Mexican Chocolate Cream Pie

Photo: Raymond Hom; Styling: Pamela Duncan Silver

Ground red pepper adds a subtle but distinct kick to the pie, while instant espresso powder intensifies the flavor. Omit either or both if you prefer a standard chocolate cream pie.

Yield: 8 servings (serving size: 1 slice)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 35 Minutes
Total: 4 Hours

Nutritional Information

Amount per serving
  • Calories: 278
  • Fat: 10.3g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1g
  • Protein: 5g
  • Carbohydrate: 42.1g
  • Fiber: 1.3g
  • Cholesterol: 57mg
  • Iron: 1.5mg
  • Sodium: 231mg
  • Calcium: 81mg

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 granules
  • 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

Preparation

  1. 1. Preheat oven to 375°.
  2. 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. 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 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. 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 3 hours or until set; remove plastic wrap. Spread whipped topping over pie; sprinkle with reserved cracker crumbs.
Also featured in: Cooking Light, May 2011
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