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mexican chocolate cream pie

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

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.

(1 rating)
yield 8 serving(s)
prep time 35 Min
cook time 4 Hr
method Bake

Ingredients For mexican chocolate cream pie

  • CRUST
  • 1 1/2 c
    graham cracker crumbs, divided
  • 2 Tbsp
    sugar
  • 1 tsp
    ground cinnamon
  • 1/8 tsp
    salt
  • 2 Tbsp
    egg whites
  • 2 Tbsp
    butter, melted
  • cooking spray
  • FILLING
  • 1/2 c
    sugar
  • 2 Tbsp
    cornstarch
  • 1 Tbsp
    unsweetened cocoa
  • 1/4 tsp
    instant expresso powder
  • 1/8 tsp
    salt
  • 1/8 tsp
    ground red pepper
  • 1 lg
    egg
  • 1 lg
    egg yolk
  • 1 3/4 c
    2% milk
  • 2 oz
    dark chocolate, chopped
  • 1 1/2 c
    frozen whipped topping, thawed

How To Make mexican chocolate cream pie

  • 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.
  • 3
    Bake at 375° for 9 minutes or until lightly toasted; cool completely on a wire rack.
  • 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.
  • 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.
  • 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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