Mexican Chocolate Cream Pie

I have to wonder what is with the cream pies lately – first coconut, now chocolate, am I suddenly becoming obsessed with cream pies?  No, don’t worry – I think after this one I am done for a while, but I have to admit, they are pretty amazing.  So, I have been putting off writing about this for a while…but I don’t think I can hold it in any longer.  My husband is allergic to dairy products – not just lactose, but dairy.  I still am not sure I have completely grasped it – but maybe writing this will help it sink in.  So what exactly does this mean?  It means that I am going to start making more sorbet, and more deserts without dairy.  It doesn’t mean that I am going to stop baking with butter though…I can’t, and my girls would be very upset if I did.  So – from now on, there will be certain deserts that he can enjoy, and certain ones that I will enjoy with the girls.  I have already starting cooking without dairy – using a lot of coconut milk, and even coconut yogurt – and for the most part it has worked pretty well.  Stay tuned…but again, if you are not interested in dairy-free cooking, you will still enjoy my blog, I am definitely not giving it up.  I am completely crazy about all things dairy…and that will not change.

So back to this pie – this has dairy written all over it (I of course used real whipped cream instead of the non-dairy whipped topping the recipe called for) – and I didn’t even try to substitute.  I brought this over to a friend’s house, so I didn’t have to consume the entire pie myself with a little help from my very slender daughters.  The pie (from Cooking Light) was outstanding – the chocolate had a hint of cinnamon (thus calling it “mexican”) and the graham cracker crust was amazing.  It was probably the last chocolate cream pie I will enjoy for a little while, I am just really glad it was so delicious…always nice to end on a high note.

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

Preparation

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.

For a printer-friendly version of this recipe, please click here:  Mexican Chocolate Cream Pie

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

About these ads

One thought on “Mexican Chocolate Cream Pie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s