Mexican Chocolate Cream Pie


This pie is amazing and it was so yummy that I did not have a chance to get a picture of the whole finished pie. Do you spot Baron even eying the pie?! Plus, bonus that it is a Cooking Light recipe so you don't have to feel horrible about having a slice after dinner!

Mexican Chocolate Cream Pie
Makes 1 pie with 8 servings

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 - about 1 large egg's worth
  • 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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