Hot Chocolate Ice Box Pie

Hot Chocolate Ice Box Pie is a dreamy no-bake dessert that combines the cozy flavors of hot chocolate with the creamy, refreshing chill of an icebox pie. This decadent treat features a graham cracker crust, a luscious chocolate filling, and a whipped topping that will satisfy any chocolate lover’s cravings.

Why You’ll Love This Recipe

  • No-bake simplicity: Perfect for when you want a dessert without turning on the oven.
  • Hot chocolate-inspired: Brings the comforting taste of hot cocoa to a cold, creamy dessert.
  • Make-ahead friendly: Ideal for parties or gatherings as it can be prepared in advance.
  • Customizable: Easy to adapt with your favorite toppings and variations.
  • Perfect for any occasion: Great for holidays, casual dinners, or just because!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Graham cracker crust (store-bought or homemade)
  • Hot chocolate mix
  • Heavy cream
  • Cream cheese, softened
  • Powdered sugar
  • Vanilla extract
  • Whipped topping (such as Cool Whip)
  • Mini marshmallows, chocolate shavings, or sprinkles for garnish

Directions

  1. Prepare the crust: If making a homemade graham cracker crust, combine crushed graham crackers, melted butter, and sugar, then press into a 9-inch pie pan. Chill for 15 minutes.
  2. Make the filling:
    • In a large bowl, beat the cream cheese until smooth.
    • Add hot chocolate mix, powdered sugar, and vanilla extract, mixing until combined.
    • Slowly fold in whipped topping until fully incorporated and the mixture is light and fluffy.
  3. Assemble the pie: Spoon the filling into the prepared crust and smooth the top with a spatula.
  4. Chill: Refrigerate the pie for at least 4 hours or until set. For best results, chill overnight.
  5. Decorate: Before serving, top with mini marshmallows, chocolate shavings, or sprinkles.
  6. Serve: Slice and enjoy!

Servings and Timing

  • Servings: 8 slices
  • Prep Time: 20 minutes
  • Chilling Time: 4–6 hours (or overnight)
  • Total Time: Approximately 6 hours 20 minutes

Variations

  • Crust options: Swap the graham cracker crust for an Oreo crust or a shortbread crust for added richness.
  • Dark chocolate twist: Use dark hot chocolate mix for a richer, less sweet flavor.
  • Minty version: Add a splash of peppermint extract to the filling and garnish with crushed candy canes.
  • Extra toppings: Add caramel drizzle, chopped nuts, or fresh fruit for an extra layer of flavor.
  • Vegan version: Use plant-based whipped topping, vegan cream cheese, and a graham cracker crust made with vegan butter.

Storage/Reheating

  • Storage: Cover the pie tightly with plastic wrap or foil and store in the refrigerator for up to 5 days.
  • Freezing: Freeze the pie for up to 1 month. Thaw in the refrigerator for several hours before serving.
  • Reheating: This dessert is best served chilled and does not require reheating.

FAQs

1. Can I use a store-bought crust?

Yes, a store-bought graham cracker or Oreo crust works perfectly for this recipe.

2. What kind of hot chocolate mix should I use?

Any brand works! Choose your favorite, whether it’s classic, dark, or flavored hot chocolate.

3. Can I use homemade whipped cream instead of Cool Whip?

Absolutely! Whip heavy cream with a bit of powdered sugar until stiff peaks form, then fold it into the filling.

4. How far in advance can I make this pie?

You can make it up to 2 days in advance. Store it in the fridge until ready to serve.

5. Can I use milk instead of cream cheese?

No, cream cheese is essential for the structure and creaminess of the filling.

6. How do I keep the crust from crumbling?

Make sure to press the crust firmly into the pan and chill it before adding the filling.

7. What if the filling is too runny?

Chill it longer or add a bit more whipped topping to stabilize the mixture.

8. Can I make mini pies instead?

Yes, divide the ingredients into small tart pans or ramekins for individual servings.

9. How do I prevent freezer burn when freezing?

Wrap the pie tightly in plastic wrap and place it in a freezer-safe bag or container.

10. What’s the best way to slice the pie?

Use a sharp knife dipped in hot water, wiping the blade between cuts for clean slices.

Conclusion

Hot Chocolate Ice Box Pie is a delightful combination of rich chocolate flavor and creamy texture, making it the perfect dessert for any occasion. With its easy no-bake preparation and customizable options, this pie is sure to become a favorite in your dessert repertoire. Serve it chilled, and watch it disappear slice by slice!

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Hot Chocolate Ice Box Pie

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  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Description

This Hot Chocolate Icebox Pie is a no-bake dessert that combines the rich flavors of hot chocolate with a creamy, chilled filling. Nestled in a chocolate cookie crust and topped with whipped cream, it’s perfect for any chocolate lover or holiday celebration.


Ingredients

Units Scale

 

For the Crust:

  • 2 cups chocolate cookie crumbs (e.g., Oreo or chocolate graham crackers)
  • 6 tbsp unsalted butter, melted

For the Filling:

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 package (3.4 oz) instant chocolate pudding mix
  • 1 1/2 cups whole milk
  • 1/4 cup hot cocoa mix

For Topping:

  • 1 cup whipped cream (store-bought or homemade)
  • Mini marshmallows
  • Chocolate shavings or sprinkles

Instructions

1. Prepare the Crust:

  1. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated.
  2. Press the mixture into the bottom and sides of a 9-inch pie dish.
  3. Chill in the refrigerator for 15-20 minutes to set.

2. Make the Filling:

  1. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
  2. In another bowl, whisk together the instant chocolate pudding mix, whole milk, and hot cocoa mix until thickened (about 2 minutes).
  3. Gently fold the whipped cream into the pudding mixture until smooth and fluffy.

3. Assemble the Pie:

  1. Pour the filling into the chilled crust, spreading it evenly.
  2. Refrigerate the pie for at least 4 hours, or until fully set.

4. Add Toppings and Serve:

  1. Just before serving, spread or pipe whipped cream over the top of the pie.
  2. Garnish with mini marshmallows, chocolate shavings, or sprinkles for a festive touch.

Notes

  • Make Ahead: This pie can be made 1-2 days in advance and stored in the refrigerator. Add toppings just before serving.
  • Crust Alternative: Use a pre-made chocolate pie crust for convenience.
  • Flavor Twist: Add a pinch of cinnamon or peppermint extract to the filling for a seasonal variation.

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