Cinnamon Chocolate Pie

Hello all! It’s been a bit of time since I’ve been posting consistently and I fear that’s only going to get a bit worse. Oh well. I’ll figure this thing out eventually.

Anyways, happy holidays to all and to all a good night! Something like that, too, I suppose.

So in between baking, shopping, work, and preparing for travel, I’ve been going a bit crazy. Who’da thunk, huh? But I figured for this post, I wanted to work on something that reminds me of the holidays with a bit of a twist.

I always love pies, I mean, come on, who doesn’t? But I recently had the most amazing chocolate pie; it was this rich, Hershey chocolate no-bake pie. And the recipe (I do believe!) can be found here.

I made a few changes. First, I used a regular milk chocolate Hershey’s bar and added about 10 extra Hershey kisses for more of the chocolate richness. I used mini marshmallows instead of large, and then I added cinnamon and vanilla for the flavor. Here’s my adaption!

Ingredients: 

• 1 8-ounce milk-chocolate Hershey’s bar & 10 hershey kisses
• 2 cups mini marshmallows
• 1/2 cup milk
• 1 1/2 tbsp plus 2 tsp ground cinnamon
• 1 cup heavy whipping cream
• 1 tsp vanilla extract
• 1 9-inch pie crust

 

Directions:

1. Over a double-boiler, heat the milk and marshmallows until they start to form a paste and the marshmallows get smaller.
2. Add in the chocolate and 1 1/2 tbsp of ground cinnamon and mix together thoroughly until fully melted in with no clumps.
3. In a separate bowl, whip the heavy cream with the 2 tsp cinnamon and 1 tsp vanilla extract until soft peaks form and it is thick.
4. Wait for the chocolate mixture to cool to at least room temperature  and then fold in the cream mixture.
5. Pour into a pre-baked or ready-made pie crust and refrigerate for 4 hours or until it begins to solidify and voila! You’re done!