Full disclosure: We had the wrong kind of chocolate for this recipe and it really didn’t work. We will need to revisit this lactose-free version of a beloved pie at some later date.
Mexican Chocolate Cream Pie
Ingredients
- For the crust
1 1/2 c. chocolate graham cracker crumbs (You can really use any chocolate wafer cookie here. I ground my grahams in a food processor fitted with a steel blade. Approximately 10 whole crackers yielded the one and one half cups of crumbs that I needed for this pie.)
8 tbsp. unsalted butter, melted
1 tsp. instant espresso powder
- For the filling
4 large egg yolks
2/3 c. white sugar, granulated
1/4 c. cornstarch
1/2 tsp. salt
3 c. canned coconut milk
2- 3.14 oz. disks of Mexican chocolate, chopped, melted (Mexican chocolate is sold in disks or ‘tablets’ that weigh approximately 3 ounces each. If you are substituting American chocolate in this recipe, you should use 6 ounces.)
2 tbsp. unsalted butter
- For the topping
coconut whipped cream, powdered sugar & cocoa powder or chocolate curls
Directions
- Preheat oven to 350°.
- Mix graham crumbs, melted butter and espresso powder in a small bowl until mixture is approximately the consistency of wet sand. Press mixture into the bottom and up the sides of a 9″ pie plate. Bake for 15 minutes and set aside to cool.
- Meanwhile, whisk egg yolks, sugar, cornstarch and salt together in a large saucepan. Place pan over medium heat and, while continuing to whisk, pour in milk. Bring mixture to a boil and boil for 1 minute while whisking constantly. Reduce to a simmer and whisk for one additional minute. Remove thickened mixture and whisk in melted chocolate and butter. Pour custard into a large bowl and cover with a buttered piece of wax paper (refrigerated custard will form a skin – you’ll want the wax paper to be in direct contact with the top of the custard to prevent the skin from forming).
- Once the custard has cooled to at least room temperature, pour it over the baked crust.
- Meanwhile, using a chilled bowl and beaters, whip heavy cream and sugar until stiff peaks form. Spread cream over the top of the pie and finish with a dusting of cocoa powder. Chill and serve (pie can be chilled up to 1 day before serving).