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 PieCrust:
- 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
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.