Mexican Chocolate Cream Pie Recipe

Name: Mexican Chocolate Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 granules; 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

Servings: persons

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 granules
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

1
Preheat oven to 375u00b0.
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 375u00b0 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 milk in a medium, heavy saucepan over medium-high heat; cook until milk reaches 180u00b0 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 3 hours or until set; remove plastic wrap. Spread whipped topping over pie; sprinkle with reserved cracker crumbs.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Crust:, 1 1/2 cups graham cracker crumbs (about 10 cookie sheets), divided, 2 tablespoons sugar, 1 teaspoon ground cinnamon, and more.

Yes, Mexican Chocolate Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Chocolate Cream Pie

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