Mexican Chocolate Pie
Easy and quick, this creamy pie incorporates the flavors of cinnamon and chocolate.
Ingredients
- 1 egg yolk
- 1/2 cup icing sugar
- 1/4 teaspoon of salt
- 1 1/2 cup heavy cream
- 1 1/2 cups cold butter, cut into pieces
- Mexican chocolate filling
- 1/4 teaspoon nutmeg
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon cayenne powder *
- Sugar Cookie Pie Crust
- 2 cinnamon sticks or 1/4 teaspoon cinnamon
- 1/4 cup sugar
- 10 ounces of Mexican chocolate ** or a combo of dark and milk chocolate, finely chopped
Instructions
For the dough
First, add flour, icing sugar and salt in a food processor and beat several times to combine.
Then, add the butter and mix until the butter is coarsely combined. Add egg yolk and pulse for 10 seconds, until mixture is grainy and lumps begin to appear.
Pour the batter onto a work surface. Finish mixing the dough with the heel of your palm. Form the dough into a disc and place it between two pieces of baking or waxed paper.
Roll the dough, making sure to turn the disc frequently to ensure it is even. The dough will be about 1/8 inch thick.
Refrigerate the dough for 2 hours or freeze it for 1 hour. When you're ready to bake, let the dough sit at room temperature for about 10 minutes, or until soft and can form without breaking.
Remove the dough from the paper and form a buttered pie dish. Cut off the excess, prick the bottom with a fork and freeze for 30 minutes or more.
Preheat the oven to 400 degrees.
Lightly butter a piece of aluminum foil and shape it so that it fits over the top of the crust. Place the pie weights, dried beans or rice on the foil. Bake the crust for 25 minutes, then gently remove the leaves and weights, and bake for another 7-10 minutes. Cool completely.
For filling
In a medium saucepan, combine the cream, cinnamon sticks, nutmeg and cayenne powder. Bring to a boil and set aside.
Place the sugar in a high-sided pan, and over medium heat, melt the sugar. Stir occasionally with a silicone spatula until completely melted. You want the sugar to be a rusty amber color.
Remove the pan from the heat and pour in the hot cream. It will bubble furiously, so be careful. Stir the mixture to make sure all of the caramel is incorporated and not stuck to the bottom. Let the mixture infuse for 1 hour. Discard the cinnamon sticks and strain the mixture.
Place the chocolate in a heatproof bowl.
Heat the cream mixture, bring to a boil over medium heat. Pour the hot cream over the chopped chocolate and let stand 1 minute without mixing.
Using a spatula, mix the cream and the chocolate until you obtain a thick and silky ganache.
To assemble the pie
Pour the ganache into the cooled pie crust. Refrigerate until set, at least 2 hours.
Garnish with whipped cream. Happy Cooking Time.
Recipe Notes
* A word on Cayenne: I found that around 1/8 teaspoon was just enough to know it's there, but next time I might try to get it down to 1/4 teaspoon. Nutmeg and cinnamon also contribute to the spiciness.
** Mexican chocolate can be found in most ethnic grocery store aisles.
