1-9 inch pie crust
Mocha Hot Chocolate Cream filling
2 ½ cups of whole milk
½ cup half and half cream
1 ¼ cups of sugar
1/3 cup of cornstarch
1/3 cup Hersheys cocoa
1 rounded T espresso powder
4 egg yolks
Mix milk, cream, egg yolks, sugar, sifted cornstarch, cocoa and espresso in medium pan. Cook on medium heat, stirring constantly till thick.
Pour filling into pre-baked pie crust, chill until cold and garnish with whipped cream, drizzled marshmallow cream, chocolate covered marshmallows and chocolate shavings.
Pie Crust
1 ½ cups of flour
¼ teaspoon baking powder
½ teaspoon salt
1 teaspoon sugar
1/2 cup of refrigerated Crisco Butter-flavored shortening
Mix all above ingredients in Kitchenaid style mixer on medium speed swiftly until crust appears "pea-like." Carefully sprinkle water in crust mix until it starts to become moistened and gathers together. Pat into a disc, wrap and refrigerate for at least one half hour. Roll out on to floured surface and place in 9 inch pan. Make and crimp crust. Freeze until ready to use.
Or use a homemade or purchased graham cracker crust
Courtesy: Linda Hundt