Mexican Frozen Hot Chocolate Pie Recipes

Steps:

• Preheat oven to 425°F.
• Bake pie crust 10-12 minutes or until golden brown.
• Remove from oven and allow to cool completely.
• Reserve 1 Tbsp 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.

Steps:

• For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.
• Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
• For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).
• Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
• Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
• Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.

Steps:

• Crust: Preheat the oven to 350 degrees F. Spray a 12-inch diameter pie dish with vegetable oil cooking spray.
• In a food processor, add the graham crackers and pulse into crumbs. Add the butter and sugar and pulse until the crumbs are moistened. Press the mixture onto the bottom and sides of the prepared pie dish. Refrigerate the crust for 10 minutes. (The crust can be made 1 week ahead, covered and frozen).
• Filling: Combine the butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, over medium heat, stirring often. Boil for 1 minute, then stir in the pecans and cream. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat. Add the chocolate and stir until melted and the mixture is well blended. Pour the hot filling into the crust. Bake until the filling bubbles all over, about 15 minutes. Transfer the pie to a wire rack and cool completely before serving, about 2 hours.

Steps:

• For the crust: Spray a 9-inch pie dish with cooking spray.
• Blend the cookie crumbs, butter and brown sugar in a food processor until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie dish. Cover the crust and freeze while preparing the filling. (Can be made 1 week ahead. Keep frozen.)
• Preheat the oven to 350 degrees F.
• For the filling: Combine the butter, brown sugar and corn syrup in a heavy medium saucepan. Bring to boil, stirring often. Boil 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 the chocolate melts and the mixture is well blended.
• Pour the hot filling into the crust. Using a spoon, evenly distribute the nuts. Bake until the filling bubbles all over, about 10 minutes. Transfer the pie to a rack and cool completely before serving.

Steps:

• Break the bittersweet chocolate into pieces and place it in a medium bowl set over a pot of simmering water, stirring occasionally, until just melted. Off the heat, whisk in the cocoa powder, sugar, and half-and-half and set aside.
• Place 3/4 cup of the milk, 2 tablespoons of the coffee liqueur, 1/2 teaspoon of the vanilla, and half of the chocolate mixture in a blender. Add 2 cups of the ice and blend for several minutes, until the mixture is thick but not icy, like a frozen daiquiri. (You can add a little more milk or ice if it's too thick or too thin.) Pour into two (10-ounce) ice cream soda glasses and top each with a generous dollop of whipped cream and some grated chocolate. Repeat for the second two glasses. Serve ice cold with straws and long-handled spoons.
• Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the cream forms very soft peaks (don't overbeat or the cream will be too firm).

Steps:

• Place the milk and sugar in a medium saucepan and bring to a simmer. Off the heat, stir in the chocolate, vanilla, cinnamon, and cayenne pepper with a wooden spoon and allow to steep for 3 minutes. Reheat the hot chocolate over low heat until it simmers.
• Strain the chocolate into a measuring cup and pour into mugs. Stir with cinnamon sticks, if desired.

Steps:

• Place beaters and mixing bowl in freezer. (This is for the heavy cream.).
• Melt chocolate chips in double boiler or microwave. (Two minutes at 50% power usually works.) Cool.
• In separate bowl, whisk together sweetened condensed milk and milk.
• Whisk in melted chocolate.
• Stir in vanilla, cinnamon and cayenne pepper.
• Take bowl and beaters from freezer. Beat heavy cream until stiff peaks form.
• Fold in chocolate mixture.
• Transfer 3 cups mixture to freezer-proof bowl. Cover.
• Pour remaining mixture into crust.
• Freeze bowl and pie 2 hours.
• Top pie with mixture in bowl.
• Freeze overnight.
• Top with whipped cream and chocolate shavings, if desired.
• The preparation time does not include the first 2 hours in the freezer.

Steps:

• In small bowl, combine 1 cup of confectioner's sugar with the butter on the low speed of a mixer until fluffy.
• Blend in the chocolate and vanilla.
• Then, on high speed, beat in the eggs, one at a time, beating thoroughly after each addition.
• Pour into the prepared pie shell and cover with plastic wrap.
• Freeze for at least 6 hours or until firm.
• For easier cutting, remove the pie from the freezer 10 to 15 minutes before serving.
• When ready to serve, remove the plastic wrap.
• Then, in a chilled bowl, beat the whipping cream and 2 tablespoons of confectioner's sugar until stiff.
• Pile decoratively onto the pie, and top with garnish if desired.
• NOTE: I have found my small hand-held mixer works better for this than my stronger tabletop model.
• If you use a tabletop mixer, be careful you don't overmix.
• This pie should be thick, dense and creamy, and overbeating the eggs will give it a more mousse-like texture.
• It's by no means bad that way, but it is much better when the consistency is thick.

Steps:

• In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir.

Steps:

• Beat white chocolate pudding mix, chili powder and 1 cup milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust.
• Beat remaining pudding mix, cinnamon and remaining milk in separate large bowl with whisk 2 min. Stir in 1 cup of the remaining COOL WHIP; spread over pudding layer in crust.
• Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.

Steps:

• 1) In large bowl combine Cool Whip and can sweetened condensed milk until thoroughly mixed.
• 2) Next, add 2 packets hot chocolate and continue mixing until smooth.
• 3) If choosing to use Marshmallow Cream, heat in microwave safe bowl until for about 25-30 seconds.
• 4) Quickly pour Marshmallow cream into bottom of pie crust and smooth out over bottom before it starts to thicken up again.
• 5) Pour Hot Chocolate mixture over Marshmallow Cream.
• 6) Chill in fridge and enjoy!

Steps:

• In a small saucepan, mix cocoa and sugar; stir in water. Bring to a boil. Reduce heat; cook 2 minutes, stirring constantly. , Add cinnamon and cloves; stir in milk. Simmer 5 minutes (do not boil). Whisk in vanilla. Pour hot chocolate into mugs; top with whipped cream. Use cinnamon sticks for stirrers.

Steps:

• In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
• Add cocoa alternately with milk; mix well.
• Fold in whipped topping.
• Pour into pie shell.
• Freeze for 8 hours or overnight.
• If desired, garnish with chocolate curls or chips.
• Serve directly from the freezer (pie does not need to be thawed to cut).
• **Freeze time not included in "cook" time.