Cayenne and espresso powder along with a cinnamon spiced graham crust give this Cooking Light chocolate cream pie a Mexican twist.
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Total Time 40 minutes minutes
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.