Mexican Hot Chocolate Pie

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INGREDIENTS:

CRUST:

1 1/4 cups Crushed Graham Crackers
1/3 cup Butter
3 tbsp Sugar
1 tsp Chili Powder

Combine the Graham Crackers, sugar and chili powder in a bowl. Melt the butter and slowly pour it into the bowl, mixing until the entire mixture is evenly coated. Press the mixture evenly into a 9″ pie pan and bake for 8 minutes in a 350-degree oven. Remove and let cool before adding filling.
*If you opt for a pre-made crust, take the chili powder and sprinkle it evenly around the crust prior to adding the filling.

FILLING:

 
2 cups Semi-sweet chocolate Chips
1/4 cup Butter
1 cup Milk
1/4 cup Powdered Sugar
1/4 tsp Cinnamon
1/2 tsp Chili Powder

Place chocolate chips, powdered sugar, cinnamon and chili powder into blender and set aside. Combine milk and butter in a saucepan over low heat, stirring regularly. When butter is melted and before milk boils, remove from heat and slowly pour into blender. Mix at a low speed to combine all ingredients. Pour into crust and refrigerate until filling solidifies.

CREAM:

1 cup Heavy Whipping Cream
2 tbsp Sugar
2 tbsp any flavored extract

In a mixing bowl, whip the cream at a medium speed, adding the sugar a tablespoon at a time. Once incorporated, increase speed until cream begins to thicken, then add the flavored extract. Continue until evenly incorporated and soft peaks form, but take care to stop before the cream turns into butter.

Decorate the top of the pie with the cream prior to serving or add to each slice after cutting.

Mexican Apple Pie

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INGREDIENTS:

1/2 pound piloncillo (unrefined brown sugar; also called panela)

3/4 cup water

4 (1-inch-wide) strips orange zest

1/4 teaspoon cinnamon

1/4 teaspoon ground allspice

2 1/2 pound medium apples

3 tablespoons all-purpose flour

Pastry Pie Crust (for a double-crust pie)

1 tablespoon milk

1 teaspoon sugar

Cooks' notes: 

•If you can?t get piloncillo, substitute 1 cup packed dark brown sugar and 2 tablespoons unsulfured molasses (not blackstrap). Syrup will take longer to reduce.

•To achieve an ideal balance of sweet and tart apples, we suggest 2 Golden Delicious or Gala, 2 Granny Smith or Winesap, and 2 McIntosh or Northern Spy (you'll need about 6 apples total).

•Pie is best the day it is baked but can be made 1 day ahead and kept, loosely covered with foil (once cool), at room temperature.

LET'S MAKE THE PIE:

Put a large heavy baking sheet in middle of oven and preheat oven to 425°F.

Bring piloncillo, water, zest, spices, and 1/8 teaspoon salt to a boil in a small heavy saucepan, covered, stirring occasionally until piloncillo has dissolved. Remove lid and boil over medium-low heat until syrup is thickened and reduced to about 3/4 cup, 6 to 10 minutes. Discard zest and cool syrup slightly.  MAKE SURE SYRUP DOES NOT GET STIFF!

Meanwhile, peel and core apples, then cut into 1/2-inch-wide wedges.

Toss apples with flour, then with syrup.

Roll out 1 piece of dough (keeping remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate.

Trim edge, leaving a 1/2-inch overhang, and chill shell.

Roll out remaining piece of dough on a lightly floured surface with a lightly floured rolling pin into a 16-by 11-inch rectangle. Cut dough crosswise into 11 (1 1/4-inch-wide) strips.

Stir apple mixture, then spoon evenly into pie shell. Weave a tight lattice pattern over pie with pastry strips.

Trim all strips flush with edge of pie plate. Fold bottom crust up over edge of lattice and crimp. Brush lattice (but not edge) with milk and sprinkle with sugar.

Bake pie on hot baking sheet 20 minutes.

Reduce oven temperature to 375°F and bake until crust is golden and filling is bubbling, 50 to 60 minutes more. Cool pie to warm or room temperature, about 1 1/2 hours.

 

 

Mexican Chocolate Pie - Pastel de Chocolate Mexicano

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INGREDIENTS:

2 cups graham cracker, crushed
1 cup pecans, finely chopped
1/2 cup butter or margarine melted
2 cups milk
1 package (3 5/8 oz. size) chocolate pudding and pie filling mix
1 circular tablet Mexican Chocolate
1 (8 oz.) package cream cheese

Optional Garnish:
Whole or coarsely chopped pecans, for garnish
Chocolate shavings, for garnish


LET'S MAKE THE PIE:

In a bowl, combine crushed graham crackers and nuts. Set one cup of graham cracker crumb mixture aside. To the remaining mix, add melted butter and press on bottom and up sides of a 9-inch pie pan. Heat milk and Mexican chocolate over low heat. Add pudding and stir occasionally until thickened. Add softned cream cheese to pudding and stir until melted. Pour contents into pie pan and let cool. Refrigerate several hours before serving. If desired, garnish edges and top with reserved graham cracker crumb mixture.

Optional:
Decorate top with whole or chopped pecans or chocolate shavings.

