It’s that time of year. You circle the parking lot for a half an hour and then battle through angry people and have to deal with long lines and checklists and all types of annoying things. This pie makes that all better. Well, ok, maybe not. But, it makes life a little more enjoyable, that’s for sure. It tastes like a pudding pop pie, if there is such a thing. The pudding-based filling of this sensational pie is flavored with hot cocoa mix, which is surprisingly delicious in pudding (who knew?).
So after a long day at the mall today; after dropping off our lists for toys for tots and after possible car ride shenanigans and Max and Trey possibly crying and yes, even possible beard pulling (let’s hope not); Mike, myself and the boys will come home to this pie sitting pretty in the freezer waiting for us to devour its delicious rich and creamy frozen hot chocolatey goodness. Why? Because everyone likes hot chocolate and I’ve never met a person that hated frozen pudding pops, either, which makes it an instant hit. Sometimes a little frozen hot chocolate pie can melt all the stresses away and highlight the good things about the holiday season. Good things like teaching your children that it’s better to give than to receive and snuggling under a warm blanket next to a cozy fire watching “How the Grinch Stole Christmas” and seeing the spark of excitement in your kids’ eyes as they see Santa for the first time – those types of good things. This decadent and delicious frozen hot chocolate pie is one of many wonderful things about this “most wonderful time of year”.
Frozen Hot Chocolate Pie
- 1 can (14 ounces) sweetened condensed milk
- 2 packages (.73 ounces each) hot cocoa or hot chocolate mix .
- 1 teaspoon vanilla extract
- 1/3 cup heavy whipping cream
- 3 tablespoons cornstarch
- 8 oz. dark chocolate
- 1 prepared and defrosted pie crust (I used a store bought)
- 1 stick of room temperature butter
- 1 egg yolk
- 2/3 cup sour cream
- confectioner’s sugar to taste (amount will vary depending on the type/brand of chocolate used)
- In top of double boiler over medium-high heat pour sweetened condensed milk. Heat until warm and then add hot cocoa packages and vanilla.
- Mix thoroughly with heat proof rubber spatula, scraping down the sides occasionally
- Meanwhile, Remove lurking lumps by pouring cream into cup or a small bowl then sifting cornstarch into cream through tea strainer or small sifter. Whisk mixture briskly with a fork or whisk for thirty-ish seconds. Add whisked mixture to the top of double boiler, into the cocoa-condensed milk conoction, whisking constantly. Note: I used a tea strainer and cup because it was such a small amount, but a bowl and normal sifter will work just as well.
- Add chocolate. Continue whisking while bringing to a light bubble.
- Once bubbling for 2 minutes, remove/turn off heat.
- Bring to room temperature and cover and refrigerate overnight (4+hrs).
- Preheat oven to 350 degrees F. Place defrosted pie crust in 9-inch pie plate and push down corners and pinch edges.
- Place pie crust in preheated oven for five to eight minutes and then remove and bring to room temperature.
- While it’s cooling: In a medium mixing bowl, beat butter and egg yolk with an electric mixer on high for about 5 minutes (until light and fluffy).
- Add in the chocolate mixture (well chilled overnight) in two additions, beating thoroughly after each.
- Continue to beat with electric mixer on high for 5 -6 minutes.
- Turn off mixer and then gently fold in sour cream until combined.
- Taste and add confectioner’s sugar to taste, mixing after each addition.
- Pour into pie shell and bake in preheated oven for 13-15 minutes.
- Carefully remove from oven and place on cooling rack to bring to room temperature. Note: the pie will still be very fluid and will jiggle as you move it, so be careful.
- Once at room temperature, place in freezer for at least 3-4 hours. Serve with whipped cream top with optional chocolate shavings. Enjoy.
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