Mexican Chocolate Cream Pie

Name: Mexican Chocolate Cream Pie
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Mexican
Ingredients: 2 Tbsps butter, melted; 2 Tbsps cornstarch; 57 grams dark chocolate, chopped; 1 large egg; 2 Tbsps egg white; 1 large egg yolk; 355 milliliters graham cracker crumbs (about 10 cookie sheets), divided; 1 teaspoon ground cinnamon; 0 teaspoons ground red pepper; 0 teaspoons instant espresso granules; 414 milliliters 2% reduced-fat milk; 0 teaspoons salt; 118 milliliters sugar; 2 Tbsps sugar; 1 Tbsp unsweetened cocoa; 355 milliliters frozen reduced-calorie whipped topping, thawed

Mexican Chocolate Cream Pie might be just the Mexican recipe you are searching for. One serving contains 278 calories, 5g of protein, and 12g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have butter, ground cinnamon, egg white, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 4 hours.

Instructions

Preheat oven to 37

Equipment you will use

Oven

To prepare the crust, reserve 1 tablespoon crumbs for topping.

Ingredients you will need

Crust

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.

Ingredients you will need

Cooking Spray

Egg Whites

Cinnamon

Butter

Sugar

Salt

Equipment you will use

Bowl

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

Equipment you will use

Wire Rack

Oven

To prepare filling, combine 1/2 cup sugar and the next 7 ingredients (through egg yolk) in a bowl, stirring well with a whisk.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Whisk

Bowl

Place 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.

Ingredients you will need

Milk

Egg

Equipment you will use

Sauce Pan

Whisk

Frying Pan

Remove from heat.

Add chocolate; stir until smooth.

Ingredients you will need

Chocolate

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.

Ingredients you will need

Crust

Wrap

Ice

Equipment you will use

Plastic Wrap

Bowl

Frying Pan

Spread whipped topping over pie; sprinkle with reserved cracker crumbs.

Ingredients you will need

Whipped Topping

Cracker Crumbs

Spread

Equipment

Ingredients

Servings:

2Tbsps

butter, melted 2Tbsps

cornstarch 57grams

dark chocolate, chopped 1large

egg 2Tbsps

egg white 1large

egg yolk 355milliliters

graham cracker crumbs (about 10 cookie sheets), divided 1teaspoon

ground cinnamon 0teaspoons

ground red pepper 0teaspoons

instant espresso granules 414milliliters

2% reduced-fat milk 0teaspoons

salt 118milliliters

sugar 2Tbsps

sugar 1Tbsp

unsweetened cocoa 355milliliters

frozen reduced-calorie whipped topping, thawed

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.