MEXICAN HOT CHOCOLATE PIE RECIPES

Steps:

• Preheat oven to 350° F and spray a pie dish with nonstick cooking spray. Make crust: In a food processor, pulse graham crackers until fine crumbs form. Transfer to a medium bowl, then add melted butter, sugar, and a pinch of salt and mix until combined. Press graham cracker mixture firmly into prepared pie dish. Bake until crust is lightly golden, 8 to 10 minutes. Let cool to room temperature. Make pie: In a medium bowl, whisk together milk and egg yolks until fully combined. In a small saucepan, combine sugar, cornstarch, cinnamon, cayenne, and salt and whisk to combine. Add milk mixture and whisk again until no lumps remain. Bring mixture to a boil, then reduce heat and let simmer 1 minute.

Steps:

• Place beaters and mixing bowl in freezer. (This is for the heavy cream.).
• Melt chocolate chips in double boiler or microwave. (Two minutes at 50% power usually works.) Cool.
• In separate bowl, whisk together sweetened condensed milk and milk.
• Whisk in melted chocolate.
• Stir in vanilla, cinnamon and cayenne pepper.
• Take bowl and beaters from freezer. Beat heavy cream until stiff peaks form.
• Fold in chocolate mixture.
• Transfer 3 cups mixture to freezer-proof bowl. Cover.
• Pour remaining mixture into crust.
• Freeze bowl and pie 2 hours.
• Top pie with mixture in bowl.
• Freeze overnight.
• Top with whipped cream and chocolate shavings, if desired.
• The preparation time does not include the first 2 hours in the freezer.