Indulge in the ultimate chocolate lover's delight with our Hot Chocolate Pie recipe. A luscious blend of cocoa powder, rich chocolate chips, and a peanut butter graham cracker crust creates a harmonious dessert that's perfect for any occasion. Dive into the creamy goodness of this pie, chilled to perfection and best enjoyed with a dollop of homemade whipped cream. This is a no bake recipe.
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Hot Chocolate Pie Recipe
Ingredients:
¼ cup cocoa powder, Guittard is the brand I used
1 cup sugar
¼ cup cornstarch
2 ½ cups milk whole, divided
4 large eggs, pasture raised if possible
6 oz. chocolate chips, Guittard super cookie chips
1 tsp. Vanilla extract
Pie Crust
1 ½ cups Pamela's Gluten free graham cracker cookies
¼ cup melted butter
¼ cup creamy peanut butter, Laura Scudders
Directions:
Place the graham cracker cookies into a food processor and pulse until it turns into crumbs. In a separate bowl combine the butter and peanut butter and microwave on power level 4 for 40 seconds. Stir until the butter and peanut butter are completely combined.
Pour the butter into the crumbs and stir until the mixture looks like wet sand. Place the crumbs into a 9 inch pie plate and spread them evenly across the bottom of the dish. Then press the crumbs into the plate using your hands so that the crumbs are about ¼ inch thick all over the dish, even up the sides.
Place the pie crust to cool in the refrigerator.
In another two bowls, separate the eggs. In the bowl with the egg yolks, add the sugar, cornstarch and ½ cup of the milk and whisk to combine.
In a saucepan add the rest of the milk (2 cups), cocoa powder, and butter. Heat over medium heat and stir with a whisk. Once the mixture is hot but not boiling, you will temper the eggs by pouring the chocolate mixture slowly into the egg mixture and whisking constantly. Continue doing this until half of the chocolate mixture is incorporated into the egg mixture.
Then pour the egg mixture back into the pan while you whisk the two together. Place the pan back on medium heat and stir well to combine. Add the chocolate chips and stir those until melted.
Continue whisking the mixture over medium heat until it thickens and simmers for about 2 to 3 minutes. Turn off the heat and place the pan into a dish of ice water to quickly cool the chocolate mixture.
You should stir every minute or two to prevent a skin from forming on the chocolate mixture. Once it is cool to room temperature pour the mixture into the chilled pie crust. Spread the filling around with a spatula so it is nice and smooth.
Refrigerate the pie for at least 1 hour before trying to serve. Actually 4 to 5 hours or even overnight is best to give the pie a chance to firm up.
This pie is best served with homemade whipped cream. You will love how the peanut butter graham cracker crust pairs so well with the rich and creamy chocolate filling! Enjoy!
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Rockin Robin
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