If you have liked learning new ways (Mexican Chocolate Brownies & Chocolate Chip Cookies) to use Mexican chocolate tablets for recipes other than Mexican Hot Chocolate, Champurrado and Mole Dulce, then you are going to love today's recipe: Mexican Chocolate Cream Pie.
I have been craving a Chocolate Cream Pie pretty much all summer, but since I didn't have a fridge, I couldn't make it. But last week, that all changed. Someone got a new fridge and is now going to be able to make all kinds of icebox goodies.
My Mexican Chocolate Cream Pie starts with a Maria's Cookie Crust filled with a creamy Mexican Chocolate Pudding with just the slightest hint of cinnamon and topped with a light and airy meringue that is just sinfully delicious!
Mexican Chocolate Cream Pie
- Galletas Maria's pie crust
- 2 large eggs
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch (I used unflavored Maizena)
- 2 pinches of salt (about 1/4 teaspoon)
- 2 cups milk
- 1 tablet Mexican chocolate (Abuelita or Ibarra brand)
- 1 teaspoon vanilla extract
- 6 tablespoons powdered sugar
- 1 teaspoon cornstarch
If you haven't already done so, prepare the Maria's Cookies Pie Crust; refrigerate until ready to use.
Separate the egg yolks and egg whites; set aside. (I do this step first, because this gives the eggs a chance to warm up to room temperature, which makes them easier to beat.)
In a medium saucepan, combine the 3 tablespoons cornstarch, the granulated sugar and a pinch of salt (about 1/8 of a teaspoon).
Slowly pour in the milk, whisking constantly with a wire whisk to prevent any lumps from forming.
Add Mexican chocolate to the saucepan and cook over medium heat, stirring contstantly, until the mixture begins to boil and thicken slightly.
Remove the saucepan from heat for a moment while you temper the eggs. Pour 1/3 cup of the hot chocolate liquid into the small bowl with the egg yolks, whisk immediately until well combined. Pour the egg yolk mixture into the saucepan and return the saucepan to the medium heat.
Let cook for one minute or until the mixture returns to a boil. Remove from heat and stir in the vanilla. Voila! You now have Mexican Chocolate Pudding!
Pour the hot pudding into the prepared pie crust.
You can stop here and enjoy a nice No-Bake Mexican Chocolate Cream Pie! All you have to do is let it cool to room temperature. Top with whipped cream and refrigerate for at least 3 hours until ready to serve.
Preheat your oven to 400F. In a small bowl, mix together the 6 tablespoons of powdered sugar, the teaspoon of cornstarch and the remaining pinch of salt.
Beat the egg whites with an electric mixer on medium speed for about 1 minute.
Whisk in the powdered sugar mixture, a third at a time, until well combined.
Continue beating the egg whites until the sugar has dissolved and the egg whites have turned glossy.
Spread the egg whites over the chocolate filling, making sure to seal the edges so that none of the filling escapes.
Bake at 400F for about 10 minutes or until the meringue has turned a light golden brown.
Remove from oven and let cool to room temperature. Refrigerate for at least 3 hours before serving.
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