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Mexican Chocolate Cream Pie

Mexican Chocolate Cream Pie

Cayenne and espresso powder along with a cinnamon spiced graham crust give this Cooking Light chocolate cream pie a Mexican twist.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Author Cookie Madness



  • 1 ½ cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • teaspoon salt
  • 2 tablespoons butter melted
  • 2 tablespoons egg white save yolk for filling


  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 1 generous tablespoon unsweetened cocoa powder
  • teaspoon salt
  • ¼ teaspoon espresso powder
  • teaspoon ground red pepper
  • 1 large egg
  • A large egg yolk
  • 1 ¾ cups milk low fat (I used whole)
  • 2 ounces dark chocolate chopped
  • 1 teaspoon vanilla extract
  • 1 ½ cups frozen reduced-calorie whipped topping thawed


  • Preheat oven to 375°. Spray a 9 inch glass pie dish with cooking spray.
  • Crust: Set aside 1 tablespoon of the crumbs, then mix the remaining crumbs with the 2 tablespoons sugar, cinnamon, and salt. Add the butter and stir until mixed, then stir in the egg white. Press crumb mixture into bottom and up sides of pie dish and bake at 375° for about 8 minutes. Let cool.
  • Filling Whisk sugar, cornstarch, cocoa, salt, espresso, pepper, egg and yolk together in a bowl.
  • Place milk in a medium, heavy saucepan over medium-high heat; cook until milk reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook, stirring constantly, until mixture thickens (recipe say 10 minutes, but mine was thick in about 3 so I did 5). Remove from heat. Add chocolate and stir until melted, then stir in the vanilla.
  • Place the saucepan in a large bowl of ice water so that the ice water comes up around the sides. Whisk, then let stand for about 10 minutes, whisking often, to quick cool.
  • Pour filling into crust, and cover surface of filling with plastic wrap. Chill for 3 hours or until set; remove plastic wrap. Spread or pipe whipped topping over pie; sprinkle with reserved cracker crumbs.


This pie is pretty sweet. We liked the sweetness level, but next time I might try using a 75 or 80% cacao for the chocolate rather than regular semisweet or dark.