Pampered Chef Recipes
Mexican Chocolate Pie
Ingredients
- 1 unbaked pastry pie shell
- 1/2 cup semisweet 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 box chocolate flavor instant pudding and pie filling mix (4 serving size)
Instructions
- Heat oven to 425 degrees F.
- Bake pie crust 10 to 12 minutes or until golden brown. Remove from oven and allow to cool completely.
- Reserve 1 tablespoon 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.
Attribution
Recipe credit: Pampered Chef