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Mexican Chocolate Cream Pie

18 INGREDIENTS • 13 STEPS • 4HRS 5MINS

Mexican Chocolate Cream Pie

Recipe
Cinnamon-infused crust filled with creamy chocolate, topped with homemade whipped cream. Can be made gluten-free.
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Mexican Chocolate Cream Pie
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Cinnamon-infused crust filled with creamy chocolate, topped with homemade whipped cream. Can be made gluten-free.
4HRS 5MINS
Total Time
$1.13
Cost Per Serving
Ingredients
Servings
8
us / metric
Graham Cracker Crust
Graham Cracker Crumbs
1 1/2 cups
Graham Cracker Crumbs
I used Pamela’s Gluten-Free Honey Grahams, about 7.5 oz
Ground Cinnamon
1 tsp
Ground Cinnamon
Salt
as needed
Large Egg
1
Farmhouse Eggs® Large Brown Egg, separated
2 Tbsp of egg whites needed, reserve separated yolk for filling
Butter
2 Tbsp
Butter, melted
Nonstick Cooking Spray
as needed
Nonstick Cooking Spray
or Softened Butter
Chocolate Cream Filling
Unsweetened Cocoa Powder
1 Tbsp
Unsweetened Cocoa Powder
Instant Espresso Powder
as needed
Instant Espresso Powder
Salt
as needed
Milk
1 3/4 cups
Dark Chocolate
4 Tbsp
Whipped Cream Topping
Whipped Cream
2 cups
Whipped Cream
Pure Vanilla Extract
1 tsp
Pure Vanilla Extract
Nutrition Per Serving
VIEW ALL
Calories
297
Fat
11.9 g
Protein
4.2 g
Carbs
44.7 g
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Mexican Chocolate Cream Pie
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Cooking InstructionsHide images
step 1
Preheat oven to 375 degrees F (190 degrees C). Coat the bottom and sides of a 9-inch pie plate with Nonstick Cooking Spray (as needed).
step 2
In a blender, pulse Graham Cracker Crumbs (1 1/2 cups). Reserve 1 Tbsp for topping.
step 2 In a blender, pulse Graham Cracker Crumbs (1 1/2 cups). Reserve 1 Tbsp for topping.
step 3
To make the Graham Cracker Crust, combine the remaining crumbs, Granulated Sugar (2 Tbsp), Ground Cinnamon (1 tsp), and Salt (as needed) in a bowl, stirring well. Stir in 2 Tbsp of Egg White (1) and Butter (2 Tbsp).
step 3 To make the Graham Cracker Crust, combine the remaining crumbs, Granulated Sugar (2 Tbsp), Ground Cinnamon (1 tsp), and Salt (as needed) in a bowl, stirring well. Stir in 2 Tbsp of Egg White (1) and Butter (2 Tbsp).
step 4
Press crumb mixture into bottom and up the sides of the 9-inch prepared pie plate.
step 4 Press crumb mixture into bottom and up the sides of the 9-inch prepared pie plate.
step 5
Bake at 375 degrees F (190 degrees C) for 9 minutes or until lightly toasted, cool completely on a wire rack.
step 5 Bake at 375 degrees F (190 degrees C) for 9 minutes or until lightly toasted, cool completely on a wire rack.
step 6
Prepare the Chocolate Cream Filling by combining the Granulated Sugar (1/2 cup) and Corn Starch (2 Tbsp), Unsweetened Cocoa Powder (1 Tbsp), Instant Espresso Powder (as needed), Salt (as needed), Farmhouse Eggs® Large Brown Egg (1), the reserved egg yolk, and Milk (1 3/4 cups), in a bowl, stirring well with a whisk.
step 6 Prepare the Chocolate Cream Filling by combining the Granulated Sugar (1/2 cup) and Corn Starch (2 Tbsp), Unsweetened Cocoa Powder (1 Tbsp), Instant Espresso Powder (as needed), Salt (as needed), Farmhouse Eggs® Large Brown Egg (1), the reserved egg yolk, and Milk (1 3/4 cups), in a bowl, stirring well with a whisk.
step 7
Place the milk in a medium, heavy saucepan over medium-high heat, cook until milk reaches 180 degrees F (80 degrees C) or until tiny bubbles form around the edge (do not boil).
step 8
Gradually add the hot milk to the egg mixture, stirring constantly with a whisk. Return the combined mixture to the pan; cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add the Dark Chocolate (4 Tbsp), stir until smooth.
step 8 Gradually add the hot milk to the egg mixture, stirring constantly with a whisk. Return the combined mixture to the pan; cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add the Dark Chocolate (4 Tbsp), stir until smooth.
step 9
Transfer the chocolate filling back to the large mixing bowl and place the bowl in a larger ice-filled bowl or pan to hasten the chilling process.
step 9 Transfer the chocolate filling back to the large mixing bowl and place the bowl in a larger ice-filled bowl or pan to hasten the chilling process.
step 10
After about ten minutes and a few stirs here and there, the filling can finally be spooned into the prepared graham cracker crust. Cover the surface of the filling with plastic wrap.
step 10 After about ten minutes and a few stirs here and there, the filling can finally be spooned into the prepared graham cracker crust. Cover the surface of the filling with plastic wrap.
step 11
Chill for 3 hours or until set; remove plastic wrap.
step 11 Chill for 3 hours or until set; remove plastic wrap.
step 12
Meanwhile, prepare the whipped cream topping. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the Whipped Cream (2 cups), Granulated Sugar (4 Tbsp), and Pure Vanilla Extract (1 tsp) on medium-high speed until medium peaks form, about 3-4 minutes.
step 12 Meanwhile, prepare the whipped cream topping. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the Whipped Cream (2 cups), Granulated Sugar (4 Tbsp), and Pure Vanilla Extract (1 tsp) on medium-high speed until medium peaks form, about 3-4 minutes.
step 13
Spread whipped topping over pie, sprinkle with the reserved cracker crumbs. Keep chilled until ready to serve. Enjoy!
step 13 Spread whipped topping over pie, sprinkle with the reserved cracker crumbs. Keep chilled until ready to serve. Enjoy!
Tags
Shellfish-Free
Vegetarian
Dessert
Mexican
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