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Homemade Mexican chocolate pudding is creamy and decadent. It has an undertone of cinnamon and a slight kick from cayenne pepper. You can serve it straight up or use it as an ingredient to build other desserts.

I made pie bites by filling mini phyllo shells with the Mexican chocolate pudding. You can also use it to build parfaits or shooters or fill a pie shell. Mix the pudding with some whipped cream or cool whip and you have a mousse of sorts.

If you have a hankering for plain chocolate pudding, just leave out the cinnamon and cayenne pepper.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • Low fat or Skim milk
  • Cocoa
  • Sweetener – I use Whole Earth monk fruit with erythritol.
  • Cornstarch
  • Salt
  • Vanilla
  • Mini phyllo shells – I used Athens brand.

Making the Pudding

  • Place the portion of milk designated for the cornstarch slurry into a measuring cup or small bowl. Add the cornstarch and mix until you have a uniform slurry. Set it aside for the time being.

    • Add the rest of the milk to a sauce pan and add the cinnamon, cayenne pepper and salt.

  • Next add the cocoa powder and sweetener to the sauce pan.

  • Turn the heat to medium and begin to cook the pudding while stirring the ingredients into the milk. At this point you want the milk to just be warm and the ingredients mostly dissolved.

  • When the milk is warm, slowly pour in the cornstarch slurry as you continue to stir.

    • Continue to cook the pudding while you stir it. When it starts to boil, turn the heat down and continue to cook while stirring it for 2 min.

  • Remove the pudding from the heat and immediately stir in the vanilla. Run the pudding through a strainer to get rid of any lumps.

  • Cover the pudding with plastic wrap making sure that the plastic wrap comes into complete contact with the pudding surface to keep a skin from forming. Cool to room temperature and then refrigerate until chilled.

  • Crisp the phyllo shells in the oven and cool them. When the pudding is chilled, fill the shells with pudding and serve.
  • Leftover pudding can be refrigerated for several days.

Serving Ideas

  • Mexican chocolate pie bites can be served for dessert after dinner.
  • They are great with a cup of tea or coffee for a mid morning or afternoon snack.
  • They are a great addition to a dessert buffet for a party or special occasion.

WW 1 pt per pie bite | 1 pt per 2 pie bites

WW 1 pt per 1/4 c of pudding, no phyllo shell

WW 3 pt per 1/2 c of pudding, no phyllo shell

Mexican Chocolate Pie Bites

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Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling & Chill Time: 4 hours
Total Time: 4 hours 25 minutes
Course: Dessert
Cuisine: Mexican
Servings: 72 pie bites
Calories: 22.1kcal

Equipment

  • 3 qt sauce pan
  • strainer
  • measuring cups and spoons

Ingredients  

Cornstarch Slurry

  • ½ c 1% low fat or skim milk
  • 3⅔ tbsp cornstarch

Pudding

  • 2½ c 1% low fat or skim milk
  • ⅓ c cocoa powder, Hershey's
  • ⅓ c Whole Earth monk fruit & erythritol sweetener
  • ⅛ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp cayenne pepper
  • 1 tsp vanilla extract

Phyllo Shells

  • 1 box Athens mini phyllo shells. There are 15 to a box. Buy as many boxes as you will need.

Instructions

Making the Cornstarch Slurry

  • Place ½ c milk in a measuring cup and add the cornstarch. Stir until the cornstarch is completely and uniformly incorporated into the milk. Set aside.

Making the Pudding

  • Place the milk into a sauce pan. Add the salt, cinnamon and cayenne pepper. Stir to mix.
  • Add the cocoa powder and sweetener to the sauce pan. Turn the heat to medium and begin to cook the pudding while constantly stirring it. At this point you just want to get the ingredients mixed in and dissolved and the temperature of the milk to warm.
  • Once the ingredients are mixed in and the milk is warm, restir the cornstarch slurry and add it to the pudding mixture while you are stirring.
  • Continue to cook the pudding mixture on medium heat while continuously stirring it and bring it to a boil. Once the pudding starts to boil, lower the heat and cook continue to cook the pudding for 1-2 min while stirring it.
  • Remove the pudding from the cook top and immediately stir in the vanilla extract.
  • Pour the pudding through a strainer to remove any lumps and into a bowl. Cover the pudding with plastic wrap making sure that the wrap is in contact with the surface of the pudding. Let it cool to warm and then place into the refrigerator to chill.

Preparing the Phyloo Shells

  • Preheat the oven to 350℉.
  • Place the phyllo shells on a cookie sheet and crisp in the oven for 3-5 min.

Preparing the Pie Bites

  • Fill each pie bite with 2 tsp of Mexican chocolate pudding. Garnish with Reddi-wip and serve.

Notes

3 c pudding = 12 - 1/4 c servings  - WW 1 pt for just pudding, no phyllo shell
3 c pudding = 6 - 1/2 c servings - WW 3 pt for just pudding, no phyllo shell
3 c pudding = 48 tbsp servings
3 c pudding = 144 tsp servings
3 c pudding = 72 - 2 tsp servings or 72 pie bites

Nutrition

Serving: 1pie bite | Calories: 22.1kcal | Carbohydrates: 3.1g | Protein: 0.9g | Fat: 0.6g | Saturated Fat: 0.1g | Sodium: 22mg | Fiber: 0.2g | Sugar: 0.5g
Tried this recipe?Let us know how it was!
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