"Writing is not necessarily something to be ashamed of. but do it in private
and wash your hands afterwards." --Robert Heinlein.

We've moved!

For the next two years (Summer 2014-Summer 2016) I'll be blogging our family's adventures in China at www.chinesemileposts.wordpress.com

Friday, August 24, 2007

Mexican Chocolate Cream Pie

As a fund raiser, the young women in our ward (church unit) had what they call a service auction. They donate services like babysitting, house cleaning, family night treats, and there is a silent auction to bid on their items. They also include ward members services (ie: car tune up, yard work, Mr. Fix-It at your house, lawn mowing, math tutoring, family picture, dinner with a family, family drawing from picture, etc.) along with items that have been made (ie: baked goods, quilts, etc.)

For the service auction we had in April I auctioned off the following:
Every time I make a dessert, I'll bring some to you (an average of once a month).

So as I get ready to make a pie for the people who won/bought my "service," I thought I'd share the recipe with you since it is usually such a big hit.

Once again, it's a Pampered Chef recipe... sorry, I love their recipes.

Mexican Chocolate Cream Pie
Ingredients:

1 refrigerated pie crust (from 15 oz. pkg.), softened as directed on package
1/2 cup semi-sweet chocolate chips, divided
1 container (12 oz.) Cool Whip, thawed, divided
1 pkg. (8 oz.) cream cheese, softened
1 cup milk
1 pkg. (3.9 oz.) chocolate instant pudding and pie filling
1 tsp. cinnamon

Directions:

Preheat oven to 425. Gently unroll crust onto lightly floured surface. Roll to an 11 1/2 inch circle. Place crust in pie pan pressing dough into bottom and up sides. Bake 10-12 minutes or until light golden brown. Remove from oven; cool completely.

Reserve 1 TBSP of the chocolate chips for garnish. Place remaining chocolate chips in microwavable dish, microwave, uncovered, on high for 1 minute, stirring every 10 seconds, until melted and smooth. Do not over heat. Spread chocolate over bottom of pie crust and up sides 1 inch.

Set aside 1 cup of Cool Whip.

Whisk cream cheese until smooth. Gradually add in milk until well blended. Add pudding mix all at once and cinnamon; whisk until smooth. The mixture will be very thick. Fold in remaining Cool Whip (left after setting aside one cup). Spoon filling into pie crust.

Grate reserved chocolate chips over top of pie. Pipe a decorative border around the edges of the pie using an open star tip on the Easy Accent Decorator (or some other icing/frosting device). Sprinkle with additional cinnamon (optional). Refrigerate at least 30 minutes or until ready to serve.

Yield: 12 servings

1 comment:

Jamie said...

That sounds SO GOOD! So does the cinnamon make it mexican? Some cold pie like that sounds really really good right now. Even though i'm in bed right now with the flu/cold. I'm making jake get me french fries right now.

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