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

Pillsbury Pie Crust

Ingredients

Crust

1

Pillsbury™ refrigerated pie crust, 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

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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.

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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

% Daily Value

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;