Mexican Chocolate Cream Pie
Accented with our Korintje Cinnamon, this rich and creamy pie is a fabulous casual dessert.
- 1 refrigerated pie crust (from 15-ounce package), softened as directed on package
- 1/2 cup semi-sweet chocolate morsels, divided
- 1 container (12 ounces) frozen whipped topping, thawed, divided
- 1 package (8 ounces) cream cheese, softened
- 1 cup milk
- 1 package (3.9 ounces) chocolate instant pudding and pie filling
- 1 teaspoon Korintje Cinnamon
Preheat oven to 425°F. Gently unroll crust onto lightly floured surface. Roll to an 11 1/2-inch circle using lightly floured Baker's Roller®. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until light golden brown. Remove from oven; cool completely.
Reserve 1 tablespoon of the chocolate morsels for garnish. Place remaining chocolate morsels in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1 minute, stirring every 10 seconds, until melted and smooth. Do not overheat. Using Skinny Scraper, spread chocolate over bottom and 1 inch up sides of pie crust.
Attach open star tip to Easy Accent® Decorator and fill with 1 cup of the whipped topping; set aside. Whisk cream cheese in Classic Batter Bowl with Stainless Whisk until smooth. Gradually whisk in milk until well blended. Add pudding mix all at once and cinnamon; whisk until smooth (mixture will be very thick). Fold in remaining whipped topping. Spoon filling into crust, spreading evenly using Small Spreader.
Using Rotary Grater, grate reserved chocolate morsels over top of pie. Pipe a decorative border of whipped topping around edge of pie; sprinkle with additional cinnamon, if desired. Refrigerate at least 30 minutes or until ready to serve. Cut into wedges using Utility Knife.
- 12 servings
Nutrients per serving:
Calories 460, Total Fat 28 g, Saturated Fat 18 g, Cholesterol 35 mg, Carbohydrate 44 g, Protein 4 g, Sodium 400 mg, Fiber less than 1 g
U.S. Diabetic exchanges per serving:
1 starch, 1 fruit, 3 1/2 fat (2 carb)
Ground cinnamon can be substituted for the Korintje Cinnamon, if desired.
To soften cream cheese, microwave on HIGH 15-30 seconds or until softened.
Because the chocolate layer hardens during refrigeration, press down firmly with the Utility Knife when cutting the pie into wedges.