Mexican Chocolate Cream Pie

This pie is so yummy and pretty easy too!

Prep time: 30 minutes
Bake time: 10-12 minutes
Chill time: 30 minutes

1 refrigerated pie crust, softened as directed on package
1/2 cup semi-sweet chocolate chips
1 12-oz. container of frozen whipped topping, thawed OR 1 8-oz. container of frozen whipped topping, thawed AND some canned whipped cream
1 8-oz. package of cream cheese, softened
1 cup milk
1 3.9-oz. package chocolate instant pudding and pie filling
1 tsp. cinnamon

Preheat oven to 425 degrees. Gently unroll crust onto lightly floured surfaced. Roll to an 11 1/2" circle. Place crust in pie plate, pressing dough into bottom and up sides. Prick bottom and sides using fork. Bake 10-12 minutes or until light golden brown. Remove from oven, cool completely.



Reserve 1 Tbsp. of the chocolate chips for garnish. Microwave remaining chips uncovered on high for 1 minute, stirring every 10 seconds, until melted and smooth. Do not overheat. Using a nylon scraper, spread chocolate over bottom and up 1 inch sides of pie crust.

[Either put 1 cup of the thawed whipped topping into a icing-decorator and set aside, or use the canned whipped cream.]

Whisk cream cheese 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.

[Optional] Using a cheese grater, grate reserved chocolate chips 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 of until ready to serve. Cut into wedges.

Heidi R.
Salt Lake City, UT