Mexican Chocolate Cream Pie

By debrcovey

Ingredients

• 1 pre-baked pastry crust
• 1/4 cup cornstarch
• 1/2 cup sugar
• 1/8 teaspoon salt
• 1 cup milk
• 1 cup semisweet chocolate chips
• 2 egg yolks, beaten
• 1 teaspoon chili powder or cayenne
• 1 tablespoon ground cinnamon
• 3 ounces cream cheese, room temp
• 1 teaspoon Mexican vanilla
• 1 1/2 cups heavy cream
• 1 teaspoon sugar
• 1 teaspoon Baker’s Sprinkles (or a mix of cinnamon, nutmeg, etc)
• shaved chocolate

Preparation

Step 1

In a medium saucepan, mix cornstarch, sugar and salt. Add milk, chocolate chips, egg yolks, cayenne or chili powder and cinnamon. Stir to blend. Cook over medium heat, stirring constantly until thickened. Remove from heat. Beat in cream cheese and vanilla. Allow to cool thoroughly.



When cool, pour cream into a large mixer bowl with 1 teaspoon sugar and beat until soft peaks form. Remove one cup and set aside. Fold remaining whipped cream into cooled chocolate mixture. Spoon into baked pie shell. Top with remaining cream and sprinkle with a bit of Baker’s Sprinkles and shaved chocolate if desired. Refrigerate at least six hours or overnight.