Mexican Hot Chocolate Pie

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Mexican Hot Chocolate Pie

Yield: 8

Author: Sarah Truesdell

Spicy chocolate cream pie on a cinnamon graham cracker crust.

Ingredients

For the crust

• 1 1/2 cups (150 grams) cinnamon graham cracker crumbs
• 5 tbsp unsalted butter, melted
• 4 tablespoons sugar
• pinch of salt

For the filling

• 6 ounces fine-quality bittersweet chocolate (no less than 60% cacao if marked)
• 2 tablespoons cornstarch
• 1/3 cup packed light brown sugar, divided
• 2 whole large eggs
• 2 large egg yolks
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/8 teaspoon salt
• 1 dried chili pepper (Ancho for a mild taste, New Mexico chile for a spicier version)
• 1 cinnamon stick
• 1/2 stick unsalted butter, cut into tablespoons
• 1 teaspoon pure vanilla extract

For the topping

• 1 ½ cups chilled heavy cream
• 5 tbsp powdered sugar
• ½ tsp cinnamon
• (for stabilized cream that will last 2-3 days: 1/4 tsp unflavored, powdered gelatin plus 1 scant tablespoon of water, see note)
• 1 chunk bittersweet chocolate

Instructions

Make the crust

1. Preheat oven to 350°F with rack in middle.
2. Make graham cracker crumbs by either pulsing in a food processor or blender, or by crushing in a sealed ziploc baggy with a rolling pin. Stir together all crust ingredients.
3. Press over bottom and up the side of a 9-inch pie plate. If the mixture does not hold shape when pressed into the pie plate, mix in another tablespoon of melted butter.
4. Bake until set, 12 to 15 minutes, then cool.

Make the filling

1. Melt chocolate in a large bowl. Either carefully using the microwave or by setting a metal bowl over saucepan of simmering water. Hold at warm temp.
2. Stir together cornstarch and 2 tablespoons brown sugar in a small bowl.
3. Whisk together whole eggs and yolks in another bowl, then whisk in cornstarch mixture.
4. Stir together milk, cream, salt, and remaining brown sugar in a heavy medium saucepan, add chili pepper and cinnamon stick and bring just to a boil over medium heat. Pour half of milk mixture into egg mixture in a slow stream, whisking, then pour egg mixture into remaining milk mixture. Bring to a boil over medium-low heat, whisking constantly, then boil, whisking, 1 minute. Remove from heat, remove cinnamon stick and any large chunks of chili pepper and whisk in butter and vanilla.
5. Strain through a fine-mesh sieve into melted chocolate and whisk to combine.
6. Transfer hot filling to crust and chill, its surface covered with parchment, until filling is cold, about 3 hours. (or 1 hour in the freezer)

Make the topping (right before serving)

1. Beat cream with the powdered sugar and cinnamon using an electric mixer until it holds stiff peaks. Spoon over chilled filling.
2. Hold chocolate in your hands (or microwave on low power in 10-second intervals) until surface softens slightly. Using a vegetable peeler (preferably Y-shaped), "peel" large chocolate curls onto a paper towel. If curls are too brittle or don't form easily, rewarm chocolate just until surface softens. Sprinkle curls on pie.

Notes:

Fresh whipped cream will hold in the fridge for about 24 hours before it begins to separate. To extend the life, make stablized whipped cream:

In a small, microwave safe bowl, sprinkle 1/4 teaspoon of unflavored powdered gelatin over slightly less than 1 tablespoon of water. Microwave for a few seconds until the gelatin has dissolved into the water and is totally liquid.

Beat cream with powdered sugar and cinnamon until beaters begin to leave trails in the cream. With mixer running, stream in the liquified gelatin. Beat just until firm peaks are achieved (be careful, it is extremely easy to over-whip cream).

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