Sweet & Savory Mexican Hot Chocolate Pie

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Pour heated cream over chocolate chips. Let sit for 1 minute. Whisk until smooth and glossy. Add egg, vanilla, ground ginger, cinnamon, cayenne, and salt. Whisk until well combined. Pour filling into the pie crust. Bake for 25-30 minutes, until the edges are set and the center wiggles just a little bit.

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Prepare the Chocolate Cream Filling & Let Chill: First, add the chopped chocolate to a large bowl. Then, add 1 1/3 cup of heavy cream to a small sauce pot over medium heat.

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Step 1: Combine Oreo crumbs and hot cocoa mix. Step 2: Add melted butter and stir until the crumbs are fully moistened. Step 3: Press the Oreo crumb mixture into the pie crust. Step 4: Freeze for one hour. Step 5: About 30 minutes into freezing the crust, combine sugar, cornstarch, and hot cocoa in a medium saucepan. Add water.

Sweet & Savory Mexican Hot Chocolate Pie

Bake until crust is lightly golden, 8 to 10 minutes. Let cool to room temperature. 3 Make pie: In a medium bowl, whisk together milk and egg yolks until fully combined. 4 In a small saucepan.

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1. Heat oven to 450°F. Make and bake pie crust as directed on box for One-Crust Baked Shell in ungreased 9-inch pie plate. Cool on cooling rack, 20 minutes. 2. In 1-quart heavy saucepan, mix Fudge Layer and Sauce ingredients. Cook over medium-low heat, stirring constantly, until chips are melted.

Sweet & Savory Mexican Hot Chocolate Pie

When ready to to make the pie, the preheat oven to 375ºF. Roll out the pastry on a lightly floured surface to an 11″ circle. Transfer the pastry to a 9" metal pie plate (see note), crimping the edges as desired. Do not dock the pie dough. Place the pie pastry in the refrigerator while the filling is assembled.

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melts. In a medium heatproof bowl, whisk the egg yolks, granulated sugar, cornstarch and salt. Whisk in a few splashes of the warm milk to temper the eggs, then pour the mixture into the pan.

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Instructions. Whip together instant hot chocolate mix and one tub of cool whip and pour it into the pie crust. In a separate bow, fold the marshmallow fluff into the other tub of whipped cream and pour on top of the hot chocolate layer. Don't be alarmed if it isn't smooth and creamy, it's fine.

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Step. 1 In a medium saucepan, stir or whisk together the sugar, cornstarch, and salt. Pour in the milk and egg yolks, whisking to combine. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6 to 8 minutes (maybe less, maybe more; just watch it).

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To Make the Cookie Crumb Crust: In a medium bowl, stir together the melted butter and the Graham cracker crumbs until the mixture resembles wet sand. Press the crumb mixture over the bottom and up the sides of four 4 1/2" tart tins (about 1/2 cup each). Place in the fridge to set while you make the filling.

Sweet & Savory Mexican Hot Chocolate Pie

1. Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. 2. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into bottom, corners and sides.

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Refrigerate crust for thirty minutes. Adjust oven rack to center position and preheat oven to 350°F. Bake empty crust until golden brown, 10 to 12 minutes. To Assemble: Combine chocolate and half-and-half in a small saucepan over low heat, whisking continuously until chocolate is melted. Pour mixture into a small bowl, fold in cornstarch and.

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Place on prepared baking sheet. Bake 25 minutes. Carefully remove foil and pie weights, and prick bottom of piecrust several times with a fork. Bake until golden brown, 12 to 15 minutes. Cool completely on a wire rack. Step 3 Whisk together cocoa, salt, and 1/2 cup cream in a small saucepan.

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Combine milk, cocoa, powdered milk, and instant coffee in a medium-sized saucepan. Over medium heat, bring the mixture to a simmer, stirring occasionally. Reduce the temperature to low to keep the mixture warm. In a heatproof bowl, whisk together the sugar, cornstarch, salt. Add the egg yolks and beat until the mixture is smooth and pale yellow.

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Place the chopped dark chocolate into a heat-proof bowl. In a saucepan, heat 1 cup (240 mL) double/heavy cream over medium-high heat until it only just begins to boil. Pour the hot double/heavy cream over the chocolate. Allow to stand for 3 - 4 minutes, then stir until you get a glossy, smooth chocolate ganache.

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Step 1: In a large bowl, combine the Cool Whip, cream cheese, and whole milk using a hand mixer. Set your electric mixer on medium speed to whisk the ingredients together until smooth. Step 2: Once the mixture is smooth, whisk in the hot chocolate mix and powdered sugar. Step 3: Pour the mixture into the pie crust and use a large spatula to.