(Source: landolakes.com recipe and photos and google.com and Dick Walker video and Allison Henry and Grace Potter and the nocturnals video and Pinterest photo and TripAdvisor photos)
••••MEXICAN CHOCOLATE PIE!!
••••IN MEXICO 🇲🇽!!
02 hrs 40 min
1 1/2 cups (about 45 cookies) vanilla wafer crumbs
1/4 cup Land O Lakes® Butter melted
1/4 cup Land O Lakes® Butter
1/4 teaspoon ground cinnamon
3 ounces Mexican hot chocolate drink discs
2 1/2 cups milk
1/2 cup sugar
4 large Land O Lakes® Eggs (yolks only)
3 tablespoons cornstarch
1/4 cup unsweetened cocoa
1 cup Land O Lakes® Heavy Whipping Cream
2 tablespoons powdered sugar
1 tablespoon sliced almonds, if desired
Heat oven to 350°F.
Combine crumbs and melted butter in bowl. Press onto bottom and up sides of ungreased 9-inch pie pan. Bake 10-12 minutes or until lightly browned. Cool completely.
Melt butter and cinnamon in 2-quart saucepan over low heat. Add chocolate; continue cooking 2-3 minutes or until smooth. Stir in milk. Increase heat to medium; continue cooking, stirring occasionally, 6-7 minutes or until bubbles begin to form around edges. Remove from heat.
Combine egg yolks and sugar in bowl; beat at medium speed 1-2 minutes or until pale yellow in color. Sift in cornstarch and cocoa powder; mix until combined.
Gradually add hot milk mixture to egg mixture until completely combined. Add mixture back to saucepan over medium heat, stirring constantly, until mixture reaches 175°F-180°F. (Do not boil.) Continue cooking 6-8 minutes or until mixture has a thick, pudding-like consistency. Pour pudding mixture into prepared crust. Press plastic food wrap onto pudding. Refrigerate 2-3 hours or until set.
Beat whipping cream in bowl at high speed until stiff peaks form. Gently stir in powdered sugar. Refrigerate until serving time.
Dollop each slice of pie with whipped cream. Garnish with almond slices, if desired.