Mexican Chocolate Cream Pie

Photo by Reen O.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from keyingredient.com

Ingredients

  • Crust:

  • 1 1/2

    cups graham cracker crumbs (about 10 cookie sheets), divided

  • 2

    tablespoons sugar

  • 1

    teaspoon ground cinnamon

  • 1/8

    teaspoon salt

  • 2

    tablespoons egg white

  • 2

    tablespoons butter, melted Cooking spray

  • Filling:

  • 1/2

    cup sugar

  • 2

    tablespoons cornstarch

  • 1

    tablespoon unsweetened cocoa

  • 1/4

    teaspoon instant espresso powder

  • 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

  • 2

    ounces dark chocolate, chopped

  • 1 1/2

    cups frozen reduced-calorie whipped topping, thawed

Directions

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

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