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Mexican Chocolate
Pie
Easy and quick, this creamy pie
incorporates the flavors of cinnamon and chocolate.
Recipe from Land O'Lakes, Inc. Please visit
Landolakes.com for more
recipes, cooking tips and product information.
Preparation time: 20 min Baking time: 10 min
Yield: 10 servings
I N G R E D I E N T S
Crust
1 1/2 cups vanilla wafer crumbs (about 42 wafers)
1/4 cup LAND O LAKES® Butter, melted
Filling
1 (5-ounce) package chocolate cook and serve pudding and pie filling mix
(To reduce calories use sugar free pudding mix)
1 tablespoon unsweetened cocoa
3/4 teaspoon ground cinnamon
3 cups milk
1/4 teaspoon almond extract
Topping
1 cup LAND O LAKES™ Heavy Whipping Cream
2 tablespoons powdered sugar
1 tablespoon sliced almonds, if desired
I N S T R U C T I O N S
Heat oven to 350°F. Combine crumbs
and melted butter in small bowl. Press onto bottom and up sides of
ungreased 9-inch pie pan. Bake for 10 to 12 minutes or until lightly
browned. Cool completely.
Meanwhile, combine pudding mix, cocoa and cinnamon in 2-quart saucepan;
stir in milk. Cook pudding mixture according to package directions for
pie. Remove from heat; stir in almond extract. Pour cooked filling into
cooled baked crust. Cover; refrigerate until set (3 to 4 hours).
Meanwhile, beat whipping cream in large bowl at high speed until stiff
peaks form. Gently stir in powdered sugar. Refrigerate until serving
time.
To serve, dollop each slice of pie with whipped cream. Garnish with
almond slices, if desired.
Nutrition Facts
(1 serving): Calories: 260, Fat: 14g, Cholesterol: 50mg, Sodium: 150mg,
Carbohydrates: 32g, Dietary Fiber: 1g, Protein: 4g
11069 © 1999
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Mexican Chocolate Lovers Gift box
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With Molinllo,
Ibarra Chocolate, Taza Chocolate, Churro maker and
Michael Turback's "Hot
Chocolate" cookbook packed in our "chocolate swirl" gift box
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