Mexican Chocolate Cream Pie

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INGREDIENTS:

CRUST:

• 1 1/2 cups graham cracker crumbs (about 10 cookie sheets), divided
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon 
• 1/8 teaspoon salt
• 2 tablespoons egg white 
• 2 tablespoons butter, melted 
• Cooking spray 

FILLING:

• 1/2 cup sugar 
• 2 tablespoons cornstarch 
• 1 tablespoon unsweetened cocoa
• 1/4 teaspoon instant espresso powder
• 1/8 teaspoon salt 
• 1/8 teaspoon ground red pepper
• 1 large egg 
• 1 large egg yolk 
• 1 3/4 cups 2% reduced-fat milk
• 2 ounces dark chocolate, chopped 
• 1 1/2 cups frozen reduced-calorie whipped topping, thawed 

LET'S MAKE THE PIE:

• Preheat oven to 375°.
• To prepare the crust, reserve 1 tablespoon crumbs for topping. Combine the remaining crumbs, 2 tablespoons sugar, cinnamon, and 1/8 teaspoon salt in a bowl, stirring well. Stir in egg white and butter. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 9 minutes or until lightly toasted; cool completely on a wire rack.
• To prepare filling, combine 1/2 cup sugar and the next 7 ingredients (through egg yolk) in a bowl, stirring well with a whisk. Place the milk in a medium, heavy saucepan over medium-high heat; cook until milk reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add chocolate; stir until smooth.
• Place pan in a large ice-filled bowl for 10 minutes or until mixture cools, stirring occasionally. Spoon filling into crust, and cover surface of filling with plastic wrap. Chill for 3 hours or until set; remove plastic wrap. Spread the whipped topping over filling; sprinkle with reserved cracker crumbs.

Mexican Chocolate Pecan Pie

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Chocolate Pecan Pie {Recipe & Photo Compliments of Chef Marcela Valladolid from her cookbook “Mexican Made Easy”}

INGREDIENTS:

Nonstick cooking spray
1½ cups graham cracker or Maria cookie crumbs
12 tablespoons (1½ sticks) unsalted butter, plus 7 tablespoons, melted
½ cup plus 2 tablespoons (packed) light brown sugar
6 tablespoons light corn syrup
3 cups pecan halves
¼ cup Mexican crema or heavy cream
1 disc Mexican chocolate or 3 ounces bittersweet chocolate, finely chopped

LET'S MAKE THE PIE


1. Spray a 9-inch pie dish with cooking spray.
2. Process the cookie crumbs, 7 tablespoons melted butter, and 2 tablespoons of the brown sugar in a food processor until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the pie dish. Cover and freeze while preparing the filling (or for up to 1 week).
3. Preheat the oven to 350°F.
4. Combine the 12 tablespoons butter, remaining ½ cup brown sugar, and the corn syrup in a heavy medium saucepan. Bring to a boil over medium-high heat, stirring often. Boil for 1 minute. Stir in the pecans and crema. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat, add the chocolate, and stir until melted and smooth.
5. Pour the hot filling into the crust. Using a spoon, evenly distribute the nuts. Bake until the filling bubbles all over, about 15 minutes. Transfer the pie to a rack and cool completely before serving.

Mexican Chocolate Pudding Pie

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INGREDIENTS:

1 box instant chocolate pudding & pie filling
whole milk or almond milk
1 1/2 tsp organic cinnamon
pinch ground nutmeg
graham cracker pie crust
1 cup whipping cream
1/4 cup powdered sugar (you can substitute granulated sugar)
chocolate shavings or chocolate chips to top, optional

LET'S MAKE THE PIE:

1. Make the instant pudding according to package directions, substituting almond milk for regular (unless feeding to a child who has not yet been introduced tree nuts).

2. Fill pie crust with pudding and chill for at least 3 hours.

3. Make the whipped cream: whip together cream and sugar with an electric mixer (or whisk by hand, which will take longer) until it holds soft peaks. Keep chilled until pudding is set in pie crust. When ready, top pie with whipped cream, spreading evenly.

4. Sprinkle top with chocolate chips or shavings and serve!

Mexican Chocolate Cinnamon Pie

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INGREDIENTS:
 
FOR THE CRUST:


¼ cup melted butter
1 ½ cups vanilla wafer crumbs

FOR THE TOPPING:

2 tablespoons powdered sugar
1 tablespoon sliced almonds (optional)
1 cup heavy whipping cream

FOR THE FILLING:

3 cups milk
1 tablespoon unsweetened cocoa powder
¼ teaspoon almond extract
5 oz chocolate cook and serve pudding mix
¾ teaspoon cinnamon

LET'S MAKE THE PIE:
 
Preheat the oven to 350 degrees F.
Mix the melted butter and wafer crumbs, then press the mixture on to the base and sides of a 9 inch pie dish.
Bake for about 11 minutes or until golden brown. Let the crust completely cool.
Mix the cinnamon, cocoa and chocolate pudding mix in a 2 quart pan, then stir in the milk.
Let the pudding mix cook according to the instructions on the packet for making pie.
Remove the mixture from the heat and stir in the almond extract.
Spread the filling over the cooled crust.
Cover and chill for 3 hours or until set.
Beat the whipping cream until you get stiff peaks, then stir in the powdered sugar.
When you are ready to serve the pie, add some of the cream to each serving and garnish with the almond slices.

Mexican Pumpkin & Sweet Potato Pie (Dulce de Camote)

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INGREDIENTS:


¼ lb peeled, chopped sweet potato
4 ounces pureed pumpkin
⅔ cup milk
3 tablespoons brown sugar
1 pastry pie crust
1 beaten egg
¼ teaspoon salt
1 ½ teaspoons vanilla extract
⅛ teaspoon nutmeg
3 tablespoons white sugar
⅓ cup softened butter
Whipped cream, to serve 
 
LET'S MAKE THE PIE:


Preheat the oven to 350 degrees F.
Boil the sweet potato in a pan of salted water, then mash them.
Add in the pumpkin puree and mash together.
Combine the sugar, salt, and butter, whisking it until creamy.
Add the sweet potato and pumpkin and mix well.
Add the milk, vanilla extract, nutmeg, and egg and keep whisking.
Spoon this mixture into the pie crust and bake for 20 minutes or until done.
Let the pie cool for 10 minutes, and then serve it with a dollop of whipped cream.