Mexican Chocolate Pie Recipes

MEXICAN CHOCOLATE PECAN PIE

Steps:

• Crust: Preheat the oven to 350 degrees F. Spray a 12-inch diameter pie dish with vegetable oil cooking spray.
• In a food processor, add the graham crackers and pulse into crumbs. Add the butter and sugar and pulse until the crumbs are moistened. Press the mixture onto the bottom and sides of the prepared pie dish. Refrigerate the crust for 10 minutes. (The crust can be made 1 week ahead, covered and frozen).
• Filling: Combine the butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, over medium heat, stirring often. Boil for 1 minute, then stir in the pecans and cream. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat. Add the chocolate and stir until melted and the mixture is well blended. Pour the hot filling into the crust. Bake until the filling bubbles all over, about 15 minutes. Transfer the pie to a wire rack and cool completely before serving, about 2 hours.

MEXICAN CHOCOLATE PIE (PAMPERED CHEF)

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.