Name: mexican chocolate cream pie
Prep time: 35 min
Cook time: 20 min
Total time: 245 min
Ingredients: cooking spray or softened butter ((for greasing pie plate)); 1 1/2 cups graham cracker crumbs ((7.5 ounces)); 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon; 1/8 teaspoon salt; 2 tablespoons egg white from one large egg ((reserve separated yolk for filling)); 2 tablespoons butter, melted; 1/2 cup granulated sugar; 2 tablespoons cornstarch; 1 tablespoon unsweetened cocoa; 1/4 teaspoon instant espresso powder; 1/8 teaspoon salt; 1 large egg; 1 large egg yolk; 1 3/4 cups milk; 2 ounces dark chocolate, chopped; 2 cups heavy whipping cream; 1/4 cup granulated sugar; 1 teaspoon pure vanilla extract

We all know about that delicious hint of cinnamon found in Mexican chocolate. For this amazing Mexican Chocolate Cream Pie, we’ve instead infused the yummy graham cracker crust with cinnamon.

The chocolate-pudding filling is enhanced with some espresso powder – just a bit to offset the sweetness. Irresistible when it’s all topped off with freshly whipped cream. Definitely worth a try, folks.

Let’s start off with the crust…

Use your favorite graham crackers here but please keep in mind – this can easily be made gluten-free. The chocolate filling and whipped cream topping are naturally gluten-free, so an easy fix for the gluten intolerant is to use gluten-free graham crackers when making the crust.

When need be, I use Pamela’s Gluten-Free Honey Grahams for this recipe and a 7.5-ounce box produces the perfect amount of crumbs.

You can actually purchase ready-to-use graham cracker crumbs …saving a step here.

But if you’re using full-sheet graham crackers, you’ll need to crush them well. One way would be to break them in pieces, place them in a sturdy zip-loc bag, close it up and go over it with a rolling pin. I prefer to use my Vitamix Blender for this task …two batches and I have my crumbs.

One tablespoon of the crumbs are set aside for garnishing the whipped cream topping and the rest are combined with the remaining crust ingredients.

One of those ingredients is egg white …be sure to set aside the separated egg yolk to use in the filling.

The pie plate is coated with softened butter or cooking spray to prevent the crust from sticking.
The prepared crumb mixture is then spread evenly over the bottom and up the sides of the plate.
It can be difficult to achieve an even layer using just your fingertips so I find that using the smooth bottom of a small glass container is helpful.
Like this Pyrex bowl.

After a short stint in the oven, the lightly toasted graham cracker crust needs to cool down completely before adding the filling.

Time to work on the delicious chocolate filling…

Use your preferred milk here …low-fat, reduced-fat or whole milk will work. The dry ingredients are mixed well with the egg and reserved egg yolk.

There’s another ingredient to consider. For those who like their food on the spicy side. You can add some heat to the chocolate filling by mixing in a very small amount of ground red pepper. Very small amount …like maybe just one-eighth of a teaspoon. Proceed at your own risk.

Heat the milk without actually bringing it to a boil.
You’ll notice tiny bubbles forming around the edge of the pan when it’s ready.
At that time, slowly add the milk to the egg mixture.
When thoroughly combined, pour the mixture back into the pan.
Cook over medium heat for about ten minutes.
You need to constantly stir at this point.
When thick and bubbly, remove the pan from the heat.
Add the chocolate pieces & stir until smooth.

Time to cool things down…

Transfer the chocolate filling back to the large mixing bowl.
Place the bowl in a larger ice-filled bowl or pan to hasten the chilling process.
After about ten minutes and a few stirs here and there, the filling can finally be spooned into the prepared graham cracker crust.
Now the pie needs at least a three-hour chill in the fridge.

Let’s talk about the pie topping…

My family absolutely loves homemade whipped cream and that is what you see here. But if you are concerned about the richness of authentic whipped cream or are running low on time, it’s okay.

You can always use your favorite reduced-calorie prepared whipped topping here. It really is a matter of personal preference. As I always say …make it your way.

Top off your Mexican Chocolate Cream Pie with a sprinkling of the graham cracker crumbs you set aside earlier.

Looks good enough to eat, right?

This really does have a unique flavor with the addition of cinnamon in the mix.

This is a sure crowd-pleaser.

Especially since it can easily be made gluten-free. Assemble early in the day and stash it away in your fridge.

After dinner with your loved ones, pull this beauty out of hiding and wow the entire crowd.