MEXICAN CHOCOLATE CREAM PIE

Mexican Chocolate Cream Pie image

Provided by Lynette !

Categories Pies

Time 4h35m

Number Of Ingredients 20

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 large egg
1 large egg yolk
1 3/4 c 2% milk
2 oz dark chocolate, chopped
1 1/2 c frozen whipped topping, thawed

Steps:

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.