Mexican Frozen Hot Chocolate Pie Recipes
EASY MEXICAN HOT CHOCOLATE
This is an easy way to spice up regular hot chocolate mix. Add more or less of each ingredient, depending on taste. Serve with marshmallows or whipped cream and enjoy.
Provided by Anonymous
Categories Drinks Recipes Hot Chocolate Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 18.3 g, Cholesterol 2.4 mg, Fat 1.3 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 84.9 mg, Sugar 14 g
MEXICAN FROZEN HOT CHOCOLATE PIE
Found this recipe in a recent issue of my Mom's Woman's World magazine. Served it at a BBQ I hosted and it was a smash hit. Don't let the cayenne scare you off. The heat is very subtle. That's how you make frozen chocolate "hot"! You can still make the recipe without it, but it just won't be the same.
Provided by ThePartyGuy
Categories Frozen Desserts
Time 30m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 8
Steps:
- Place beaters and mixing bowl in freezer. (This is for the heavy cream.).
- Melt chocolate chips in double boiler or microwave. (Two minutes at 50% power usually works.) Cool.
- In separate bowl, whisk together sweetened condensed milk and milk.
- Whisk in melted chocolate.
- Stir in vanilla, cinnamon and cayenne pepper.
- Take bowl and beaters from freezer. Beat heavy cream until stiff peaks form.
- Fold in chocolate mixture.
- Transfer 3 cups mixture to freezer-proof bowl. Cover.
- Pour remaining mixture into crust.
- Freeze bowl and pie 2 hours.
- Top pie with mixture in bowl.
- Freeze overnight.
- Top with whipped cream and chocolate shavings, if desired.
- The preparation time does not include the first 2 hours in the freezer.
MEXICAN PIE
Make and share this Mexican Pie recipe from Food.com.
Provided by dawn2701
Categories Meat
Time 55m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in skillet over medium high heat.
- Cook onions until translucent.
- Add garlic, taco seasoning and ground beef, cook until brown.
- Stir in green chilies.
- Preheat oven to 400 degrees.
- Lightly grease pie plate and cover bottom with 4 tortillas.
- Layer in this order: 1/2 beef mixture, 1/2 cheese, 4 tortillas, beans, 4 tortillas, chipolte peppers, 4 tortillas, remaining beef, remaining cheese.
- Bake 30-40 minutes uncovered, or until cheese is melted.
- Serve with toppings of choice (salsa, sour cream, and guacamole).
- Leave out the chipolte peppers if you do not like spice, feel free to add black beans with refried beans for extra protein, and substitute leftover chicken or turkey for the beef with ease. Double recipe to freeze ahead for a lazy or crazy day.
MEXICAN HOT CHOCOLATE
Steps:
- Place the milk and sugar in a medium saucepan and bring to a simmer. Off the heat, stir in the chocolate, vanilla, cinnamon, and cayenne pepper with a wooden spoon and allow to steep for 3 minutes. Reheat the hot chocolate over low heat until it simmers.
- Strain the chocolate into a measuring cup and pour into mugs. Stir with cinnamon sticks, if desired.
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4.6/5 (10)Total Time 1 hr 45 minsCategory DessertsCalories 316 per serving
- Heat your heavy cream in a saucepan until just simmering. Pour over your chocolate and allow to sit for 1-2 minutes. Stir until silky smooth.
- Stir in the egg, cayenne, ginger, cinnamon, and salt. Pour the filling into your prepared pie crust.
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5/5 (1)Category DessertCuisine MexicanTotal Time 5 hrs 30 mins
- Melt margarine in large skillet. Add flour and all remaining crust ingredients to butter; cook over medium-high heat for 3 to 4 minutes or until mixture is crumbly, stirring constantly. Reserve 3/4 cup crumbs for topping. With back of spoon, press remaining mixture firmly in bottom of ungreased 9-inch square or 11x7-inch pan. Place in freezer for 10 to 15 minutes to cool.
