Mexican Hot Chocolate Pie

This is a cinnamon-rich chocolate pie, with a kick from the chili powder and cayenne, perfect for all those hot cocoa flavors in a no-bake pie.

You'll need:

  • 1 store-bought graham cracker crust
  • 4 oz German sweet chocolate, broken into squares
  • 6 Tbs heavy cream
  • 1 c cinnamon chips
  • 1/8 tsp chili powder
  • 1/8 tsp cayenne (optional)
  • 3 oz cream cheese, softened
  • 2 Tbs sugar
  • 8 oz cool whip

In a small saucepan, heat the chocolate and cinnamon chips with 3 Tbs cream over medium low, stirring frequently, until totally melted.

Mix the cream cheese and sugar together until blended, then mix in the remaining 3 Tbs cream.

Blend the chocolate into the cheese mixture, and then fold the cool whip in using a spatula. Spread into the graham cracker crust and freeze at least 2 hours until firm.

Bring to room temperature to serve, and store in the refrigerator. Top each slice with a dollop of whipped cream and dust with cinnamon.