Unbelievable No Bake Hot Chocolate Pie

Hi Bold Bakers! We are in the throes of the baking season right now! I’m constantly trying to come up with easy recipes that are great for entertaining that can also be enjoyed all year round! Because Chocolate is always in season, I’m excited to bring you this recipe for show-stopping Unbelievable No Bake Hot Chocolate Pie using a Graham cookie crust, a chocolate truffle filling, and whipped marshmallowy meringue on top! Already have an account?

What Kind of Chocolate Do I Use for No-Bake Hot Chocolate Pie?

The star of the show here is chocolate! We are starting out with Ghirardelli’s 60% Bittersweet Chocolate Chips. The perfect balance of sweetness for this sophisticated dessert and using great quality chocolate here will make this dessert out of this world. I also fold in Ghirardelli Semi-Sweet Chocolate Chips — they add another hit of chocolate and nice texture to your pie!

Is No-Bake Hot Chocolate Pie Served Hot?

Although this pie has all the delicious elements of a ‘hot’ chocolate, it’s served at room temperature. To store the pie you keep it in the fridge but I strongly recommend taking the pies out in advance and allowing them to sit at room temperature for at least 30 minutes. The chocolates flavors and texture is at it’s best when at room temperature.

What Kind of Pie Crust Should I Use?

This is where you can get creative! I used good old Graham crackers, however, you can use other kinds of biscuits as well. If you have a cookie you prefer to use as a base for your desserts then feel free to use them.

Do I Need a Topping For No Bake Hot Chocolate Pie?

If you want to forgo the meringue on top and replace it with whipped cream that is perfectly fine. However, the marshmallow meringue just adds to the experience. Here are a few options if you need a kitchen torch.

How do I Store It?

Store it in the fridge. Not to damage the meringue on top I actually leave them uncovered in the fridge. Before eating, take the pies out and allow to sit at room temperature for a least 30 minutes to take the chill off them. This will make for the best flavor and texture.