Name: Mexican Hot Chocolate Pie
Prep time: 25 min
Total time: 2 h 25 min
Yield: 8 - 10
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

Step 1Preheat 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.

Step 2Press graham cracker mixture firmly into prepared pie dish. Bake until crust is lightly golden, 8 to 10 minutes. Let cool to room temperature.

Step 3Make pie: In a medium bowl, whisk together milk and egg yolks until fully combined.

Step 4In 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.

Step 5Remove from heat and stir in butter, vanilla, and HERSHEY'S SPECIAL DARK Chocolate Chips until completely melted. Pour mixture into prepared crust and refrigerate until firm, at least 2 hours.

Step 6Meanwhile, make marshmallow topping: Fold marshmallow creme into whipped topping and spread onto center of pie. Top with chocolate shavings and serve.

Mexican Hot Chocolate Pie

Ingredients

For the crust

For the pie

For the topping

Directions

Hershey's 2017

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