Mexican Chocolate Cream Pie Recipe By Rida Aftab

Mexican Chocolate Cream Pie recipe by Rida Aftab. This delightful recipe of Mexican Chocolate Cream Pie can be ready in Minutes and good to serve around People. Follow all the steps recommended by Chef to get a perfect dish.

Person

Time

0:45 - 0:35

Comments

Views

1261

Rating

Submited by

Yamama from Abbottabad

Ingredients

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

Method

1. 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. Bake at 375° for 9 minutes or until lightly toasted; cool completely on a wire rack.
  3. 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.
  4. 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.

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