This Unbelievable No-Bake Hot Chocolate Pie is a dreamy dessert that combines rich, velvety chocolate with a creamy, indulgent texture. In just 45 minutes of prep time, you’ll create a treat that feels like a warm hug on a chilly day. The smooth filling, paired with a crisp, buttery crust, delivers a perfect balance of flavors and textures. Every bite is a celebration of decadent cocoa, sweetened just right to satisfy your sweet tooth. It’s the kind of dessert that will have everyone asking for seconds—and the recipe.
What makes this pie truly special is its effortless elegance and irresistible charm. The luscious chocolate filling melts in your mouth, while the whipped topping adds a light, airy contrast. It’s a dessert that feels fancy but is surprisingly simple to make, perfect for impressing guests or treating yourself. The aroma alone will fill your kitchen with warmth and anticipation. Whether it’s a cozy night in or a festive gathering, this pie is guaranteed to steal the show. Dive into a slice and experience pure chocolate bliss.
Ingredients for Unbelievable No-Bake Hot Chocolate Pie
- Cookie Crust:
- 2 1/3 cups (7oz/198g) Graham cracker crumbs (or substitute with digestive biscuits)
- 1/2 cup (4oz/115g) butter, melted
- Chocolate Truffle Filling:
- 1 cup (6oz/170g) Ghirardelli 60% Bittersweet Chocolate Chips (or any high-quality bittersweet chocolate)
- 2/3 cup (5floz/142ml) heavy whipping cream (35% fat or higher)
- 1/4 cup (1.5oz/43g) Ghirardelli Semi-Sweet Chocolate Chips (or any semi-sweet chocolate)
- 1/2 teaspoon vanilla extract
- ⅛ teaspoon salt
- Marshmallow Meringue Topping:
- 2 large egg whites (roughly 2oz/60g)
- 1/3 cup (2.5oz/71g) sugar
- ⅛ teaspoon cream of tartar (optional, but helps stabilize the meringue)
Step-by-Step Instructions
- Make the Cookie Crust:
- In a medium bowl, mix the melted butter and Graham cracker crumbs until the mixture resembles wet sand.
- Press the mixture evenly into the bottom and sides of four 4 1/2” tart tins (or one 9-inch pie dish).
- Refrigerate to set while preparing the filling.
- Prepare the Chocolate Truffle Filling:
- Melt the Ghirardelli 60% Bittersweet Chocolate Chips in a heatproof bowl using a microwave or bain-marie.
- Stir in the vanilla extract and salt. Let cool slightly.
- Whip the heavy cream until soft peaks form.
- Fold a spoonful of whipped cream into the chocolate mixture to loosen it, then gently fold in the rest until fully combined.
- Fold in the Ghirardelli Semi-Sweet Chocolate Chips.
- Pour the filling into the prepared crusts and refrigerate for 30 minutes to set.
- Make the Marshmallow Meringue Topping:
- Place a heatproof bowl over a pot of simmering water (ensure the bowl doesn’t touch the water).
- Add the egg whites, sugar, and cream of tartar to the bowl. Whisk continuously until the mixture is hot to the touch (2-3 minutes).
- Remove from heat and whisk with a stand mixer or hand mixer on medium-high speed until stiff peaks form (about 5 minutes).
- Assemble and Serve:
- Pipe or pile the meringue onto the chilled pies.
- Toast the meringue lightly with a kitchen torch or under a broiler (watch closely to avoid burning).
- Serve immediately or refrigerate for up to 4 days. Let sit at room temperature for 30 minutes before serving.
Perfect Pairings: Serving Suggestions
This Unbelievable No-Bake Hot Chocolate Pie is a showstopper on its own, but pairing it with a few extras can elevate the experience. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a creamy contrast. A drizzle of caramel sauce or a sprinkle of sea salt can add a delightful sweet-and-salty twist. For a cozy touch, pair it with a cup of hot cocoa or espresso.