- Spoon coffee ice cream over cooled crust. In small bowl, combine chocolate ice cream, cinnamon and cloves; stir gently to mix. Spoon over coffee ice cream. Sprinkle with reserved crumbs. Cover; freeze 5 hours or until firm.
- In small saucepan, combine ice cream topping and liqueur; heat over low heat until warm, stirring frequently. Drizzle warm sauce over individual servings.
MEXICAN CHOCOLATE PIE RECIPE | LAND O’LAKES
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5/5 (1)Servings 10Cuisine MexicanCalories 360 per serving
- 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.
MEXICAN CHOCOLATE CREAM PIE RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (20)Total Time 4 hrsServings 8Calories 278 per serving
- To prepare the crust, reserve 1 tablespoon crumbs for topping. Combine the remaining crumbs, 2 tablespoons sugar, cinnamon, and 1/8 teaspoon salt in a bowl, stirring well. Stir in egg white and butter. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 9 minutes or until lightly toasted; cool completely on a wire rack.
- To prepare filling, combine 1/2 cup sugar and the next 7 ingredients (through egg yolk) in a bowl, stirring well with a whisk. Place milk in a medium, heavy saucepan over medium-high heat; cook until milk reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add chocolate; stir until smooth.
- Place pan in a large ice-filled bowl for 10 minutes or until mixture cools, stirring occasionally. Spoon filling into crust, and cover surface of filling with plastic wrap. Chill 3 hours or until set; remove plastic wrap. Spread whipped topping over pie; sprinkle with reserved cracker crumbs.
HOT CHOCOLATE PIE RECIPE - PILLSBURY.COM
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4.5/5 (19)Total Time 4 hrs 15 minsCategory DessertCalories 610 per serving
- 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.
- In 1-quart heavy saucepan, mix Fudge Layer and Sauce ingredients. Cook over medium-low heat, stirring constantly, until chips are melted. Remove from heat; stir until smooth. Reserve 2 tablespoons fudge mixture in small microwavable bowl for drizzle; cover and refrigerate until needed. Spread remaining mixture in bottom of cooled baked pie shell. Refrigerate 10 minutes.
- Meanwhile, in 4-quart saucepan, cook milk and pudding mix over medium heat 10 to 14 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add 1/2 cup chocolate chips; stir until melted and smooth. Let stand 5 minutes.
- Pour chocolate pudding mixture on top of fudge layer; spread smooth. Cover filling with plastic wrap. Refrigerate at least 3 hours until set.
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5/5 (5)Category DessertOccupation Senior Food EditorTotal Time 2 hrs 25 mins
- Transfer to a medium bowl, then add melted butter, sugar, and a pinch of salt and mix until combined.
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- Mix together all ingredients in a bowl or processor. Pat into an 9-inch pie plate and bake at 375 degrees for 8 to 10 minutes until just starting to brown.
- Cream butter, sugar, vanilla, cocoa, espresso, cayenne, cinnamon, salt, and tequila. Turn mixer on medium-high and mix for a minimum of 5 minutes. Scrape bowl often.
- Add each egg separately and beat for a full 5 minutes after the addition of each egg. Scrape bowl often.
FROZEN MEXICAN HOT CHOCOLATE RECIPE BY ROB OGDEN
From thedailymeal.com
4.5/5 (2)Total Time 20 minsCategory BeveragesCalories 1001 per serving
- Place chocolate in a medium mixing bowl and melt at 30-second intervals in the microwave on half power, stirring between each.
- Alternatively, melt chocolate in a double boiler over low heat on the stovetop, stirring frequently.
19 AUTHENTIC MEXICAN DESSERTS (+RECIPES) – THE KITCHEN ...
From thekitchencommunity.org
Ratings 126Published 2021-08-25
- Caramel Flan. Perhaps one of the most well-known Mexican desserts, Mexican flan is the stuff of dreams. It looks like cheesecake, but it’s so very different.
