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

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:

• 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
• 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
• 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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