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Hot Chocolate Pie Obsession {Frozen or Icebox Style}

You'll be obsessed with this smooth Hot Chocolate Obsession delight, once you indulge in a bite, or two or three! Warning...It's sinfully irresistibly chocolate deliciousness!
Author: Kim Lange


  • 1 Oreo Cookie Crust

Whipped Hot Chocolate Filling

  • 8 ounces cream cheese softened
  • 1/2 cup powdered sugar
  • 8-10 Tablespoons Ghiradelli Premium Double Hot Chocolate Mix
  • 1/4 cup heavy whipping cream or milk

Whipped Topping

  • 2 cups heavy whipping cream whipped or 2-8 ounce containers of Cool Whip, thawed
  • Whipped Topping


Fresh Whipped Topping

  • Using a mixer, whip 2 cups of the heavy whipping cream until you get medium to stiff peaks and set aside. (or use Cool Whip)

Whipped Hot Chocolate

  • Microwave 1/4 cup heavy whipping cream for 45-60 seconds in microwave.
  • Whisk the hot chocolate mix into the whipping cream, until chocolate is completely blended, set aside and let cool.
  • Using a mixer, cream the cream cheese and powdered sugar together well.
  • Optional: Measure out 2 tablespoons of the whipped hot chocolate mix and set aside for drizzle on top if you want the swirl effect on top of the pie.
  • Add the remainder of the whipped hot chocolate mixture to the cream cheese/powdered sugar mixture and mix until well blended.
  • Mix in the 1 1/2 cups of whipped topping to the chocolate mixture and mix until combined, then pour filling into pie crust and smooth out.
  • Optional: Drizzle the 2 tablespoons of the reserved hot chocolate sauce on top of the pie and swirl around.
  • Add remainder of whipped cream to center or outside edge of pie.
  • Add some marshmallows.
  • Dust some cocoa powder on top if desired.
  • Refrigerate pie for at least 4 hours before serving or transfer to freezer and let thaw about 15 minutes before cutting and serving.