Hot Chocolate Pie Recipes

Steps:

• Line an 8-by-8-inch (20 x 20 cm) baking dish with parchment paper, allowing extra parchment to hang over the edges.
• Crust: Crack graham crackers in half and place in food processor. Process until broken down into crumbs. Transfer to a bowl and stir in sugar and salt. Stir in melted butter. Press mixture into the baking dish in an even layer. Place in freezer while you make the filling.
• Filling: Place ⅔ cup (160 ml) heavy cream, instant espresso powder, and McCormick Vanilla Extract in a small pot over low heat. Heat until hot, but not yet simmering. Pour hot liquid over chopped chocolate and stir until melted and smooth. Stir in salt. Let mixture cool completely.
• Place the rest of the heavy cream in a large bowl. Beat with a hand mixer until you have stiff peaks. Fold in cooled chocolate mixture.
• Pour filling over crust. Refrigerate for at least 4 hours.
• Slice into squares. Place a marshmallow on top of each bar. Brown marshmallows with a kitchen torch or place under the broiler for 10 seconds to brown. Serve!
• Enjoy!

Steps:

• 1) In large bowl combine Cool Whip and can sweetened condensed milk until thoroughly mixed.
• 2) Next, add 2 packets hot chocolate and continue mixing until smooth.
• 3) If choosing to use Marshmallow Cream, heat in microwave safe bowl until for about 25-30 seconds.
• 4) Quickly pour Marshmallow cream into bottom of pie crust and smooth out over bottom before it starts to thicken up again.
• 5) Pour Hot Chocolate mixture over Marshmallow Cream.
• 6) Chill in fridge and enjoy!

Steps:

• Place beaters and mixing bowl in freezer. (This is for the heavy cream.).
• Melt chocolate chips in double boiler or microwave. (Two minutes at 50% power usually works.) Cool.
• In separate bowl, whisk together sweetened condensed milk and milk.
• Whisk in melted chocolate.
• Stir in vanilla, cinnamon and cayenne pepper.
• Take bowl and beaters from freezer. Beat heavy cream until stiff peaks form.
• Fold in chocolate mixture.
• Transfer 3 cups mixture to freezer-proof bowl. Cover.
• Pour remaining mixture into crust.
• Freeze bowl and pie 2 hours.
• Top pie with mixture in bowl.
• Freeze overnight.
• Top with whipped cream and chocolate shavings, if desired.
• The preparation time does not include the first 2 hours in the freezer.