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:
- In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom and sides of a 9-inch pie dish.
- Chill in the refrigerator for 15-20 minutes to set.
2. Make the Filling:
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
- In another bowl, whisk together the instant chocolate pudding mix, whole milk, and hot cocoa mix until thickened (about 2 minutes).
- Gently fold the whipped cream into the pudding mixture until smooth and fluffy.
3. Assemble the Pie:
- Pour the filling into the chilled crust, spreading it evenly.
- Refrigerate the pie for at least 4 hours, or until fully set.
4. Add Toppings and Serve:
- Just before serving, spread or pipe whipped cream over the top of the pie.
- 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.