Mexican Chocolate Cream Pie


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 

LET'S MAKE THE PIE:

  • Preheat oven to 375°.
  • 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.
  • 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.
  • 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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