4.84 from 12 votes
Using two types of Ghirardelli chocolate chips, you don't need an oven to make No-Bake Hot Chocolate Pie
Unbelievable No-Bake Hot Chocolate Pie Recipe
Prep Time
45 mins
 

No baking necessary when it comes to my No-Bake Hot Chocolate Pie using not one but TWO different kinds of irresistible Ghirardelli chocolate chips!

Course: Dessert
Cuisine: American
Author: Gemma Stafford
Ingredients
Cookie Crust
  • 2 1/3 cups (7oz/198g) Graham cracker crumbs*
  • 1/2 cup (4oz/115g) butter, melted
Chocolate Truffle Filling
  • 1 cup (6oz/170g) Ghirardelli 60% Bittersweet Chocolate Chips
  • 2/3 cup (5floz/142ml) heavy whipping cream (35% Fat or higher)
  • 1/4 cup (1.5oz/43g) Ghirardelli Semi-Sweet Chocolate Chips
  • 1/2 teaspoon vanilla extract
  • teaspoon salt
Marshmallow Meringue Topping
  • 2 large egg whites (roughly 2oz/60g)
  • 1/3 cup (2.5oz/71g) sugar
  • teaspoon cream of tartar*
Instructions
Cookie Crust:
  1. To Make the Cookie Crumb Crust: In a medium bowl, stir together the melted butter and the Graham cracker crumbs until the mixture resembles wet sand.

  2. Press the crumb mixture over the bottom and up the sides of four 4 1/2” tart tins (about 1/2 cup each). Place in the fridge to set while you make the filling. Note: You could also make 1 large 9-inch pie with this recipe.

For the Chocolate Truffle filling:
  1. Put the Ghirardelli 60% Bittersweet Chocolate Chips in a medium heatproof bowl and gently melt in the microwave or over a bain-marie.

  2. Stir in the vanilla and salt into the chocolate. Set aside to cool slightly.

  3. Whip the cream until you have reached light, soft peaks.

  4. Fold a spoonful of the lightly whipped cream into the cooled chocolate mixture to loosen it. Gently fold in the remaining cream until fully incorporated, taking care not to overmix.

  5. Pour the chocolate truffle filling into prepared tins. Refrigerate for about 30 minutes to set while you make the meringue.

For the Meringue Topping:
  1. Place a heat-safe bowl on top of a simmering pot of water, but make sure the bowl is not touching the water.

  2. In the bowl add in the egg whites, sugar, and the cream of tartar.

  3. Continuously whisk the mixture until it is hot to the touch, about 2-3 minutes. Once the whites are heated through remove from the heat. (heating these eggs will ‘cook’ them and will make them safe to eat)

  4. Using a stand mixer or an electric hand mixer, whisk the egg mixture on medium-high speed for about 5 minutes OR until the meringue holds stiff peaks when lifted from the bowl.

  5. Pile or pipe the meringue high on top of your pies. If you have a kitchen torch, you can lightly toast the surface of the meringue by moving the flame continuously in small circles over the surface until the meringue is lightly browned. Also, you can quickly (and carefully)  toast it under the grill/broiler but keep a very close eye on it.

  6. Serve straight away or store in the fridge for up to 4 days. Take them out to sit at room temperature for at least 30 minutes before enjoying them.

Watch the Recipe Video!

Recipe Notes

Cookie Crust: Use any plain cookie for your cookie base. Crushed gingernut biscuits would also make a great addition to this pie. 

Make in Advance: The cookie crust and chocolate truffle filling can be made 1 day in advance and topped with meringue when ready to be served.