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Cafe Mexicana Pie

Recipe By: Patricia Lapiezo
Year Submitted: 2014
Winner Second Place


3 cups all-purpose flour
1 tsp. salt
1 ¼ cups Crisco shortening
5 Tbsp. ice water
1 Tbsp. vinegar
1 egg, lightly beaten

1 8 oz. pkg. cream cheese, softened
1 8-oz. pkg. Hershey’s sugar free semisweet chocolate chips
1½ tsp. instant espresso powder
1/2 cup heavy cream
1/2 tsp. cinnamon
Splenda to taste (1/3 to ½ cup)
1 carton Sugar Free Cool Whip

1/3 cup heavy cream
½ cup Hershey’s sugar free chocolate chips
Sugar free Cool Whip


Combine flour and salt in large bowl. Cut in shortening. In a small bowl, combine water, vinegar, and egg. Stir into flour mixture until dough comes together. Shape dough into two disks. Wrap in plastic wrap and refrigerate at least 1 hr. Roll 1 disk out onto floured surface to fit a 9 ½- inch pie dish. Preheat oven to 425 degrees. Prick bottom and sides of crust. Line crust with aluminum foil and fill with pie weights. Bake for 15 minutes. Remove weights and bake an additional 10 minutes or until crust is browned. Set aside to cool.

In a large mixing bowl, beat the cream cheese until creamy. Heat the chocolate chips, 1/3 cup heavy cream, and espresso powder over low heat, stirring until chocolate is melted. Cool. Blend into cream cheese. Beat in cinnamon . Fold in Cool Whip. Spread in crust, smoothing top.

Heat the cream in the microwave and pour over chocolate chips; stir until melted. Pour over top of pie to within ½ inch of edge. Decorate edge of pie with sugar free Cool Whip. Dust top of pie with cinnamon.