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Hot Chocolate Pie

Hot Chocolate Pie
  • Prep 35 min
  • Total 4 hr 15 min
  • Ingredients 11
  • Servings 8
Now you can drink your hot chocolate and eat it, too! This over-the-top pie starts with a layer of fudge, followed by chocolate pudding (with dark chocolate chips!) and marshmallow whipped cream. Top it all with drizzles of fudge, marshmallow bits and crushed peppermints.
By Pillsbury Kitchens
Updated January 31, 2019
Make With
Make With
Pillsbury Pie Crust

Ingredients

Crust

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Fudge Layer and Sauce

  • 1 cup dark chocolate chips
  • 1/3 cup heavy whipping cream
  • 1 tablespoon butter

Filling

  • 2 3/4 cups milk
  • 1 box (5 oz) Jell-O™ Cook & Serve chocolate pudding & pie filling mix (not instant)
  • 1/2 cup dark chocolate chips

Toppings

  • 1 cup heavy whipping cream
  • 1 jar (7 oz) marshmallow creme
  • 2 tablespoons vanilla marshmallows bits
  • 4 peppermint candies, unwrapped, crushed

Steps

  • 1
    Heat oven to 450°F. Make and bake pie crust as directed on box for One-Crust Baked Shell in ungreased 9-inch pie plate. Cool on cooling rack, 20 minutes.
  • 2
    In 1-quart heavy saucepan, mix Fudge Layer and Sauce ingredients. Cook over medium-low heat, stirring constantly, until chips are melted. Remove from heat; stir until smooth. Reserve 2 tablespoons fudge mixture in small microwavable bowl for drizzle; cover and refrigerate until needed. Spread remaining mixture in bottom of cooled baked pie shell. Refrigerate 10 minutes.
  • 3
    Meanwhile, in 4-quart saucepan, cook milk and pudding mix over medium heat 10 to 14 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add 1/2 cup chocolate chips; stir until melted and smooth. Let stand 5 minutes.
  • 4
    Pour chocolate pudding mixture on top of fudge layer; spread smooth. Cover filling with plastic wrap. Refrigerate at least 3 hours until set.
  • 5
    When ready to serve, remove plastic wrap from filling. In chilled medium bowl, beat whipping cream until soft peaks form; add marshmallow crème, and beat until blended and smooth. Spread on top of pudding layer. Remove reserved fudge mixture from refrigerator; uncover and microwave on High 15 to 20 seconds or until thin enough to drizzle. Drizzle over top of pie. Sprinkle marshmallow bits and crushed candies on top. Cut into wedges to serve. Store loosely covered in refrigerator.

  • To ensure success of this recipe, be sure to use pudding that is cooked on the stovetop, and not instant.
  • Vanilla marshmallow bits can be found either in the baking aisle or the ice cream toppings section of grocery stores. Mini marshmallows can also be used.

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
290
Total Fat
32g
49%
Saturated Fat
18g
91%
Trans Fat
1/2g
Cholesterol
60mg
21%
Sodium
480mg
20%
Potassium
380mg
11%
Total Carbohydrate
74g
25%
Dietary Fiber
3g
11%
Sugars
46g
Protein
6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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