Mexican Chocolate Cream Pie
Yield: 8 servings
Prep Time: 5 minutes
Cook: 3 hours 30 minutes
Mexican Chocolate Cream Pie has a crust that is buttery yet crunchy, the filling is thick and luscious, and the topping is light as air.
Chocolate cream pies are one of my favorite desserts. They combine my love of chocolate with my love for all things smooth, rich, and luscious in texture. This particular cream pie makes up for the fact that it uses low fat milk with flavor-boosting espresso powder, cinnamon, and even red pepper if you’re feeling adventurous. This pie will not last long in your house, believe me. And if you’re lucky like me you might get to indulge in the very last piece of pie straight from the pan.
Taste: I didn’t include the red pepper because I was craving something really chocolate-y and I happen to love the combination of chocolate and cinnamon. This recipe takes chocolate cream pie to a new level!
Texture: The best part. The crust is buttery yet crunchy, the filling is thick and luscious, and the topping is light as air.
Ease: Get ready to use some muscle stirring up the filling over the stove but don’t worry – it’s nothing you can’t handle. Just be sure to carefully temper the eggs which means to bring them to a higher temperature gently so you don’t scramble them.
Appearance: I definitely need a prettier pie plate – glass Pyrex with bright red handles just doesn’t do this gorgeous pie any justice.
Pros: So incredibly crave-worthy and you don’t have to feel too guilty because this pie uses low fat milk!
Would I make this again? Yes.
How to make Mexican Chocolate Cream Pie
Cinnamon Whipped Cream:
Preheat the oven to 375°F. Spray a 9-inch pie plate with nonstick cooking spray.
For the crust:
In the bowl of a food processor combine the graham crackers, sugar, cinnamon, and salt. Pulse until the crackers are finely ground. Add the butter and pulse until mixture is moistened. Press into the bottom and up the sides of the prepared pie plate. Bake for 9 minutes, or until toasted and fragrant. Let cool completely on a wire rack.
For the filling:
In a large bowl whisk together the sugar, cornstarch, cocoa powder, espresso powder, salt, red pepper (if using), egg, and egg yolk. Place the milk in a medium saucepan over medium-high heat and cook until tiny bubbles form around the edges of the milk and it reaches 180°F. Do not boil.
Gradually whisk half of the hot milk mixture into the egg mixture, whisking constantly. Return the milk-egg mixture to the saucepan and cook over medium heat for 10 minutes, or until thick and bubbly, stirring constantly. Remove from heat and stir in the chocolate.
Place the pan in a large ice-filled bowl for 10 minutes, stirring often, until the mixture has cooled. Spread mixture into the cooled crust, cover the surface with plastic wrap, and chill for at least 3 hours, or until set.
For the topping:
In a clean bowl beat the cream on high speed. Slowly add the sugar, cinnamon, and vanilla and beat until stiff peaks form. Spread or pipe onto chilled pie just before serving.
Adapted from Cooking Light May 2011
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