Mexican Chocolate Cream Pie
Buttery Crisp Crust
- 1 stick (8 tablespoons) unsalted butter, soft (for a dairy-free version use vegan butter)
- 2/3 cup Imperial Sugar Confectioners Powdered Sugar
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour*
- 2 teaspoons cinnamon
- 1/2 cup half-half (for a dairy-free version use Silk® Dairy free soy creamer)
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 4 tablespoons corn starch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 1/2 cups half-half (for a dairy-free version use Silk® Dairy free soy creamer)
- 1/8 teaspoon dried chipotle pepper
- 1 teaspoon cinnamon
- 1 tablespoon vanilla extract
- 3 tablespoons coffee liqueur (optional)
- 1 2/3 cups good quality dark chocolate, finely chopped (260 grams) about 55% cocoa
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- For crust, mix butter and powdered sugar using a paddle attachment until well blended. Add egg and mix until well combined. Add salt and vanilla.
- Sift flour and cinnamon together and add in one step. On lowest speed mix until just combined. Do not overmix.
- Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
- Meanwhile chill work surface area that you will be rolling dough on by placing 1-2 cookie sheets filled with ice cubes on area.
- Set aside a 9-inch deep pie pan and preheat oven to 385°F.
- Sprinkle chilled area lightly with flour and roll dough into a circle large enough to cover entire pie pan. Place dough into place and remove excess.
- Prick bottom of pie shell with a fork. Place in oven, using pie weights or beans are not necessary.
- After 4-5 minutes of baking check pie. If bubbles are forming prick again with a fork. If a small area of sides have collapsed, press it back up. Bake until pie shell is golden or golden brown, about 14 minutes. Place and keep in freezer.
- For chocolate cream, in a saucepan large enough to hold all ingredients whisk 1/2 cup of half-half, sugar, cornstarch, and salt until lump free. Vigorously whisk in egg yolks.
- Add remaining half-half and whisk to a full boil. Once mixture comes near boiling it is very important to whisk well to prevent cream from burning on bottom of pan. Remove from heat when mixture makes thick bubbles.
- Add chipotle, cinnamon, vanilla, coffee liquor, and chocolate. Using whisk, mix gently and slowly to a smooth cream.
- Pour while still warm into prebaked crust. Cover cream with a piece of plastic food film and place in refrigerator.
- After a few hours or when cream has cooled completely, whip cream, sugar, and vanilla to firm peaks. Spread on surface of pie and return to refrigerator.
- Prepare chocolate shavings. Melt chocolate in 8 second increments in a microwave oven or over a double boiler. If chocolate does not melt properly, add a teaspoon of vegetable oil.
- Heat a cookie or jelly roll pan briefly under oven broiler. Pan needs to be warm but not so hot, that bare hands cannot hold pan.
- Quickly cover with a sheet of plastic food wrap. Some wrinkles are okay.
- Spread chocolate (on still warm pan) super thin using a metal offset spatula. Place pan in refrigerator for about 10 minutes or until chocolate has hardened.
- Peel chocolate from plastic and place immediately onto pie.
- If desired serve with caramel sauce.
Certain plant-based milks interfere with proper setting of creams thickened with corn starch. This recipe was tested with both half-and-half and Silk® non-dairy soy creamer.
Pie pans vary in depth, for this dessert, select a pie pan which can hold 6-7 cups of water.