For most of us, hot chocolate reminds us of the holidays (and the best of our childhood). Because of that, we all have expectations for hot chocolate that deserve serious consideration, so in keeping with the almost-sacred and simple elements of a perfect mug of hot chocolate, this pie is made to be extra milky and extra chocolatey. And, it’s best with a dollop of marshmallow creme and a sprinkling of crushed peppermints. For ease, we call for a premade graham cracker piecrust to serve as a simple base that supports the flavor of the pie, but if you’re feeling up to it, a homemade graham cracker piecrust would be even better! The recipe also calls for milk powder and instant coffee, two elements that enhance the flavor of the milk and the cocoa in the recipe—they’ll be the “secret ingredients” that you’ll swear by after serving this icebox pie to your family and friends.

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Ingredients:
2 1/2 cups whole milk; 5 tablespoons cocoa powder; 3 tablespoons powdered milk; 1 teaspoon instant coffee granules; 3/4 cup granulated sugar; 1/4 cup cornstarch; 1/2 teaspoon salt; 4 large egg yolks; 2 tablespoons unsalted butter; 1 tablespoon vanilla extract; 1 premade graham cracker piecrust; 1 (7-oz.) jar marshmallow creme; Garnish: Crushed peppermint candies

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