CakeSpy Note: This is a sweet exclusive, a recipe from Linda Hundt, owner of Sweetie-licious' Pie Pantry in DeWitt, Michigan. The recipe is for Mom McComb’s Mocha Hot Chocolate Pie and is an exclusive recipe that has not yet been published, but will be published in Linda's forthcoming cookbook, Sweetie-licious Pies (this coming fall).
While growing up in Michigan, there were plenty of snowy days and all the fun activities that went along with the winter weather, but ice skating was a family favorite. At the end of our street, there was a darling park that was transformed into an ice rink in the winter. The rink was fashioned with a warming house, outdoor lights and music and was surrounded by large Sycamore trees. Afterschool, my siblings and I would race home, put on our ice skates, and skate down the ice covered street to the rink. We would meet our friends there to play crack the whip, pretend to be Dorothy Hamill, and ice dance to the music all afternoon.
On Saturdays, after a full day of skating, and numb from the cold, we would anxiously skate home. At times, we were not only welcomed by the warmth of the house, but also the fragrant smell of chocolate; as my dear mother had made a big pot of steaming, creamy hot chocolate. Her hot chocolate was extra special, made with cream, cinnamon and a splash of her leftover morning coffee. The thick and rich cocoa was always topped by a large marshmallow and served in antique teacups and saucers! I remember our little hands wrapped around our cups, tipping the marshmallow into the pond of chocolate bliss with our tongues. I remember feeling warm with love while sipping on such a special winter treat, as you will, with this most delicious, cool version created as a pie!
Eat pie, and serve love in all you do!
Mom McComb’s Mocha Hot Chocolate Pie
Recommended: Graham Cracker Crust
- 2 ½ cups whole milk
- ½ cup half & half
- 1 ¼ cups of sugar
- 4 egg yolks
- 1/3 cup cornstarch
- 1/3 cup Hershey’s Cocoa
- ½ teaspoon coffee extract OR 1 rounded tablespoon finely ground espresso powder
- ¼ teaspoon of vanilla
Garnish – Optional
- Whipped cream
- Marshmallow cream
- Chocolate syrup
Mix milk, half & half, sugar, egg yolks in medium pan. Sift cornstarch, cocoa and espresso powder, if using, and add to pan. Cook on medium heat, stirring constantly until mixture thickens. Add vanilla extract and coffee extract, if using. Pour filling into pie crust, cover with plastic wrap and refrigerate for at least 3 hours. Garnish with whipped cream, drizzled marshmallow cream or marshmallows and chocolate syrup.