Hot Chocolate Slab Pie

Hot Chocolate Slab Pie

Bring all the cozy richness of your favorite drink to the dessert table with this fun Hot Chocolate Slab Pie.

Hot Chocolate Slab Pie
 
Makes 10 to 12 servings
Ingredients
  • All-Butter Piecrust (recipe follows)
  • 5 ounces unsweetened chocolate, chopped
  • 1 cup unsalted butter
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1¼ cups all-purpose flour
  • ⅔ cup hot chocolate mix
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 cups miniature marshmallows
  • Garnish: grated unsweetened chocolate
  • All-Butter Piecrust
  • 2¼ cups all-purpose flour
  • 2 tablespoons sugar
  • 1½ teaspoons kosher salt
  • 14 tablespoons cold unsalted butter, cubed
  • 5 to 7 tablespoons ice water
Instructions
  1. Preheat oven to 400°. Position oven rack in the bottom third of oven.
  2. Let All-Butter Piecrust stand at room temperature until slightly softened, 10 to 15 minutes. On a lightly floured surface, roll dough into a 16×13-inch rectangle (about ⅛ inch thick). Press into bottom and up sides of a 13×9-inch baking sheet, letting excess extend over sides of pan. Roll crust up towards center; crimp as desired. Freeze until firm, about 15 minutes. Top with a piece of parchment paper, letting ends extend over edges of pan. Fill with ceramic pie weights.
  3. Bake for 15 minutes; remove parchment and weights. Bake until crust is dry to the touch (but not fully baked), about 5 minutes more. Let cool on a wire rack.
  4. Reduce oven temperature to 325°.
  5. In a large microwave-safe bowl, combine chocolate and butter; heat on high in 30-second intervals, stirring between each, until melted and smooth (about 1½ minutes total). Whisk in sugar, eggs, and vanilla until combined.
  6. In a medium bowl, whisk together flour, hot chocolate mix, baking powder, and salt. Stir flour mixture into chocolate mixture. Spoon into prepared crust. Smooth with an offset spatula.
  7. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool completely on a wire rack.
  8. Preheat broiler.
  9. Sprinkle pie with marshmallows. Broil on middle rack of oven until lightly toasted, about 1½ minutes. Garnish with chocolate, if desired.
  10. All-Butter Piecrust: Freeze butter for 15 minutes.
  11. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter; pulse until mixture is crumbly and butter is in pea-size pieces. With processor running, pour 5 tablespoons ice water through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add additional 1 to 2 tablespoons ice water only if needed. Shape dough into a rough 5×4½-inch rectangle. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.