Mexican Chocolate Cream Pie

Yield: 8 servings

Prep Time: 5 minutes

Cook: 3 hours 30 minutes

Tessa Arias Mexican Chocolate Cream Pie has a crust that is buttery yet crunchy, the filling is thick and luscious, and the topping is light as air. [caption id="" align="aligncenter" width="600"] Mexican Chocolate...

5 Responses to “Mexican Chocolate Cream Pie”

  1. #
    Diane @ Vintage Zest — January 18, 2013 at 7:23 am

    I was looking for something relatively guilt-free to make this weekend for dessert. This looks amazing!!! And I’m sure my SO wouldn’t mind helping with this one, because he’ll probably end up eating most of it anyways.

    By the way, I scoured the local grocery store for red lentils and came up short for your post a few days ago. Then, I found them at the international market! That’ll be up for next weekend’s soup!

  2. #
    tijuana (po' man meals) — January 18, 2013 at 12:00 pm

    i have been wanting to try a chocolate cream pie for a while. my husband being the ultimate chocolate lover that he is, i am surprised i have not made one for him yet! but your pictures are very convincing! i’ll be trying this soon.

  3. #
    Caroline @ chocolate & carrots — January 23, 2013 at 5:48 am

    Ooo, yummy! I love chocolate cream pies and I bet the red pepper just steps it up a bit and surprises all who take a bite. 😀

  4. #
    Rosie @ Blueberry Kitchen — January 23, 2013 at 11:21 am

    Wow this looks so good. I think I would leave out the red pepper too, can’t go wrong with the chocolate, cinnamon and cream combination!

  5. #
    Rebekah — January 28, 2013 at 10:17 am

    I have made this pie … THREE times now! (first was an experiment – and it turned out great so I made it for a some new parents and as the “welcome home from deployment” dessert for my husband, and it was perfect!) I had no idea I’d like a cream pie – from scratch makes all the difference!

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