By ThePartyGuy on June 10, 2011
Photo by alligirl
Photo by alligirl
"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."
Serving Size: 1 (120 g)
Servings Per Recipe: 12
"This pie knocked my socks off! So rich and decadent, a small piece is sufficient, to satisfy your sweet tooth. I'm not sure if I got the right size crust, as I only found chocolate, not Oreo. I figured it didn't make much difference, but if there is a size difference, that does matter. The filling was piled SO high in the crust, that the lid wouldn't fit! I could not tell the difference between the '2' layers; not quite sure of the reasoning, unless it is to make sure it freezes without overflowing the crust. I couldn't stop licking the bowl, beaters, etc. It really does taste like a Mexican hot chocolate! I can not wait to share with friends and family! Thanks for sharing this fab recipe, ThePartyGuy! Made for Fall PAC 2011."
"Awesome!! Surprisingly, it's not that sweet. Loved the creaminess & the contrast of the cold to the spicy!"
"Made this recipe as given, since my pie ventures aren't usually the Mexican kind OR the frozen kind! Still, it came together very nicely & was part of my contribution to our park-wide pie-tasting event the other day! Fortunately it was held in our recreation room which has a fridge & freezer! Anyway, once it was brought out, it was gone in no time at all, even with those very small pieces! Loved the unusual taste of the chocolate! [Made & reviewed for one of my adoptees in this fall's round of Pick A chef]"