Mexican Chocolate Cream Pie
Ground red
pepper adds a subtle but distinct kick to the pie, while instant
espresso powder intensifies the flavor. Omit either or both if you
prefer a standard chocolate cream pie.
Ingredients:
- Crust:
-
1 1/2 cups
graham cracker crumbs (about 10 cookie sheets), divided
-
2 tablespoons
sugar
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-
1 teaspoon
ground cinnamon
-
1/8 teaspoon
salt
-
2 tablespoons
egg white
-
2 tablespoons
butter, melted
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-
Cooking spray
- Filling:
-
1/2 cup
sugar
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-
2 tablespoons
cornstarch
-
1 tablespoon
unsweetened cocoa
-
1/4 teaspoon
instant espresso granules
-
1/8 teaspoon
salt
-
1/8 teaspoon
ground red pepper
-
1
large egg
-
1
large egg yolk
-
1 3/4 cups
2% reduced-fat milk
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-
2 ounces
dark chocolate, chopped
-
1 1/2 cups
frozen reduced-calorie whipped topping, thawed
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Preparation
- 1. Preheat oven to 375°.
- 2. To prepare the crust, reserve 1 tablespoon crumbs for topping.
Combine the remaining crumbs, 2 tablespoons sugar, cinnamon, and 1/8
teaspoon salt in a bowl, stirring well. Stir in egg white and butter.
Press crumb mixture into bottom and up sides of a 9-inch pie plate
coated with cooking spray. Bake at 375° for 9 minutes or until lightly
toasted; cool completely on a wire rack.
- 3. To prepare filling, combine 1/2 cup sugar and the next 7
ingredients (through egg yolk) in a bowl, stirring well with a whisk.
Place milk in a medium, heavy saucepan over medium-high heat; cook until
milk reaches 180° or until tiny bubbles form around edge (do not boil).
Gradually add hot milk to egg mixture, stirring constantly with a
whisk. Return milk mixture to pan; cook over medium heat 10 minutes or
until thick and bubbly, stirring constantly. Remove from heat. Add
chocolate; stir until smooth.
- 4. Place pan in a large ice-filled bowl for 10 minutes or until
mixture cools, stirring occasionally. Spoon filling into crust, and
cover surface of filling with plastic wrap. Chill 3 hours or until set;
remove plastic wrap. Spread whipped topping over pie; sprinkle with
reserved cracker crumbs.