Name: Mexican Hot Chocolate Pie
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Cooking spray, for pie dish -; 10 graham crackers -; 6 tbsp. melted butter -; 1/3 c. granulated sugar -; Kosher salt -; 3 c. whole milk -; 4 egg yolks -; 3/4 c. sugar -; 1/3 c. cornstarch -; 1 1/2 tsp. cinnamon -; 1/3 tsp. cayenne pepper -; 1 tsp. salt -; 2 tbsp. butter -; 1 tsp. vanilla extract -; 2 c. HERSHEY'S SPECIAL DARK Chocolate Chips -; 1 c. marshmallow creme -; 1 c. whipped topping -; Chocolate shavings, for garnish -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Mexican Hot Chocolate Pie

1. Cooking spray, for pie dish -

2. 10 graham crackers -

3. 6 tbsp. melted butter -

4. 1/3 c. granulated sugar -

5. Kosher salt -

6. 3 c. whole milk -

7. 4 egg yolks -

8. 3/4 c. sugar -

9. 1/3 c. cornstarch -

10. 1 1/2 tsp. cinnamon -

11. 1/3 tsp. cayenne pepper -

12. 1 tsp. salt -

13. 2 tbsp. butter -

14. 1 tsp. vanilla extract -

15. 2 c. HERSHEY'S SPECIAL DARK Chocolate Chips -

16. 1 c. marshmallow creme -

17. 1 c. whipped topping -

18. Chocolate shavings, for garnish -

How to cook deliciously - Mexican Hot Chocolate Pie

1. Stage

Preheat oven to 350° F and spray a pie dish with nonstick cooking spray. Make crust: In a food processor, pulse graham crackers until fine crumbs form. Transfer to a medium bowl, then add melted butter, sugar, and a pinch of salt and mix until combined.

2. Stage

Press graham cracker mixture firmly into prepared pie dish. Bake until crust is lightly golden, 8 to 10 minutes. Let cool to room temperature.

3. Stage

Make pie: In a medium bowl, whisk together milk and egg yolks until fully combined.

4. Stage

In a small saucepan, combine sugar, cornstarch, cinnamon, cayenne, and salt and whisk to combine. Add milk mixture and whisk again until no lumps remain. Bring mixture to a boil, then reduce heat and let simmer 1 minute.