Mexican Hot Chocolate Pie

INGREDIENTS:

CRUST:

1 1/4 cups Crushed Graham Crackers
1/3 cup Butter
3 tbsp Sugar
1 tsp Chili Powder

Combine the Graham Crackers, sugar and chili powder in a bowl. Melt the butter and slowly pour it into the bowl, mixing until the entire mixture is evenly coated. Press the mixture evenly into a 9″ pie pan and bake for 8 minutes in a 350-degree oven. Remove and let cool before adding filling.
*If you opt for a pre-made crust, take the chili powder and sprinkle it evenly around the crust prior to adding the filling.

FILLING:

 
2 cups Semi-sweet chocolate Chips
1/4 cup Butter
1 cup Milk
1/4 cup Powdered Sugar
1/4 tsp Cinnamon
1/2 tsp Chili Powder

Place chocolate chips, powdered sugar, cinnamon and chili powder into blender and set aside. Combine milk and butter in a saucepan over low heat, stirring regularly. When butter is melted and before milk boils, remove from heat and slowly pour into blender. Mix at a low speed to combine all ingredients. Pour into crust and refrigerate until filling solidifies.

CREAM:

1 cup Heavy Whipping Cream
2 tbsp Sugar
2 tbsp any flavored extract

In a mixing bowl, whip the cream at a medium speed, adding the sugar a tablespoon at a time. Once incorporated, increase speed until cream begins to thicken, then add the flavored extract. Continue until evenly incorporated and soft peaks form, but take care to stop before the cream turns into butter.

Decorate the top of the pie with the cream prior to serving or add to each slice after cutting.