Hot Cocoa Pie is exactly what it sounds like: a warm pie that tastes remarkably like the iconic winter drink. This pie features a chocolate shortbread crust with a silk smooth milk chocolate filling and a melty marshmallow topping.
For the Chocolate Pastry:
For Hot Cocoa Filling:
For Melty Marshmallow topping:
Make the Chocolate Pastry:
To Make the Filling and Bake:
To Make the Melty Marshmallow:
Cream of tartar is not absolutely essential, but it creates a more stable marshmallow filling. So if you have it, use it.
The recipe calls for a metal pie plate. This is to ensure that the pie crust bakes through. If you don't have a metal pie pan, I recommend blind baking the pie crust to. If the pie crust is blind baked, the pie filling should be baked at 350ºF instead of 375ºF to ensure the crust doesn't brown too much.
Sometimes the sugar in the filling causes some bubbling on the pie. This is ok and I haven't found a way to avoid it. The pie will be covered with the marshmallow topping anyways, so it doesn't really matter.
Typically, a 9" pie serves around 8. This pie is rich (as most desserts with milk chocolate are). I advise cutting the pie into 10-12 servings (aka small slices).
Keywords: Hot Cocoa Pie, Hot Chocolate Pie
Find it online: https://everydaypie.com/hot-cocoa-pie/