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This came together easily and looks just as lovely as the picture. The crust has to be the easiest pie crust I’ve ever made, and it was easy to handle, resulting in a nice, uniform presentation. It did not have as much flavor, or as much crumble as my usual crust, but I will use the crust recipe in the future when I am pressed for time and/or want the prettiest result possible. It’s infinitely better than a pre-made crust. The filling was creamy, chocolatey, and satisfying. It definitely benefitted from the maple whipped cream I added. It’s a good recipe, but I don’t find it particularly “Mexican” or in any way exotic or unusual (as most Milk Street recipes tend to be). It’s a chocolate pie, or a chocolate cream pie with the whipped cream added.