WHAT'S FOR DESSERT? MEXICAN CHOCOLATE CREAM PIE

MEXICAN CHOCOLATE CREAM PIE

8 servings

274 calories per slice with stevia sweetened whipped cream

309 calories per slice with sugar sweetened whipped cream

1 graham cracker crust (I used Honeymaid.)

1/2 C sugar

2 T cornstarch

1 T unsweetened cocoa

1/4 t instant espresso powder

1/8 t salt

1/8 t ground red pepper

1 large egg

 1 large egg yolk

1 3/4 C 2% milk

2 oz dark chocolate (2 Ghiradelli squares)

1 1/2 - 2 C sweetened whipped cream (heavy whipping cream, whipped with sugar or powdered stevia)

Combine sugar, cornstarch, cocoa, espresso, salt, red pepper & eggs in a bowl, stirring well with a whisk.

Place milk in medium saucepan over medium high heat and cook until milk reaches 180 degrees or until tiny bubbles form around edge - DO NOT BOIL.

Gradually add hot milk to egg mixture, stirring constantly with a whisk. 

Return to pan and cook over medium heat for 6-10 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add chocolate and stir until smooth.

Place pan in a large ice & water filled bowl for 10 minutes., stirring occasionally. Spoon filling into crust and cover surface of filling with plastic wrap. Chill for 3 hours. Remove plastic. Spread whipped cream over filling. If desired, sprinkle some graham cracker crumbs on top.