MEXICAN CHOCOLATE CREAM PIE
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.