No Bake Hot Chocolate Pie

No Bake Hot Chocolate Pie has an Oreo cookie crust, a hot cocoa cream pie filling, and it’s topped with homemade marshmallow whipped cream. It tastes like a cozy cup of hot cocoa in a no bake cream pie.

For another family favorite hot chocolate desserts try this Hot Chocolate Poke Cake and Hot Cocoa Dip.

No Bake Hot Chocolate Cream Pie Recipe

Enjoy a cozy cup of hot cocoa in pie form! This creamy no bake hot chocolate pie is a the perfect winter dessert.

It starts with a homemade Oreo cookie crust, then it’s filled with a creamy no bake hot chocolate filling (almost like a cheesecake texture), and the cherry on top is the homemade marshmallow whipped cream.

I love garnishing this pie with some mini marshmallows and chocolate shavings. Chocolate shavings are so simple to do; get yourself a Hershey’s chocolate bar and a vegetable peeler, and carefully peel along the edge of the chocolate bar to create perfect chocolate curls.

How To Make Hot Chocolate Pie (Printable Recipe Card)

Make The Oreo Crust : Grease a 9-inch pie dish with shortening or butter. Set aside.

Place the Oreo cookies into a food processor and run at high speed to crush up the cookies into fine crumbs. Decrease the speed to low, and slowly pour in the melted butter. Stir the crumbs to make sure the crumbs are evenly coated in the butter.

Firmly press the crumbs into the bottom and up the sides of the pie dish. Place the crust in the freezer for 20 minutes.

Make The Hot Chocolate Pie Filling : In a large bowl, or the bowl of a stand mixer, use an electric mixer to beat the cream cheese, powdered sugar. and hot chocolate mix until smooth and creamy.

Add in the melted chocolate baking bar and beat just until combined.

Add in the thawed Cool Whip and mix gently with a wooden spoon, or mix on low speed, just until thoroughly combined.

Make The Marshmallow Whipped Cream : In a separate large mixing bowl, using an electric hand mixer or a stand mixer, beat the marshmallow cream and heavy whipping cream until stiff peaks form. Start at low speed and increase the speed as needed to avoid splashing. It won’t be like a super stiff whipped cream but rather softer peaks that keep their shape.

Assemble The Pie & Refrigerate : Evenly spread the hot chocolate pie filling mixture into the Oreo crust and spread it out evenly. Then carefully spoon and spread the marshmallow whipped cream over top to form a second layer.

Cover the pie with plastic wrap, or a lid, and refrigerate for at least 6 hours or up to overnight.

Serve : Top the pie with chocolate shavings and mini marshmallows. Serve chilled from the fridge. Enjoy!

Substitutions & Ingredient Notes

• Oreos : If you use double-stuf cookies then only use 4 tablespoons of butter. You can even use a different flavor variety of cookies to change the flavor; such as dark chocolate Oreos, chocolate Oreos, or even mint Oreos combined with mint hot chocolate mix.
• Butter : I prefer baking with salted butter so that is what I use, but unsalted butter can be used as well with good results.
• Semi-Sweet Chocolate Baking Bar : You could also use 1/2 cup semi-sweet chocolate chips (melted) instead of the baking bar. Or use milk chocolate for a sweeter taste or dark chocolate for less sweet.
• Heavy Whipping Cream : Absolutely no substitutes for this!

How To Store No Bake Hot Cocoa Pie

Cover the pie dish with plastic wrap, or a lid, and keep the pie stored in the refrigerator for up to 3 to 4 days. The pie will soften as it sits out at room temperature, so be sure to not leave it out for longer than 1 to 2 hours at a time.

You can also remove individual slices to an airtight container for storing leftovers. The pie is best eaten and served chilled for the best taste and texture.

Pro Tips From The Test Kitchen

• The marshmallow hipped cream won’t stiffen up like regular whipped cream. Be careful to not over-mix it or else it will start to separate. The peaks on the whipped cream should be softer peaks, and they’ll never be stiff peaks like with regular whipped cream. It takes about 3 to 4 minutes of whipping the mixture to get those soft peaks.
• Make sure the cream cheese is softened to room temperature – this will ensure that the cream cheese mixture is smooth and lump-free. Cold cream cheese won’t mix in well and instead leaves little lumps in the mixture. Set the cream cheese out at room temperature for 2 hours before using.
• You’ll want the melted chocolate to be closer to room temperature (aka – not lava hot) before mixing it into the cream cheese mixture.
• To make chocolate shavings simply buy a Hershey’s milk chocolate bar and use a vegetable peeler to peel the sides of the chocolate bar. This will create perfect chocolate curl shavings.

More No Bake Dessert Recipes You’ll Love

• Easy No Bake Pumpkin Fluff Pie
• Pistachio Cream Pie
• Orange Creamsicle Pie
• Walking Dirt Cups
• Easy 5-Minute Pumpkin Fluff Dip Recipe
• Banana Split Dessert Cups