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RECIPE
18 INGREDIENTS 13 STEPS 4hr 5min

Mexican Chocolate Cream Pie

Cinnamon-infused crust filled with creamy chocolate, topped with homemade whipped cream. Can be made gluten-free.
Mexican Chocolate Cream Pie Recipe | SideChef
Cinnamon-infused crust filled with creamy chocolate, topped with homemade whipped cream. Can be made gluten-free.
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
4hr 5min
Total Time
$1.13
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8

Graham Cracker Crust

1 1/2 cups
Graham Cracker Crumbs
I used Pamela’s Gluten-Free Honey Grahams, about 7.5 oz
1 tsp
Ground Cinnamon
1/8 tsp
1
Large Egg , separated
2 Tbsp of egg whites needed, reserve separated yolk for filling
2 Tbsp
Butter , melted
as needed
Nonstick Cooking Spray
or Softened Butter

Chocolate Cream Filling

2 Tbsp
1 Tbsp
Unsweetened Cocoa Powder
1/4 tsp
Instant Espresso Powder
1/8 tsp
1 3/4 cups
1/4 cup
Dark Chocolate , chopped

Whipped Cream Topping

2 cups
Whipped Cream
1 tsp
Pure Vanilla Extract

Make It a Party

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Nutrition Per Serving

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CALORIES
317
FAT
13.4 g
PROTEIN
5.9 g
CARBS
44.7 g

Cooking Instructions

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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 3
To make the Graham Cracker Crust, combine the remaining crumbs, Granulated Sugar (2 Tbsp) , Ground Cinnamon (1 tsp) , and Salt (1/8 tsp) in a bowl, stirring well. Stir in 2 Tbsp of Large Egg (1) and Butter (2 Tbsp) .
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 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 (1/4 tsp) , Salt (1/8 tsp) , Large 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 (1/4 cup) , 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 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 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 (1/4 cup) , 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!
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Nutrition Per Serving
Calories
317
% Daily Value*
Fat
13.4 g
17%
Saturated Fat
6.7 g
34%
Trans Fat
0.0 g
--
Cholesterol
77.8 mg
26%
Carbohydrates
44.7 g
16%
Fiber
1.5 g
5%
Sugars
31.5 g
--
Protein
5.9 g
12%
Sodium
233.4 mg
10%
Vitamin D
0.1 µg
0%
Calcium
113.4 mg
9%
Iron
1.8 mg
10%
Potassium
131.6 mg
3%
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