- Pastel de Elote (Mexican Sweet Corn Cake) We have another recipe for Mexican sweet corn cake (pastel de elote) below, but this sweet Mexican dessert is slightly different because it’s baked in a bundt pan.
- Mexican Hot Chocolate. Everyone loves hot chocolate, but hot chocolate is the same everywhere around the world…right? Wrong! When it comes to a hot drink that is soul-satisfying and heartwarming, no one does hot chocolate better than Mexican cooks (or those of us who are aspiring to be Mexican cooks).
- Mexican Sweet Bread (Conchas) If you’ve ever had the amazing opportunity to visit a Mexican grocery store, you have no doubt seen the giant wall of colorful shell-shaped or round bread that line at least one wall of the store.
- Mexican Buñuelos. Reminiscent of churros, buñuelos are sort of like a Mexican donut hole (except they don’t come out of donuts). The texture of buñuelos will remind you of a sugared donut, and these tasty little nuggets are just as sweet.
- Mexican Wedding Cookies. Mexican wedding cookies are also called snowballs, polvorons, and butterballs. The best part is that you don’t have to go to a wedding to gobble up these tasty little treats.
- Pineapple Empanadas. Typically, most people have had an empanada that is savory, whether as a quick and tasty snack or a main dish. Most empanadas have savory meat and potatoes, along with spicy sauces.
- Sweet Mexican Corn Cake. A traditional Mexican Christmas Eve dessert, sweet Mexican corn cake is a holiday classic. This recipe is more traditional than the one we share further down in our list.
- Horchata. A list of traditional Mexican dessert recipes wouldn’t be complete without horchata. This traditional Mexican drink is made with milk and rice.
- Churros. Fancy some deep-fried cookie dough that’s coated in zesty cinnamon sugar, then dipped in caramel or Mexican chocolate sauce? Absolutely! A churro is crunchy on the outside, yet it is moist and fluffy on the inside.
13 POPULAR MEXICAN DESSERTS - IZZYCOOKING
From izzycooking.com
Cuisine MexicanTotal Time 1 hr 30 minsCategory DessertPublished 2021-02-24
- Traditional Mexican Flan. Five simple ingredients is all you’ll need here. This creamy custard dessert is very popular in Mexico. The flan is cooked with caramel on the bottom of the pan, and custard mixture on top.
- Easy Homemade Churros with Chocolate Sauce. Some say if you haven’t tried authentic Mexican Churros you haven’t lived! Hot, crispy, cinnamony goodness – and add chocolate sauce…how can you go wrong!
- Tres Leche Cake. Seven words can sum up this dandy dessert. Soft, delicious, melt in your mouth! Did I mention it’s topped with whipped cream? And leftovers taste just as delectable.
- Mexican Brownies. This is all about the triple C – Chocolate, Cinnamon, and are you ready for this – Cayenne! Yes, spice up your brownies and you won’t be disappointed!!
- Fried Ice Cream. This might be my favorite Mexican dessert. Textures are key here, as the ice cream balls must be frozen solid before breading. Serve them immediately out of the fryer, and you’ll be drooling in satisfaction.
- Dulce De Leche. Pronounced dool-say dee lay-chay, this spanish phrase basically means sweet milk, or candy of milk.And get this…you’ll only need one ingredient!
- Rumchata Cupcakes. Cake mix Rumchata liqueur and a few everyday ingredients is all you’ll need here. Rumchata has only been around for just over a decade, but these cupcakes could last in your family for centuries!
- Apple Pie Tacos. This may be the one of most interesting Mexican desserts, but it’s all the simplest! It’s exactly how it sounds. Cinnamon-Sugar Apple filling in a crispy taco.
- Mexican Hot Chocolate Pie. This starts with the Graham Cracker crust, and goes from there. We’ve told you about the triple-C before, but this about the triple-S.
- Cinnamon Mexican Wedding Cakes. You can call these cookies too or snowballs – either way they’re just bundles of goodness! Get your ingredients together, and bake these beauties for 15 minutes.
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