Mexican Chocolate Cream Pie Recipe

Mexican Chocolate Cream Pie Recipe

Steps. Prevent your screen from going dark while you cook. 1. 1) Whisk together the pudding, yogurt and cinnamon and spoon the mixture over the bar. 2. 2) Stick it in the fridge for 30 minutes. 3. 3) Take it out and add a dollop of whipped cream.

If you have liked learning new ways (Mexican Chocolate Brownies & Chocolate Chip Cookies) to use Mexican chocolate tablets for recipes other than Mexican Hot Chocolate, Champurrado and Mole Dulce, then you are going to love today's recipe: Mexican Chocolate Cream Pie.I have been craving a Chocolate Cream Pie pretty much all summer, but since I didn't have a fridge, I couldn't make it.

How do you make a Mexican hot chocolate pie?

Make pie: In a medium bowl, whisk together milk and egg yolks until fully combined. In a small saucepan, combine sugar, cornstarch, cinnamon, cayenne, and salt and whisk to combine. Add milk mixture and whisk again until no lumps remain. Bring mixture to a boil, then reduce heat and let simmer 1 minute.

How long does it take to make a chocolate cream pie?

Whisk in the remaining 1/2 cup milk. Stir the flour mixture into the hot chocolate mixture. Return the double boiler to the heat, whisk in the egg yolks, and cook, whisking constantly, until the mixture is very thick, about 20 minutes.

What's the best way to make a cream pie?

A good custard is the key. Our recipes offer a formula that yields a smooth, rich filling that's sturdy enough to slice whether you like your pie chocolate, lemon, or exotic chai. Ground red pepper adds a subtle but distinct kick to the pie, while instant espresso powder intensifies the flavor.

How do you make a chocolate pie with tofu?

Cool on a wire rack. In a blender or food processor, combine the tofu, honey and extracts. Cover and process until smooth. Add melted chocolate; cover and process until blended. Transfer to pie shell. Cover and refrigerate for at least 2 hours.

Mexican Chocolate Pie Recipe

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.

Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 9 minutes or until lightly toasted; cool completely on a wire rack. To prepare filling, combine 1/2 cup sugar and the next 7 ingredients (through egg yolk) in a bowl, stirring well with a whisk.

In chilled bowl, whip cream until stiff, refrigerate. Beat egg white (soft peaks); gradually beat in remaining 2 teaspoons sugar, beating until stiff peaks. With wire whisk, fold egg whites and 1½ cup whipped cream into chocolate mixture. Turn into pie shell. Chill at least 3 hours, or overnight. Chop almonds. Garnish with nuts, whipped cream.

To Assemble: Combine chocolate and half-and-half in a small saucepan over low heat, whisking continuously until chocolate is melted. Pour mixture into a small bowl, fold in cornstarch and egg, whisking until combined. Add in ancho powder, chipotle powder, cinnamon, and ginger. Pour mixture into par-baked pie crust.

Ground red pepper adds a subtle but distinct kick to the pie, while instant espresso powder intensifies the flavor. Omit either or both if you prefer a standard chocolate cream pie.

Mexican Chocolate Cream Pie

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Mexican Chocolate Cream Pie. 1. Preheat oven to 350F. 2. Reserve 1 Tbsp crumbs for topping. Combine remaining crumbs, 2 Tbsp sugar, 1 Tbsp cornstarch, cinnamon and salt in a bowl, stirring well. Add butter and 2 Tbsp of the egg white (reserve yolk for filling); toss with a fork until mixture is moist but still crumbly.

Find quick and easy recipe inspiration, perfect for any occasion, including healthy recipes, budget-friendly meals, vegetarian recipes, and more. Browse Pampered Chef's selection of American cuisine, Italian cooking, Mexican dishes, and many other tasty recipe styles!

Mexican Chocolate Cream Pie. This pie was really good. The cinnamon graham crust complimented the chocolate well. The cayenne was noticeable as a heated aftertaste in the throat and on the tongue. This wasn’t the best chocolate filling ever – that honor still goes to my grandma’s recipe – but it was still a pretty rich chocolate.

Chocolate pie is great-- but mexican chocolate pie brings more to the party! Scented with the fragrance of mexican cinnamon, this pie recipe is rich, chocolaty, and decadent with a unique twist! For a lightly whipped topping, we serve ours with simple coconut cream. Substitute traditional whipped cream or cool whip if you'd like to skip this step.

Mexican Chocolate Pie (Pampered Chef) Recipe

Place cream in a large, clean bowl and whip with a clean whisk until it becomes fluffy and light, with soft peaks, about 3 minutes. Whisk in the remaining 2 tablespoons of sugar and rum, and whip until cream is just thick enough to hold onto the whisk. Spread whipped cream evenly over the top of the pie.

