Mexican Chocolate Spiced Pie
- Yield: 10 servings
- 1unit refrigerated pie crust
- 1/4cup sugar
- 2tablespoons cornstarch
- 1 1/2teaspoons ground cinnamon, divided use
- 1/2teaspoon cayenne pepper
- 2cups half-and-half
- 4ounces semisweet chocolate, chopped
- 1units whole egg + 1 egg yolk, lightly beaten together
- 2tablespoons butter
- 1teaspoon vanilla
- 2 1/2cups sweetened whipped cream
Preheat oven to 450º. Prepare pie crust as directed on package for a (9”) one-crust pie, baking until golden, cool.
Meanwhile, in a medium saucepan, stir together sugar, cornstarch, 1 teaspoon of the cinnamon and cayenne. Whisk in half-and-half and stir in chocolate. Cook and stir over medium heat until thickened and bubbly, cook another 2 minutes. Remove from heat and slowly pour half of the hot mixture into egg mixture, whisking constantly. Return and whisk egg mixture back into saucepan, cook and stir until mixture barely bubbles. Reduce heat, cook and stir another 2 minutes. Remove from heat and whisk in butter and vanilla. Pour hot filling into pie shell; cover and chill at least 4 hours. Serve pie with sweetened whipped cream and a sprinkle of remaining cinnamon.
Makes 10 servings.