Storing Your Pie: Tips for Freshness
Store your pie in the fridge, covered with plastic wrap or in an airtight container, for up to 4 days. If you’ve added the meringue topping, keep it uncovered to prevent sogginess. Before serving, let it sit at room temperature for 30 minutes to soften slightly. Pro tip: Freeze individual slices for up to 1 month—just thaw in the fridge overnight when ready to enjoy!
Time-Saving Hacks for Busy Bakers
Short on time? Use a pre-made graham cracker crust instead of making your own. For the filling, melt the chocolate in the microwave in 30-second intervals to speed things up. If you’re skipping the meringue, top the pie with store-bought whipped cream or marshmallow fluff for a quick and easy finish. These shortcuts still deliver a delicious dessert with minimal effort!
Recipe Variations: Make It Your Own
Customize this pie to suit your taste! Swap the graham cracker crust for an Oreo cookie crust for a chocolatey base. Add a layer of peanut butter or caramel between the crust and filling for extra richness. For a festive twist, mix in crushed peppermint or orange zest into the chocolate filling. The possibilities are endless!
Essential Equipment for Success
To make this recipe a breeze, you’ll need a few key tools: a stand mixer or hand mixer for whipping the cream and meringue, a heatproof bowl for melting chocolate, and tart tins or a 9-inch pie dish for shaping. A kitchen torch is optional but perfect for toasting the meringue. Don’t forget a rubber spatula for gently folding the filling—it’s a game-changer!
Unbelievable No-Bake Hot Chocolate Pie
Ingredients
Cookie Crust
- 2 1/3 cups Graham cracker crumbs
- 1/2 cup butter, melted
Chocolate Truffle Filling
- 1 cup Ghirardelli 60% Bittersweet Chocolate Chips
- 2/3 cup heavy whipping cream (35% Fat or higher)
- 1/4 cup Ghirardelli Semi-Sweet Chocolate Chips
- 1/2 teaspoon vanilla extract
- ⅛ teaspoon salt
Marshmallow Meringue Topping
- 2 large egg whites roughly 2oz/60g
- 1/3 cup sugar
- ⅛ teaspoon cream of tartar
Instructions
- To Make the Cookie Crumb Crust: In a medium bowl, stir together the melted butter and the Graham cracker crumbs until the mixture resembles wet sand.
- Press the crumb mixture over the bottom and up the sides of four 4 1/2” tart tins (about 1/2 cup each). Place in the fridge to set while you make the filling. Note: You could also make 1 large 9-inch pie with this recipe.
- For the Chocolate Truffle filling: Put the Ghirardelli 60% Bittersweet Chocolate Chips in a medium heatproof bowl and gently melt in the microwave or over a bain-marie.
- Stir in the vanilla and salt into the chocolate. Set aside to cool slightly.
- Whip the cream until you have reached light, soft peaks.
- Fold a spoonful of the lightly whipped cream into the cooled chocolate mixture to loosen it. Gently fold in the remaining cream until fully incorporated, taking care not to overmix.
- Lastly, gently fold in Ghirardelli Semi-Sweet Chocolate Chips.
- Pour the chocolate truffle filling into prepared tins. Refrigerate for about 30 minutes to set while you make the meringue.
- For the Meringue Topping: Place a heat-safe bowl on top of a simmering pot of water, but make sure the bowl is not touching the water.
- In the bowl add in the egg whites, sugar, and the cream of tartar.
- Continuously whisk the mixture until it is hot to the touch, about 2-3 minutes. Once the whites are heated through remove from the heat. (heating these eggs will ‘cook’ them and will make them safe to eat)
- Using a stand mixer or an electric hand mixer, whisk the egg mixture on medium-high speed for about 5 minutes OR until the meringue holds stiff peaks when lifted from the bowl.
- Pile or pipe the meringue high on top of your pies. If you have a kitchen torch, you can lightly toast the surface of the meringue by moving the flame continuously in small circles over the surface until the meringue is lightly browned. Also, you can quickly (and carefully) toast it under the grill/broiler but keep a very close eye on it.
- Serve straight away or store in the fridge for up to 4 days. Take them out to sit at room temperature for at least 30 minutes before enjoying them.
