Mexican Chocolate Pie
Chocolate pie with cinnamon and cayenne pepper
Equipment
- (1) 9-inch pie dish
Ingredients
Crust
- 20 dark sandwich cookies (Oreos used)
- 6 tablespoons butter, melted
Filling
- 12 ounces of high-quality milk chocolate bars (Lindt used)
- 1 cup cream (heavy or whipping)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne
- ½ teaspoon vanilla extract
- 2 cups whipped topping (Cool-Whip used)
- whipped cream for garnish (optional)
- chocolate shavings for garnish (optional)
Instructions
Crust
- Preheat the oven to 300°F.
- Crush the cookies in a food processor. Pour in the butter and blend until well mixed.
- Press the cookie mixture into the bottom and up the sides of the pie dish. Bake for 8 minutes. Cool.
Filling
- Break the chocolate bars into pieces and place them in a medium-sized bowl.
- Heat the cream in a heavy saucepan until it starts to simmer. Remove it from the heat and pour it over the chocolate. Let the chocolate sit for a few minutes and then stir until the chocolate completely melts. Add the cinnamon, cayenne, and vanilla and mix. Let cool.
- Fold in the whipped topping until it is thoroughly mixed with the chocolate. Then, spoon the mixture into the prepared crust. Cool overnight or for at least 4 hours.
- Just before serving, garnish with whipped cream and chocolate shavings. Serve immediately.
Notes
Chocolate
Lindt milk chocolate bars are recommended; however, use your favorite chocolate. This recipe takes about three 4.4-ounce bars of Lindt chocolate.Gluten-Free
Make this pie gluten-free by substituting gluten-free chocolate sandwich cookies for regular Oreos.Nutrition
Calories: 574kcalCarbohydrates: 52gProtein: 5gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 57mgSodium: 212mgPotassium: 245mgFiber: 3gSugar: 39gVitamin A: 740IUVitamin C: 0.2mgCalcium: 53mgIron: 5mg
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