Printer Friendly

Mexican chocolate cream pie.

1 tablet (3 oz.) Mexican chocolate flavored with cinnamon (available in Latino markets or well-stocked markets), or 3 ounces semisweet chocolate 1/3 cup sugar 1 tablespoon cornstarch 2 teaspoons (1 envelope) unflavored gelatin 1/2 teaspoon ground cinnamon 2 1/2 cups 1-percent-fat milk 1/2 cup half-and-half (light cream) 2 large eggs 1 baked pastry shell for a single-crust 9-inch pie Sweetened whipped cream (optional) Cinnamon stick (optional)

Chop chocolate and place in a 3- to 4-quart pan. Add sugar, cornstarch, gelatin, and cinnamon; mix well. Stir in milk and half-and-half. Place pan over medium heat; stir often until mixture is bubbling and chocolate is smoothly melted. Stir a little hot liquid into eggs; whisk mixture back into pan. Stir over medium heat for 2 to 3 minutes.

Set pan in ice water to cool chocolate filling quickly, stirring often until mixture begins to thicken, then pour into pastry shell. Cover pie airtight and chill until firm enough to cut, at least 4 hours or up to 1 day. Spoon whipped cream in puffs onto pie; top with a cinnamon stick. Makes 8 to 10 servings.

Per serving: 217 cal. (50 percent from fat); 5.4 g protein; 12 g fat (4.5 g sat.); 24 g carbo.; 160 mg sodium; 49 mg chol.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Hoffman, Judy
Article Type:Column
Date:May 1, 1993
Previous Article:Greek chicken pockets.
Next Article:Nine decades of great Western breads.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters