Mexican Hot Chocolate Pie
Description
This delicious pie is much like Mexican hot chocolate. It has a little bit of heat to it from the cayenne pepper. Serve it with some whipped topping and garnished with chocolate shavings.
Ingredients
Crust:
non-stick cooking spray, for pie plate
10 graham crackers
6 T. butter, melted
1/3 c. sugar
pinch of kosher salt
Pie:
3 c. whole milk
4 egg yolks
3/4 c. sugar
1/3 c. cornstarch
1 1/2 t. cinnamon
1/3 t. cayenne pepper
1 t. salt
2 T. butter
1 t. vanilla extract
2 c. Hershey's Special Dark chocolate chips
Topping:
1 c. marshmallow creme
1 c. whipped topping
chocolate shavings, for garnish
Directions
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Preheat oven to 350 degrees. Spray pie plate with non-stick cooking spray.
Crust:
In a food processor, pulse graham crackers until fine crumbs form; transfer to a medium bowl; add melted butter, sugar and a pinch of salt; mix until combined.
Press cracker mixture firmly into prepared pie plate. Bake until crust is lightly golden, 8 - 10 minutes. Let cool to room temperature.
Pie:
In a medium bowl, whisk together milk and egg yolks until fully combined.
In a small saucepan, combine sugar, cornstarch, cinnamon, cayenne and salt; whisk to combine. Add milk mixture; whisk until no lumps remain. Bring mixture to a boil; reduce heat; let simmer 1 minute. Remove from heat; stir in butter, vanilla and chocolate chips until completely melted.
Pour mixture into prepared crust. Refrigerate until firm, at least 2 hours.
Meanwhile, make marshmallow topping:
Fold marshmallow creme into whipped topping; spread onto center of pie; top with chocolate shavings.
Serve.
8-10 servings.