Mexican Chocolate Spiced Pie
- Yield 10 servings
- 1 unit refrigerated pie crust
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons ground cinnamon, divided use
- 1/2 teaspoon cayenne pepper
- 2 cups half-and-half
- 4 ounces semisweet chocolate, chopped
- 1 units whole egg + 1 egg yolk, lightly beaten together
- 2 tablespoons butter
- 1 teaspoon vanilla
- 2 1/2 cups 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.