Heat oven to 350°F. Combine crumbs and melted butter in small bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Bake for 10 to 12 minutes or until lightly browned. Cool completely. Meanwhile, combine pudding mix, cocoa and cinnamon in 2-quart saucepan; stir in milk. Cook pudding mixture according to package directions for pie.

Preheat the oven to 350˚F. Beat the egg whites with the cream of tartar until they form soft peaks. Add 1 tablespoon of sugar at a time, beating constantly, until the whites form stiff peaks. Spoon the meringue over the pie filling, spreading it out to touch the crust all around. Bake until brown, 10 to 12 minutes.

FOR THE PIE CRUST: Preheat oven to 375 degrees. (Please check the ingredients list below) Defrost pie crust for at least 15 minutes, and prick bottom and sides with a fork to avoid shrinking and bubbling of the crust. Carefully cover crust with aluminum foil or parchment paper, and fill with beans or rice in a preheated oven.

Steps. Prevent your screen from going dark while you cook. Hide Images. 1. Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Cool 15 minutes or until completely cooled. 2. In large bowl, combine pudding mix and milk; beat 2 minutes with wire whisk. Pour into cooled baked shell.

Mexican Chocolate Pie

Instructions. In the bottom of a coffee mug, stir together the powdered sugar, cocoa powder, cinnamon, and chili powder. Pour in hot coffee and stir until dissolved. Stir in milk. Top with whipped cream and sprinkle with cinnamon, if desired.

In large bowl, whisk remaining 1/2 cup sugar with eggs, yolk, vanilla, and salt. In medium saucepan, heat milk, cream, and cinnamon sticks to scalding. Whisk in chocolate until dissolved. Remove cinnamon sticks and slowly pour chocolate mixture into egg mixture, whisking to combine. Carefully pour hot custard into pan.

Chop chocolate and place in a medium-sized microwave-safe bowl. Heat on 50% power in the microwave in 30-second increments, stirring between each, until melted and smooth. Stir sweetened condensed milk into chocolate. Set aside. Doing this before making the whipped cream ensures the chocolate cools enough.

Make the pie: In a small bowl, whisk together the egg yolks and 1/4 cup (50 grams) sugar until combined (the mixture should be thick and pale in color as you whisk the ingredients together).

No Bake Chocolate Dessert is easy to make using pre-made Oreo crust, Cool Whip, instant Jell-O chocolate pudding and half-n-half. This is an easy recipe that is ready in under 30-minutes. Kids love it and so do the adults. No oven time is required!

Chocolate Cream Pie Recipe

Check out the recipe for your next christmas dinner dessert attempt. Looking for the perfect mexican dessert? Desserts · milk gelatin · strawberry flan · three milk cake (tres leches) · whipping cream · mexican chocolate pie with cinnamon drizzle.

1 tsp. vanilla. In saucepan combine sugar, flour, salt. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir in egg yolks and cook 2 minutes longer, stirring constantly. Remove from heat, add butter and vanilla.

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Mind-Blowing Vegan Chocolate Pie: putting stars in my chocolate-loving eyes since July 2017. This magic is creamy, rich, smooth like the best chocolate pudding-meets-mousse-meets-chocolate-pots-de-creme of your life. It’s not icy or weirdly textured at all, as many alternative-type frozen desserts can be. And there’s no milk in it. Or cream.

Filling. In your high speed blender, blend together coconut milk, water, cashews, maple syrup, coconut oil, and vanilla extract. Blend until smooth. If using a food processor, pause every so often to clean down the sides and then process until smooth. Reserve 2 Tbsp of mixture and set aside.

Mexican chocolate cream pie recipe

Chocolate Lava Cake. Recipe: Chocolate Lava Cake with Cinnamon Whipped Cream. Lava cake is perhaps the most decadent chocolate dessert we can dream up, and paired with cinnamon whipped cream, this dish is unstoppable. 49 of 100.

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Instructions. Line an 8 inch square pan with aluminum foil or parchment paper. Heat the chocolate and the sweetened condensed milk over medium low heat until the chocolate is melted. Be sure to keep stirring so it melts evenly. Add in the vanilla and the other spices.

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Place the popcorn onto the rimmed baking sheet and stir in the peanuts, set aside. In a heavy-bottom saucepan, add in the chocolate, honey, maple syrup and remaining coconut oil. Over medium heat, stir often until melted and smooth. Add in the vanilla, stir and then pour the mixture over the popcorn/peanut mixture. Toss well to coat.