MEXICAN CHOCOLATE CREAM PIE

Mexican Chocolate Cream Pie

This chocolate cream pie, flavored with cinnamon and chipotle, is so rich and decadent you'd never guess it was dairy free!

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Preheat oven to 375°F. Coat the bottom and sides of a 9" pie plate with cooking spray or softened butter. Graham Cracker Crust: Reserve 1 tablespoon crumbs for topping. Combine the remaining crumbs, sugar, cinnamon, and 1/8 teaspoon salt in a bowl, stirring well. Stir in egg white and butter.

Mexican coffee ice cream pie Homesick Texan

Mexican Chocolate Cream Pie is a delicious chocolate dessert recipe that has a bit of a kick to it thanks to its cinnamon-infused crust and (optional) red pepper flakes. You'll love the combination of the creamy decadent chocolate filling and the cinnamon graham cracker crust. Each bite is so good that it just melts in your mouth. Make sure to use this recipe's cinnamon whipped cream for the.

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Pour 1/3 cup of the hot chocolate liquid into the small bowl with the egg yolks, whisk immediately until well combined. Pour the egg yolk mixture into the saucepan and return the saucepan to the medium heat. Let cook for one minute or until the mixture returns to a boil. Remove from heat and stir in the vanilla. Voila!

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step 4. Press crumb mixture into bottom and up the sides of the 9-inch prepared pie plate. step 5. Bake at 375 degrees F (190 degrees C) for 9 minutes or until lightly toasted, cool completely on a wire rack. step 6. Prepare the Chocolate Cream Filling by combining the Granulated Sugar (1/2 cup) and Corn Starch (2 Tbsp), Unsweetened Cocoa.

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Cover and freeze 8 hours. Beat whipping cream and coffee liqueur at medium speed with an electric mixer until stiff peaks form. Spread whipped cream mixture over pie; sprinkle with reserved ½ cup chocolate-pecan mixture. Cover and freeze 1 hour or until whipped cream is firm. Let stand 10 to 15 minutes before serving.

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In a large glass bowl, melt butter in the microwave just until liquid. Remove and add sugar and crushed graham cracker crumbs. Stir with a fork to combine. Press into a 9-inch pie pan. Bake 6-8 minutes, until golden brown. Remove from the oven and leave on the countertop to cool while you prepare the filling.

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Place and keep in freezer. 8. For chocolate cream, in a saucepan large enough to hold all ingredients whisk 1/2 cup of half-half, sugar, cornstarch, and salt until lump free. Vigorously whisk in egg yolks. 9. Add remaining half-half and whisk to a full boil.

Mexican Chocolate Cream Pie Recipes Pampered Chef US Site

Gradually whisk half of the hot milk mixture into the egg mixture, whisking constantly. Return the milk-egg mixture to the saucepan and cook over medium heat for 10 minutes, or until thick and bubbly, stirring constantly. Remove from heat and stir in the chocolate. Place the pan in a large ice-filled bowl for 10 minutes, stirring often, until.

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Meanwhile in a blender, combine evaporated milk, condensed milk, eggs, vanilla extract, cream cheese, and queso fresco. Blend on high speed until smooth but not aerated, about 30 seconds. Place chilled crust on a rimmed baking sheet, then pour filling into crust. Carefully transfer baking sheet with filled pie to the oven.

Mexican coffee ice cream pie Homesick Texan

Crust: 1 ½ cups graham cracker crumbs (about 10 cookie sheets), divided. 2 tablespoons sugar. 1 teaspoon ground cinnamon. ⅛ teaspoon salt. 2 tablespoons egg white. 2 tablespoons butter, melted. Cooking spray. Filling:

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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.

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Pour heated cream over chocolate chips. Let sit for 1 minute. Whisk until smooth and glossy. Add egg, vanilla, ground ginger, cinnamon, cayenne, and salt. Whisk until well combined. Pour filling into the pie crust. Bake for 25-30 minutes, until the edges are set and the center wiggles just a little bit.

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GET THE FULL RECIPE HERE: https://www.imperialsugar.com/recipes/mexican-chocolate-cream-pieAre you a chocolate lover? www.imperialsugar.com. Chocolate pie on.

Mexican Chocolate Coconut Cream Pie Recipe Frugal Family Times

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.

Mexican Chocolate Coconut Cream Pie Recipe Frugal Family Times

Instructions. Preheat oven to 375°. Spray a 9 inch glass pie dish with cooking spray. Crust: Set aside 1 tablespoon of the crumbs, then mix the remaining crumbs with the 2 tablespoons sugar, cinnamon, and salt. Add the butter and stir until mixed, then stir in the egg white.