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Monday, July 30, 2012

Sweet and Spicy

At the Hayley house, we think spice is nice. Even with something sweet.

So when I found a graham cracker crust on sale (50% off!), I knew that I wanted to make a Mexican chocolate cream filling.


Mexican Chocolate Cream Pie
  • Graham cracker or prebaked pie shell
  • 1/2 c sugar
  • 2 T cornstarch
  • 1 T unsweetened cocoa
  • 1/4 t instant espresso powder
  • 1/8 t salt
  • 1/8 t ground red pepper
  • 1 large egg
  • 1 large egg yolk
  • 1 3/4 c 2% reduced-fat milk
  • 2 oz dark chocolate, chopped
Combine sugar and 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 180F or until tiny bubbles form around ege (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 bubly, 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 and serve.

Recipe from Cooking Light.

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