Mexican Chocolate Cream Pie

Chocolate cream pies are one of my favorite desserts. They combine my love of chocolate with my love for all things smooth, rich, and luscious in texture. This particular cream pie makes up for the fact that it uses low fat milk with flavor-boosting espresso powder, cinnamon, and even red pepper if you’re feeling adventurous. This pie will not last long in your house, believe me. And if you’re lucky like me you might get to indulge in the very last piece of pie straight from the pan.

Recipe Rundown
Taste: I didn’t include the red pepper because I was craving something really chocolate-y and I happen to love the combination of chocolate and cinnamon. This recipe takes chocolate cream pie to a new level!
Texture: The best part. The crust is buttery yet crunchy, the filling is thick and luscious, and the topping is light as air.
Ease: Get ready to use some muscle stirring up the filling over the stove but don’t worry – it’s nothing you can’t handle. Just be sure to carefully temper the eggs which means to bring them to a higher temperature gently so you don’t scramble them.
Appearance: I definitely need a prettier pie plate – glass Pyrex with bright red handles just doesn’t do this gorgeous pie any justice.
Pros: So incredibly crave-worthy and you don’t have to feel too guilty because this pie uses low fat milk!
Cons: None.
Would I make this again? Yes.

Print Save

Mexican Chocolate Cream Pie

Yield: 8 servings

Ingredients:

Crust:
10 graham cracker cookie sheets
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
4 tablespoons unsalted butter, melted

Chocolate Filling:
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon unsweetened cocoa powder
1/4 teaspoon instant espresso powder
1/8 teaspoon salt
1/8 teaspoon ground red pepper (optional)
1 large egg
1 large egg yolk
1 3/4 cups 2% reduced fat milk
2 ounces dark chocolate, chopped

Cinnamon Whipped Cream:
1 cup heavy cream
2 tablespoons granulated sugar
3/4 teaspoon cinnamon
1/4 teaspoon vanilla

Directions:

Preheat the oven to 375°F. Spray a 9-inch pie plate with nonstick cooking spray.

For the crust:
In the bowl of a food processor combine the graham crackers, sugar, cinnamon, and salt. Pulse until the crackers are finely ground. Add the butter and pulse until mixture is moistened. Press into the bottom and up the sides of the prepared pie plate. Bake for 9 minutes, or until toasted and fragrant. Let cool completely on a wire rack.

For the filling:
In a large bowl whisk together the sugar, cornstarch, cocoa powder, espresso powder, salt, red pepper (if using), egg, and egg yolk. Place the milk in a medium saucepan over medium-high heat and cook until tiny bubbles form around the edges of the milk and it reaches 180°F. Do not boil.

Gradually whisk half of the hot milk mixture into the egg mixture, whisking constantly. Return the milk-egg mixture to the saucepan and cook over medium heat for 10 minutes, or until thick and bubbly, stirring constantly. Remove from heat and stir in the chocolate.

Place the pan in a large ice-filled bowl for 10 minutes, stirring often, until the mixture has cooled. Spread mixture into the cooled crust, cover the surface with plastic wrap, and chill for at least 3 hours, or until set.

For the topping:
In a clean bowl beat the cream on high speed. Slowly add the sugar, cinnamon, and vanilla and beat until stiff peaks form. Spread or pipe onto chilled pie just before serving.

   

Don’t Miss a Recipe!

Subscribe to get new posts delivered via email and receive a FREE E-COOKBOOK!

5 Responses to “Mexican Chocolate Cream Pie”

  1. #
    1
    Diane @ Vintage Zest — January 18, 2013 at 7:23 am

    I was looking for something relatively guilt-free to make this weekend for dessert. This looks amazing!!! And I’m sure my SO wouldn’t mind helping with this one, because he’ll probably end up eating most of it anyways.

    By the way, I scoured the local grocery store for red lentils and came up short for your post a few days ago. Then, I found them at the international market! That’ll be up for next weekend’s soup!

  2. #
    2
    tijuana (po' man meals) — January 18, 2013 at 12:00 pm

    i have been wanting to try a chocolate cream pie for a while. my husband being the ultimate chocolate lover that he is, i am surprised i have not made one for him yet! but your pictures are very convincing! i’ll be trying this soon.

  3. #
    3
    Caroline @ chocolate & carrots — January 23, 2013 at 5:48 am

    Ooo, yummy! I love chocolate cream pies and I bet the red pepper just steps it up a bit and surprises all who take a bite. :D

  4. #
    4
    Rosie @ Blueberry Kitchen — January 23, 2013 at 11:21 am

    Wow this looks so good. I think I would leave out the red pepper too, can’t go wrong with the chocolate, cinnamon and cream combination!

  5. #
    5
    Rebekah — January 28, 2013 at 10:17 am

    I have made this pie … THREE times now! (first was an experiment – and it turned out great so I made it for a some new parents and as the “welcome home from deployment” dessert for my husband, and it was perfect!) I had no idea I’d like a cream pie – from scratch makes all the difference!

Leave a Comment