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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.
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Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Hoffman, Judy
Article Type:Column
Date:May 1, 1993
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