Hot Cocoa Pie

Hot Cocoa Pie

Hot cocoa is such a comforting and delicious flavor and can really brighten up those winter blues, and since January 23 is National Pie Day (not to be confused with Pi Day in March), I decided to combine the two! This Hot Cocoa Pie is so easy to make – you’ll bake your crust for just a few minutes, make the filling on the stove, and then toss it in the fridge. Plus, think of all the topping options! I went with ooey gooey toasty marshmallows, but there are endless delicious topping options!!!

What you’ll need

All you need is a small bowl, a medium saucepan, a spoon or spatula, and a pie dish!

Ingredients

chocolate graham crackers
sugar
hot cocoa powder
butter
egg yolks
corn starch
water
butter
marshmallows, whipped cream, or meringue for topping

Hot Cocoa Pie

How to prepare your pan

Grease your pie dish!

How to make Hot Cocoa Pie

You’ll start by making your crust, mixing the melted butter into the dry crust ingredients until fully moistened, and press the crumbs into the pie dish, up the sides and flat onto the bottom. This will just bake for 5 minutes and that’s all you need your oven for!

To make the filling, you’ll combine sugar, cornstarch, hot cocoa, and water, and heat on the stove until the mixture thickens and boils.  The boiling will almost be like a popping because the mixture will be so thick and glossy. Let it boil for one minute while you continue stirring. You’ll want to have your egg yolks in a separate bowl, and you’ll add just a little bit (maybe a quarter) of your mixture to the egg yolks. If you add the egg yolks directly into the sugar mixture, they will heat too fast and cook like scrambled eggs, which we definitely don’t want! So by adding just a bit of the hot mixture into the egg yolks before you add the yolks back into the hot mixture, it helps them to heat gradually so they don’t cook!

So after you’ve added a bit of the hot mixture to the egg yolk, and then put the egg yolk mixture back into the pot with the hot mixture, you’ll turn the stove back on and let the mixture boil for 2 more minutes. You’ll notice it thickening even further, which is exactly what you want to happen! After 2 minutes, remove from heat and stir in butter until fully melted then pour it into the crust and chill in the refrigerator.  You can top this amazing pie with marshmallows, whipped cream, meringue, really whatever strikes your fancy! The only rule is that you enjoy!!!

Hot Cocoa Pie topped with golden brown toasty marshmallows

Looking for other pie recipes? Check these out:

Mocha Meringue Pie
Lavender Lemon Meringue Pie
Bourbon Pumpkin Pie
Kentucky Sweet Potato Pie
Margarita Meringue Pie
Bourbon Molasses Chocolate Pecan Pie
Aperol Spritz Pie
Strawberries and Champagne Pie

Looking for other hot cocoa recipes? Check these out:

Nutella Hot Chocolate on a Stick
Hot Cocoa Fudge
Hot Cocoa Rolls

Did you try this recipe?  Review and comment below, and share a photo on Instagram and tag @flourdeliz!

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Hot Cocoa Pie

Prep Time15 mins
Cook Time5 mins
Chill Time4 hrs
Total Time4 hrs 20 mins
Servings: 9 inch pie

Ingredients

Hot Cocoa Pie Crust

  • 1 package chocolate graham crackers (approximately 9 full graham crackers)
  • 1/4 cup sugar
  • 1/4 cup hot cocoa powder
  • 1 stick butter melted

Hot Cocoa Pie Filling

  • 3 egg yolks
  • 1 cup sugar
  • 1/3 cup corn starch
  • 1/2 cup hot cocoa powder
  • 1 1/2 cups water
  • 3 tablespoons butter
  • marshmallows, whipped cream, or meringue for topping

Instructions

Hot Cocoa Pie Crust

  • Preheat oven to 350° F. Grease a 9" pie dish.
  • Combine dry crust ingredients in a small bowl.
  • Stir in melted butter, until dry ingredients are evenly moistened.
  • Press crust into the pie dish, spreading evenly around the bottom of the pan and up the sides.
  • Bake for 5 minutes. Remove from oven and let cool.

Hot Cocoa Pie Filling

  • Place egg yolks in a small bowl.
  • Combine sugar, cornstarch, and hot cocoa in a medium saucepan. Add water.
  • Place over medium heat, stirring constantly until mixture boils. The mixture will start to look glossy and feel thicker. Once boiling, continue stirring for 1 minute.
  • Pour approximately half the mixture into the egg yolks, and stir till combined.
  • Pour egg yolk mixture back into saucepan and place back on the burner. Continue stirring while boiling for an additional 2 minutes.
  • Remove from heat and stir in butter until fully melted.
  • Pour mixture into cooled crust. Let cool, then refrigerate for a few hours until chilled.
  • Top with your topping of choice (or no topping at all!), slice, and enjoy!

This post was updated in January 2021 with an improved recipe, new photos and additional information about the recipe.

Hot Cocoa Pie Pin

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