the chopped chocolate. Let stand for 3-4 minutes. Then, stir until a silky, smooth ganache forms.
- Add remaining ⅔ cup of heavy cream to a large bowl (or the bowl of a stand mixer) and whip until stiff peaks just begin to form.
- Add the whipped cream into the bowl of COOLED chocolate ganache and gently fold to incorporate.
- Pour chocolate cream into the COOLED pie crust and spread out evenly. You may have extra filling - if so, you can store it in a separate container and just eat it with a spoon :)
- Transfer pie to the fridge (uncovered) for 4+ hours to let it set. You can even let it chill for 24 hours if you want to make this in advance.
For the Whipped Cream Topping:
- Right before you're ready to serve the pie, start making the whipped cream topping. Add cold heavy cream, powdered sugar and vanilla to a large bowl (or the bowl of a stand mixer). Whip until stiff peaks form.
- Spread whipped cream evenly over the top of the chilled pie.
Notes
See "Subsitutions" section above for suggestions on how to make this recipe gluten free and/or dairy free. *NOTE: If you'd rather make this a no-bake recipe, you can try freezing the chocolate pie crust for 30 minutes - 1 hour. Then, continue with the recipe as written.