mexican chocolate cream pie

Name: Mexican Chocolate Cream Pie
Prep time: 35 min
Cook time: 4 h
Yield: 8
Cuisine: Mexican
Ingredients: ## CRUST; 1 1/2 cup(s) graham cracker crumbs, divided; 2 tablespoon(s) sugar; 1 teaspoon(s) ground cinnamon; 1/8 teaspoon(s) salt; 2 tablespoon(s) egg whites; 2 tablespoon(s) butter, melted; - cooking spray; ## FILLING; 1/2 cup(s) sugar; 2 tablespoon(s) cornstarch; 1 tablespoon(s) unsweetened cocoa; 1/4 teaspoon(s) instant expresso powder; 1/8 teaspoon(s) salt; 1/8 teaspoon(s) ground red pepper; 1 large egg; 1 large egg yolk; 1 3/4 cup(s) 2% milk; 2 ounce(s) dark chocolate, chopped; 1 1/2 cup(s) frozen whipped topping, thawed

(1 RATING)

11 Pinches

Lynette C

Gulf Breeze, FL

Updated on Nov 13, 2014

This was passed on to me by my sister, who I'm sure found it in a magazine, probably Southern Living, although I'm not sure where she got it. Cooking time includes the chilling time. Actual cooking time is about 35 to 45 minutes.

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prep time 35 Min

cook time 4 Hr

method Bake

yield 8 serving(s)

Ingredients

CRUST
1 1/2 cups graham cracker crumbs, divided
2 tablespoons sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons egg whites
2 tablespoons butter, melted
- cooking spray
FILLING
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon unsweetened cocoa
1/4 teaspoon instant expresso powder
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 large egg
1 large egg yolk
1 3/4 cups 2% milk
2 ounces dark chocolate, chopped
1 1/2 cups frozen whipped topping, thawed

How To Make mexican chocolate cream pie

Step 1

Preheat oven to 375°.

Step 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.
Step 3

Bake at 375° for 9 minutes or until lightly toasted; cool completely on a wire rack.
Step 4

To prepare filling, combine 1/2 cup sugar and the next 7 ingredients (through egg yolk) in a bowl, stirring well with a whisk.
Step 5

Place the 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.
Step 6

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 for 3 hours or until set; remove plastic wrap. Spread the whipped topping over filling; sprinkle with reserved cracker crumbs.
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