Mexican Chocolate Pie (Pampered Chef)
photo by judy H.
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
1 pie
- Serves:
- 12
ingredients
- 1 unbaked pastry pie shell
- 1⁄2 cup semi-sweet chocolate chips, divided
- 1 (12 ounce) container frozen whipped topping, thawed, divided
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup milk
- 1 teaspoon cinnamon (Mexican recommended, may use more of regular ground cinnamon)
- 1 (4 ounce) package chocolate flavor instant pudding and pie filling mix (4 serving size)
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
bug lt
Durham, NC
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