Hot Chocolate Pie | Southern Living
For most of us, hot chocolate reminds us of the holidays (and the best of our childhood). Because of that, we all have expectations for hot chocolate that deserve serious consideration, so in keeping with the almost-sacred and simple elements of a perfect mug of hot chocolate, this pie is made to be extra milky and extra chocolatey. And, it’s best with a dollop of marshmallow creme and a sprinkling of crushed peppermints. For ease, we call for a premade graham cracker piecrust to serve as a simple base that supports the flavor of the pie, but if you’re feeling up to it, a homemade graham cracker piecrust would be even better! The recipe also calls for milk powder and instant coffee, two elements that enhance the flavor of the milk and the cocoa in the recipe—they’ll be the “secret ingredients” that you’ll swear by after serving this icebox pie to your family and friends.
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Ingredients:
2 1/2 cups whole milk; 5 tablespoons cocoa powder; 3 tablespoons powdered milk; 1 teaspoon instant coffee granules; 3/4 cup granulated sugar; 1/4 cup cornstarch; 1/2 teaspoon salt; 4 large egg yolks; 2 tablespoons unsalted butter; 1 tablespoon vanilla extract; 1 premade graham cracker piecrust; 1 (7-oz.) jar marshmallow creme; Garnish: Crushed peppermint candies
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How to Make a Chocolate Pie
How to Make a Chocolate Pie
Full Recipe:
This is might just be the MOST indulgent, and sumptuously satisfying dessert I’ve ever made. A crispy, flakey homemade pastry crust cradles a silky light and oh so rich chocolate mousse filling crowned with light pillows of whipped cream and flakes of shaved chocolate. If you’re a chocolate lover this is a MUST MAKE recipe that will definitely go into your rotation of favorite treats to whip up.
You can make the whole thing a day ahead and serve chilled but if you're doing thet I might recommend whipping the cream up just before serving for best reults.
Pati Jinich - Dulce de Leche Caramel Cinnamon Chocolate Pecan Pie
Pati shares the recipe for the latest addition to her Thanksgiving table - a pecan pie with dulce de leche caramel, or Mexican cajeta, and chocolate chunks. Her recipe is available online in English and Spanish, see below...
English:
Spanish:
Hot Chocolate Pie | Pillsbury Recipe
This layered dessert tastes just like a mug of hot cocoa in pie form! Pillsbury™ pie crust forms the base, followed by a layer of fudge, chocolate filling and a marshmallow creme topping. Garnish with a drizzle of fudge and a sprinkle of marshmallow bits and crushed peppermint candies and you’ll be dreaming of this pie long after it’s all gone.
Hot Chocolate Pie recipe:
#chocolate #piecrust #desserts #Christmas #pie
Mexican Hot Chocolate Pie
Here's Val's Mexican Hot Chocolate Pie as part of her senior project!
Link to recipe:
Link to insta:
Ina Garten's Chocolate Banana Cream Pie | Barefoot Contessa | Food Network
Ina's idea of a make-ahead dessert? Chocolate Banana Cream Pie!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Banana Cream Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 7 hr 10 min (includes cooling and chilling times)
Active: 45 min
Yield: 8 servings
Ingredients
For the crust:
2 cups graham cracker crumbs (10 to 12 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the chocolate filling:
3/4 cup sugar
5 extra-large egg yolks
1/3 cup cornstarch
1 teaspoon kosher salt
4 cups whole milk, scalded
7 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter, diced
1 tablespoon coffee liqueur
1 teaspoon instant coffee powder
For the decoration:
2 large bananas, sliced
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
Milk chocolate, for garnish
Directions
Preheat the oven to 350 degrees.
For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream.
Remove the pie from the pan, place it on a cake plate and serve.
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Ina Garten's Chocolate Banana Cream Pie | Barefoot Contessa | Food Network