Mexican Frozen Hot Chocolate Pie Recipes

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MEXICAN FROZEN HOT CHOCOLATE PIE



Mexican Frozen Hot Chocolate Pie image

Found this recipe in a recent issue of my Mom's Woman's World magazine. Served it at a BBQ I hosted and it was a smash hit. Don't let the cayenne scare you off. The heat is very subtle. That's how you make frozen chocolate "hot"! You can still make the recipe without it, but it just won't be the same.

Provided by ThePartyGuy

Categories     Frozen Desserts

Time 30m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 8

1 (14 ounce) can sweetened condensed milk
1/4 cup milk (at room temperature)
1 (11 1/2 ounce) package milk chocolate chips
2 teaspoons vanilla
1 1/4 teaspoons ground cinnamon
1/8 teaspoon cayenne pepper
2 cups heavy cream
1 (6 ounce) package Oreo cookie pie crusts

Steps:

  • Place beaters and mixing bowl in freezer. (This is for the heavy cream.).
  • Melt chocolate chips in double boiler or microwave. (Two minutes at 50% power usually works.) Cool.
  • In separate bowl, whisk together sweetened condensed milk and milk.
  • Whisk in melted chocolate.
  • Stir in vanilla, cinnamon and cayenne pepper.
  • Take bowl and beaters from freezer. Beat heavy cream until stiff peaks form.
  • Fold in chocolate mixture.
  • Transfer 3 cups mixture to freezer-proof bowl. Cover.
  • Pour remaining mixture into crust.
  • Freeze bowl and pie 2 hours.
  • Top pie with mixture in bowl.
  • Freeze overnight.
  • Top with whipped cream and chocolate shavings, if desired.
  • The preparation time does not include the first 2 hours in the freezer.

MEXICAN CHOCOLATE PIE (PAMPERED CHEF)



Mexican Chocolate Pie (Pampered Chef) image

Nice and creamy casual dessert. Great for a dinner party! Nice chocolate cinnamon mix. Cook time includes chill time. Pie is rich; serve in small wedges!

Provided by bug lt

Categories     Pie

Time 1h

Yield 1 pie, 12 serving(s)

Number Of Ingredients 7

1 unbaked pastry pie shell
1/2 cup semi-sweet chocolate chips, divided
1 (12 ounce) container frozen whipped topping, thawed, divided
1 (8 ounce) package cream cheese, softened
1/2 cup milk
1 teaspoon cinnamon (Mexican recommended, may use more of regular ground cinnamon)
1 (4 ounce) package chocolate flavor instant pudding and pie filling mix (4 serving size)

Steps:

  • Preheat oven to 425°F.
  • Bake pie crust 10-12 minutes or until golden brown.
  • Remove from oven and allow to cool completely.
  • Reserve 1 Tbsp chocolate chips for garnish.
  • Place remaining chips in small microwavable bowl.
  • Heat, uncovered for 1 minute on high, stirring every 10 seconds until smooth.
  • Using a small rubber spatula, spread melted chocolate onto cooled pie crust (over bottom and 1 inch up the sides).
  • Set aside 1 cup whipped topping for garnish.
  • Whisk softened cream cheese in mixing bowl until smooth.
  • Gently whisk in milk until blended.
  • Add remaining whipped topping and cinnamon; whisk until mixture is smooth.
  • Add the pudding mix; whisk until smooth (Mixture will be fairly thick!).
  • Spoon chocolate mixture into prepared crust and spread evenly.
  • Grate reserved morsels over top of pie.
  • Decorate with reserved whipped topping as desired.
  • Sprinkle with additional cinnamon, if desired.
  • Chill for at least 30 minutes; refrigerate until ready to serve.

Nutrition Facts : Calories 309.1, Fat 21.5, SaturatedFat 13.2, Cholesterol 22.2, Sodium 282.9, Carbohydrate 27.3, Fiber 1.4, Sugar 15.4, Protein 3.6

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