Mexican Chocolate Pie

Name: Mexican Chocolate Pie
Prep time: 40 min
Total time: 2 h 40 min
Yield: 10 servings
Ingredients: Crust; 1 1/2 cups (about 45 cookies) vanilla wafer crumbs; 1/4 cup Land O Lakes® Butter melted; Filling; 1/4 cup Land O Lakes® Butter; 1/4 teaspoon ground cinnamon; 3 ounces Mexican hot chocolate drink discs *; 2 1/2 cups milk; 1/2 cup sugar; 4 large Land O Lakes® Eggs (yolks only); 3 tablespoons cornstarch; 1/4 cup unsweetened cocoa; Topping; 1 cup Land O Lakes® Heavy Whipping Cream; 2 tablespoons powdered sugar; 1 tablespoon sliced almonds, if desired

Easy and quick, this creamy pie incorporates the flavors of cinnamon and chocolate.

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40 min

Prep Time

02 hrs 40 min

Total Time

servings

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Ingredients

Crust

1 ¹/₂ cups (about 45 cookies) vanilla wafer crumbs

¹/₄ cup Land O Lakes® Butter, melted

Filling

¹/₄ cup Land O Lakes® Butter

¹/₄ teaspoon ground cinnamon

3 ounces Mexican hot chocolate drink discs

2 ¹/₂ cups milk

¹/₂ cup sugar

4 large Land O Lakes® Eggs (yolks only)

3 tablespoons cornstarch

¹/₄ cup unsweetened cocoa

Topping

1 cup Land O Lakes® Heavy Whipping Cream

2 tablespoons powdered sugar

1 tablespoon sliced almonds, if desired

*Substitute 3-ounces semi-sweet baking chocolate.

How to make

STEP 1

Heat oven to 350°F.
STEP 2

Combine crumbs and melted butter in bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Bake 10-12 minutes or until lightly browned. Cool completely.
STEP 3

Melt butter and cinnamon in 2-quart saucepan over low heat. Add chocolate; continue cooking 2-3 minutes or until smooth. Stir in milk. Increase heat to medium; continue cooking, stirring occasionally, 6-7 minutes or until bubbles begin to form around edges. Remove from heat.
STEP 4

Combine egg yolks and sugar in bowl; beat at medium speed 1-2 minutes or until pale yellow in color. Sift in cornstarch and cocoa powder; mix until combined.
STEP 5

Gradually add hot milk mixture to egg mixture until completely combined. Add mixture back to saucepan over medium heat, stirring constantly, until mixture reaches 175°F-180°F. (Do not boil.) Continue cooking 6-8 minutes or until mixture has a thick, pudding-like consistency. Pour pudding mixture into prepared crust. Press plastic food wrap onto pudding. Refrigerate 2-3 hours or until set.
STEP 6

Beat whipping cream in bowl at high speed until stiff peaks form. Gently stir in powdered sugar. Refrigerate until serving time.
STEP 7

Dollop each slice of pie with whipped cream. Garnish with almond slices, if desired.

Tip #1

About 42 vanilla wafer cookies will yield 1 1/2 cups crumbs.

Tip #2

- Mexican hot chocolate drink discs can be found in speciality food stores as well as in some grocery stores in the Hispanic section (look for it by the refried beans). It can also be ordered on the internet. If you can't find it, we found using semi-sweet baking chocolate worked well too.

Tip #3

- Pressing plastic food wrap onto the top of the pie when the pudding is warm prevents it from forming a skin. You can easily cover up the wrinkle marks it leaves with whipped cream.

360 Calories

24 Fat (g)

140 Cholesterol (mg)

150 Sodium (mg)

34 Carbohydrates (g)

1 Dietary Fiber

5 Protein (g)

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