MEXICAN CHOCOLATE PECAN PIE
Provided by Marcela Valladolid
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the crust: Spray a 9-inch pie dish with cooking spray.
- Blend the cookie crumbs, butter and brown sugar in a food processor until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie dish. Cover the crust and freeze while preparing the filling. (Can be made 1 week ahead. Keep frozen.)
- Preheat the oven to 350 degrees F.
- For the filling: Combine the butter, brown sugar and corn syrup in a heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in the pecans and crema. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat. Add the chocolate and stir until the chocolate melts and the mixture is well blended.
- Pour the hot filling into the crust. Using a spoon, evenly distribute the nuts. Bake until the filling bubbles all over, about 10 minutes. Transfer the pie to a rack and cool completely before serving.
MEXICAN CHOCOLATE PIE (PAMPERED CHEF)
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
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
MEXICAN FROZEN HOT CHOCOLATE PIE
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
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 PECAN PIE
We added coffee-flavored liqueur and Mexican chocolate for a little south-of-the-border twist on a Southern classic.
Provided by Yvette Marquez
Categories Dessert
Time 5h
Yield 8
Number Of Ingredients 14
Steps:
- For Pie Crust: In food processor, place 1 1/4 cups flour, the sugar and 1/8 teaspoon salt; cover and process until combined. Add the butter; process until it looks like yellow cornmeal mixed with bean-sized bits of butter, about 10 pulses. Add the egg, and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
- Place dough on work surface; form dough into thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
- On lightly floured work surface, roll dough into 12-inch circle about 1/8 inch thick. Grease 9-inch pie plate. Gently fit dough in bottom and up side of pie plate. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
- For Pie Filling: Move oven rack to lowest position. Heat oven to 350°F.
- In small microwavable bowl, microwave chocolate and butter uncovered on High 1 to 2 minutes, stirring occasionally, until melted and smooth. Set aside.
- In medium bowl, stir together corn syrups, 3 eggs and 1/2 teaspoon salt.
- Gradually add melted chocolate and coffee-flavored liquor to filling mixture.
- Pour filling into prepared crust; arrange pecans in even layer over filling. Place pie plate on cookie sheet with sides.
- Bake 50 to 60 minutes, rotating halfway through bake time, just until set (filling should jiggle slightly when pie plate is tapped). Cool completely on cooling rack, at least 4 hours, before serving.
Nutrition Facts : ServingSize 1 Serving
MEXICAN CHOCOLATE CREAM PIE
Cinnamon coffee cake atop a bed of creamy chocolate-cinnamon mixture makes for a quick and tasty treat.
Categories Dessert
Yield 1
Number Of Ingredients 5
Steps:
- 1) Whisk together the pudding, yogurt and cinnamon and spoon the mixture over the bar
- 2) Stick it in the fridge for 30 minutes
- 3) Take it out and add a dollop of whipped cream
Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g
MEXICAN CHOCOLATE PIE
Get the best of both worlds-the sweet and the spicy-with our delicious Mexican Chocolate Pie that includes a touch of chili powder and Mexican cinnamon.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Beat white chocolate pudding mix, chili powder and 1 cup milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust.
- Beat remaining pudding mix, cinnamon and remaining milk in separate large bowl with whisk 2 min. Stir in 1 cup of the remaining COOL WHIP; spread over pudding layer in crust.
- Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 440 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 21 g, Protein 3 g
MEXICAN CHOCOLATE CREAM PIE
This was passed on to me by my sister, who I'm sure found it in a magazine, probably Southern Living, although I'm not sure where she got it. Cooking time includes the chilling time. Actual cooking time is about 35 to 45 minutes.
Provided by Lynette !
Categories Pies
Time 4h35m
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 375°.
- 2. To prepare the crust, reserve 1 tablespoon crumbs for topping. Combine the remaining crumbs, 2 tablespoons sugar, cinnamon, and 1/8 teaspoon salt in a bowl, stirring well. Stir in egg white and butter. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray.
- 3. Bake at 375° for 9 minutes or until lightly toasted; cool completely on a wire rack.
- 4. To prepare filling, combine 1/2 cup sugar and the next 7 ingredients (through egg yolk) in a bowl, stirring well with a whisk.
- 5. Place the milk in a medium, heavy saucepan over medium-high heat; cook until milk reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add chocolate; stir until smooth.
- 6. Place pan in a large ice-filled bowl for 10 minutes or until mixture cools, stirring occasionally. Spoon filling into crust, and cover surface of filling with plastic wrap. Chill for 3 hours or until set; remove plastic wrap. Spread the whipped topping over filling; sprinkle with reserved cracker crumbs.
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