Cookie Pie Crust

1)  Preheat an oven to 350°F.

2)  In a food processor pulse together the cookie crumbs, butter, cinnamon and sugar.

3)  Remove and press the crumb mixture against a 9 inch spring form pan.

4)  Bake in center rack until crust no longer shows moisture, about 15-20 minutes.  Remove and let cool.

Mexican Chocolate FIlling

1)  Filling is made by whisking sugar, salt and milk in medium saucepan over medium heat.

2)  Combine cornstarch with ½ cup of water to make slurry.

3)  Slowly whisk in this slurry then the remaining milk and 2 cups Los Altos Crema Mexicana Natural.

4)  Using a wooden spoon, make sure to scrap the bottom and sides of pan until pudding thickens, usually around five minutes.

5)  Once mixture has thickened, add Mexican chocolate and mix until smooth.

6)  Remove from heat, add vanilla and Kahlua Cream Liqueur.

7)  Pour mixture on chilled crust and smooth to even finish with spatula. Cool for 1 hour at room temp then chill in fridge, covered with plastic wrap. It would be best to let pudding set in fridge for 12 hours.

Cayenne Whipped Cream & Plating

1)  Using a standup mixer, beat on high 2 cups of Los Altos Crema Mexicana Natural.

2)  Gradually add sugar, vanilla and cayenne until it forms soft peaks.

3)  To plate pie, Score pudding from edge of spring form pan, unlatch sides from base of pie pan and remove pie.

4)  Layer with whipped cream on top of pie, using a swirling action.

5)  Sprinkle pepitas as garnish along with chocolate shavings.

6)  Garnish with Toasted Pepitas and Ibarra Chocolate shavings

7)  Cover with cake dome and refrigerate until ready to serve.

Toasted Pepitas (garnish)

1)  Combine pepitas, agave, and orange zest in a small bowl.

2)  Lay pepitas on a sheet tray and season with sugar and salt.

3)  Toast in oven at 350°F for 5 minutes on each side until pepitas are nice and toasted, golden in color.