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Mexican Chocolate Cream Pie

Mexican Chocolate Cream Pie

We prefer the Ibarra brand drink discs for this recipe.



  • 1 1/2 cups (about 45 cookies) vanilla wafer crumbs
  • 1/4 cup butter, melted


  • 1/4 cup butter
  • 1/4 teaspoon ground cinnamon
  • 3 ounces Mexican hot chocolate drink discs*
  • 2 1/2 cups milk
  • 1/2 cup sugar
  • 4 large eggs, YOLKS ONLY
  • 3 tablespoons cornstarch
  • 1/4 cup unsweetened cocoa


  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • Cinnamon

* Substitute 3-ounces semi-sweet baking chocolate.

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  1. Heat oven to 350 degrees F.
  2. Combine wafer crumbs and melted butter in bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Bake for 10-12 minutes or until lightly browned. Cool completely.
  3. Melt butter and cinnamon in 2-quart saucepan over low heat. Add chocolate; continue cooking 2-3 minutes or until smooth. Stir in milk. Increase heat to medium; continue cooking, stirring occasionally, 6-7 minutes or until bubbles begin to form around edges. Remove from heat.
  4. Combine egg yolks and sugar in bowl; beat at medium speed 1-2 minutes or until pale yellow in color. Sift in cornstarch and cocoa powder; mix until combined.
  5. Gradually add hot milk mixture to egg mixture until completely combined. Add mixture back to saucepan over medium heat, stirring constantly, until mixture reaches 175-180 degrees F. (Do not boil.) Continue cooking for 6-8 minutes or until mixture has a thick, pudding-like consistency. Pour pudding mixture into prepared crust. Press plastic food wrap onto pudding.
  6. Refrigerate for 2-3 hours or until set.
  7. Beat whipping cream in bowl at high speed until stiff peaks form. Gently stir in confectioners' sugar. Refrigerate until serving time.
  8. Dollop each slice of pie with whipped cream. Garnish with cinnamon, if desired.
Photo credit: djwtwo on Visual Hunt / CC BY-NC-SA


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