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Hot Chocolate Pie


4 oz (112g) Unsweetened chocolate

1/2 cup (125 mL) Hot chocolate mix (2 packets)

1 1/4 cups (300 mL) Superfine sugar (quick dissolving)

1 cup (250 mL) Unsalted butter, softened

1 tsp (5 mL) Vanilla extract

1/2 tsp (2 mL) Salt

4 Eggs

1 Tenderflake® Deep Dish Pie Shell

2 cups (500 mL) Mini marshmallows


  1. Bake pie shell according to package instructions. Let cool completely.
  2. Melt chocolate in microwave in a small bowl (about 45 seconds) until smooth. Stir hot chocolate powder into chocolate until blended. Let cool.
  3. Beat sugar and butter in a large bowl with electric mixer (or stand mixer fitted with paddle attachment) until very light and fluffy, 4 to 5 minutes. Drizzle chocolate into butter mixture. Add vanilla extract and salt and beat mixture until combined. If using stand mixer, switch to whisk attachment. Add eggs one at a time, beating 5 minutes between each addition. After 20 minutes of beating, filling should be completely silky and smooth.
  4. Spread pie filling into prepared shell and place in refrigerator to chill at least 2 hours and up to 2 days.
  5. Top chilled pie with marshmallows. Toast marshmallows with a kitchen torch (or place under the broiler just to brown, about 30 seconds)

CHILL until ready to serve.

Prep Time: 
10 minutes
Cook Time: 
140 minutes
Total Time: 
150 minutes

Hot Chocolate Pie

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato