Mexican Hot Chocolate Pie with Just Hemp Seed Shortbread Crust {Gluten Free} #Choctoberfest

This Mexican Hot Chocolate Pie with Hemp Seed Shortbread Crust is to die for!  It’s a cross between a french silk pie and a churro.  The crust is nutty, buttery and light (and Gluten free).  The best part is the wonderful people over at Just Hemp Foods sent me some of their amazing products to help celebrate #Choctoberfest and let my readers know about the benefits of Hemp Seeds.

Mexican Hot Chocolate Pie with Hemp Seed Shortbread Crust 4

Hemp Seeds are easy to use eat straight from the pouch as a snack, use them as a garnish for prepared foods, salads and fruits, easily add them to sauces, dips, marinades, yogurts, powder drinks and smoothies, blend seeds into baking or breads, muffins or cookies.  They taste great and as an added bonus they have 10 grams of complete protein, 3 grams of omega 3’s!  I decided to use my help seeds in my crust to add a bit of protein and omegas and give it that amazing nutty taste. 

If you haven’t entered into the #Choctoberfest with Imperial Sugar Giveaway click here to enter as today is the last day! You will have a chance to win over $350 in wonderful goodies from amazing companies such as Just Hemp Foods, Imperial Sugar and Lindt Chocolate etc.

Ingredients:

For the Crust:

1 1/4 Cup Gluten Free Flour Blend

1 Cup Butter (2 Sticks), softened

1/2 Cup Just Hemp Foods Protein Powder

1/2 Cup Just Hemp Foods Hulled Hemp Seeds

2 Tablespoons Cocoa Powder

1/2 Cup Powdered Sugar

For the Filling:

1 1/2 Cup Whipping Cream, divided

2 Nestle’s Abuelita Mexican Hot Chocolate disks (In the international asile of the grocery)

2 Eggs room temperature, beaten

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Chili Powder

1/4 Teaspoon Salt

1 Teaspoon Vanilla Extract

For the Topping:

1 1/2 Cup Whipping cream

1/2 Cup Powdered Sugar (we recommend Imperial Sugar)

1 Teaspoon Vanilla

8 Marshmallows, halved and toasted

Preheat the oven to 350*.

In a stand up mixer combine all of the ingredients to make the crust. Once everything is evenly combined place the mixture into the refrigerator for 10 minutes to allow the mixture to firm up.

Mexican Hot Chocolate Pie with Hemp Seed Shortbread Crust

Once the mixture is ready place the dough into the tart pan with removable bottom.  You can always use a normal pie pan too if you don’t have a tart pan.  I used my hands to pat the crust into place, but you can always use the bottom of a glass or your measuring cup. Using a form poke holes in the bottom of the crust and bake for 15-20 minutes until the crust is firm.

Mexican Hot Chocolate Pie with Hemp Seed Shortbread Crust 1

While the crust is baking combine 3/4 cup whipping cream, the 2 Mexican Hot chocolate disks, cinnamon, chili powder and cook on low until the chocolate is melted using a whisk or spatula to prevent the sides from burning. Remove the mixture from the heat and allow it to cool; then slowly whisk in the eggs one at a time (If the chocolate is too hot you will have chocolate scrambled eggs).  Once the eggs have been added return the mixture to that and cook until it just starts to thicken like pudding. Remove the mixture from the heat add the vanilla and place in the refrigerator until chilled.

Mexican Hot Chocolate Pie with Hemp Seed Shortbread Crust 3

In the stand up mixer add the remaining whipping cream and the chocolate mixture beat on high until the mixture forms stiff peaks.  Pour the mixture into the chilled Hemp Seed Shortbread Crust.

Mexican Hot Chocolate Pie with Hemp Seed Shortbread Crust 2

Beat some additional whipped cream with a bit of powdered sugar and place on top of the Mexican Hot Chocolate Pie with Just Hemp Seed Shortbread Crust.  If desired serve with some toasted marshmallows and additional chocolate sauce. Serve immediately.

Mexican Hot Chocolate Pie with Hemp Seed Shortbread Crust 5

Mexican Hot Chocolate Pie with Just Hemp Seed Shortbread Crust {Gluten Free} #Choctoberfest
Author: 
Recipe type: Dessert
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Mexican Hot Chocolate Pie with Hemp Seed Shortbread Crust~ It's a cross between a french silk pie and a churro. The crust is nutty, buttery and light (GF).
Ingredients
  • For the Crust:
  • 1¼ Cup Gluten Free Flour Blend
  • 1 Cup Butter (2 Sticks), softened
  • ½ Cup Just Hemp Foods Protein Powder
  • ½ Cup Just Hemp Foods Hulled Hemp Seeds
  • 2 Tablespoons Cocoa Powder
  • ½ Cup Powdered Sugar
  • For the Filling:
  • 1½ Cup Whipping Cream, divided
  • 2 Nestle's Abuelita Mexican Hot Chocolate disks (In the international asile of the grocery)
  • 2 Eggs room temperature, beaten
  • 1 Teaspoon Ground Cinnamon
  • ½ Teaspoon Chili Powder
  • ¼ Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • For the Topping:
  • 1½ Cup Whipping cream
  • ½ Cup Powdered Sugar (we recommend Imperial Sugar)
  • 1 Teaspoon Vanilla
  • 8 Marshmallows, halved and toasted
Instructions
  1. Preheat the oven to 350*.
  2. In a stand up mixer combine all of the ingredients to make the crust. Once everything is evenly combined place the mixture into the refrigerator for 10 minutes to allow the mixture to firm up.
  3. Once the mixture is ready place the dough into the tart pan with removable bottom. You can always use a normal pie pan too if you don't have a tart pan. I used my hands to pat the crust into place, but you can always use the bottom of a glass or your measuring cup. Using a form poke holes in the bottom of the crust and bake for 15-20 minutes until the crust is firm.
  4. While the crust is baking combine ¾ cup whipping cream, the 2 Mexican Hot chocolate disks, cinnamon, chili powder and cook on low until the chocolate is melted using a whisk or spatula to prevent the sides from burning. Remove the mixture from the heat and allow it to cool; then slowly whisk in the eggs one at a time (If the chocolate is too hot you will have chocolate scrambled eggs). Once the eggs have been added return the mixture to that and cook until it just starts to thicken like pudding. Remove the mixture from the heat add the vanilla and place in the refrigerator until chilled.
  5. In the stand up mixer add the remaining whipping cream and the chocolate mixture beat on high until the mixture forms stiff peaks. Pour the mixture into the chilled Hemp Seed Shortbread Crust.
  6. Beat some additional whipped cream with a bit of powdered sugar and place on top of the Mexican Hot Chocolate Pie with Just Hemp Seed Shortbread Crust. If desired serve with some toasted marshmallows and additional chocolate sauce. Serve immediately.

 

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