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 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
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