For the finale of the marathon, I thought of making molten lava chocolate. It has been on my to-bake list for a long time and that was the first recipe I listed down when I decided on chocolate theme for this marathon. 3-4 days ago I went to Whole Foods to pick up some pizza dough and when standing in the checkout line, I saw a Cooking Light special edition magazine. I browsed through the magazine and Mexican Chocolate Cream Pie caught my eye and moreover, it would go with my theme. I bought the magazine, showed it to Mr.U yesterday and asked him if he likes any of the recipes from the magazine, not necessarily desserts. I would make it. He wanted me to make Mexican Chocolate Cream Pie. I was in no mood to make it yesterday and more over, I am a little intimidated making custard/pudding with eggs. I have made it in the past, but I am always afraid I might mess it up.
This morning I was leaning towards molten lava cake and U asked if I was making the pie today. And here I am, with the Mexican Chocolate Cream Pie. I followed the recipe as given with a few substitutions as I did not have those ingredients in my kitchen. I substituted espresso powder with instant coffee, frozen cool whip whipped topping with reddi whip and I skipped chili powder as it is an optional ingredient.
The pie turned about good but I would make a few changes the next time. Pie crust called for cinnamon powder and I did not really care for it. I might cut back a little on it or skip it all together. U liked the cinnamon flavor though. I also found the pie crust little crispy and very firm. I would reduce the baking time for the crust, the next time I bake it, I wanted to get cool whip whipped topping but U wanted to tasty the pie right away, so I used Reddi whip. I would recommend using Cool Whip instead. Also, do not be intimated by the lengthy ingredient list. It is a very easy preparation. Make & bake the pie crust, prepare the custard, fill it in the pie and refrigerate until set. That’s it!
Source: The Best of Cooking Light 13 Special Edition
Total Time: 35 minutes
Preparation: 10 minutes
Cooking Time: 10 - 15 minutes
Baking Time: 7 – 9 minutes
Refrigerating Time: 3 hours
- 1 ½ cups Graham Cracker Crumbs or 10 Crackers (can use any digestive biscuits)
- 2 tbsp. Sugar
- 1 tsp. Cinnamon Powder
- ⅛ tsp. Salt
- 2 tbsp. Egg Whites (1 egg white)
- 2 tbsp. melted Butter
- ½ cup Sugar
- 2 tbsp. Corn Starch
- 1 tbsp. Unsweetened Cocoa Powder
- ¼ tsp. Instant Espresso Powder (I used Bru Instant Coffee Powder)
- ⅛ tsp. Salt
- ⅛ tsp. ground Red Pepper (I did not use it)
- 1 Large Egg
- 1 Large Egg Yolk
- 1 ¾ cups 2% reduced fat Milk (I used 1% Milk)
- 2 oz. Dark Chocolate chopped (I used 1 oz. bitter chocolate and 1 oz. milk chocolate. Recommend dark chocolate)
- 1 ½ cups frozen reduce-calorie whipped topping (I recommend Cool Whip)
- Pre-heat the oven to 375 F.
- Break graham crackers into small pieces and run it in the food processor for few seconds. It does not have to be a fine powder.
- Keep aside 1 tbsp. for topping and take the rest into a bowl.
- Add cinnamon, sugar, salt to the crumbs and mix well.
- Add egg white and butter to the mixture and mix well.
- Grease a 9” pie pan with cooking spray. I lined the pie dish with an aluminum foil & then sprayed the cooking oil.
- Transfer the mixture to the pie pan, press it to the pan.
- Bake it for 9 minutes or until the crust is lightly toasted. I would recommend baking for less than 9 minutes as mine was very firm.
- Remove from oven and cool it on a wire rack until completely cool.
- Combine sugar, corn starch, cocoa powder, espresso powder, salt, whole egg & a yolk and whisk well.
Heat milk in a heavy bottom pan on medium high heat until it just begins to boil and tiny bubbles form around the corners.
- Turn off the heat (it is not required but I did), gradually add some hot milk to the egg mixture, whisking constantly.
- Transfer the milk egg mixture back to hot milk and cook it on medium heat, whisking it constantly.
- The recipe called for cooking it for 10 minutes until thick and bubbly. I cooked it for 7 minutes.
- Remove from heat, add chopped chocolate and stir/whisk it until chocolate is melted.
- Transferred the filling into a bowl and cooled it in an ice bath. One can put the pan directly in a bowl of ice.
- When completely cool, pour the filling into the crust, cover it with a saran wrap and refrigerate until the pie is set.
- Spread whipped topping on top of the chocolate filling, sprinkle with the cracker crumbs, refrigerate until ready to serve.
- I would skip cinnamon powder or add very little.
- I would reduce the baking time for the pie.
- Use Cool Whip frozen whipped topping instead of Reddi Whip cream.
Egg less Pie
- Egg white can be omitted in the preparation of pie crust and if required add more butter. I think additional butter is not required.
- For the filling, egg can be skipped. I have not tried it but this filling recipe is similar to chocolate custard I made few days ago. I am guessing this filling would taste fine even without eggs.OR can add little gelatin or agar agar.
- For semi-homemade chocolate cream pie, get a store bought pie crust, for the filling use Jell-O instant chocolate flavored pudding.
This day in 2011: Ground Chicken Vegetable Pulao
This looks so very delectable!
Treat and Trick says
Looks fabulous with interesting filling!
Umm Mymoonah says
I'm ready for this pie now, can I have some please 🙂
Divya Vikram says
The crust , filling and the frosting look so luscious and absolutely yummy!
Vidhya Jayadeep says
This looks delicious.Bookmarking this.
Delish and Delish!! Yum and yum!
delicious looking pie..thanks for linking with my event
Suma Gandlur says
That looks delectable, Usha.
looks really yummy and rich!
Looks awesome and delicious...yummy..yummy..
Seriously cant take my eyes from ur irresistible click,super tempting and terrific pie.
Usha, this looks drool worthy
Wow that looks awesome Usha..so glad you joined me...wonderful week of chocolate dishes!
I love the dish... its mouth watering...
That is drool worthy!
lovin it with this wonderful recipe
Wow that looks fantastic Usha...
Gayathri Kumar says
Very inviting pie...
Nice delicious eggless recipe.
Ongoing Event: MurariAnniversary-Giveaway-2012
vaishali sabnani says
the pie could go eggless...but what about the choc stuffing...cud something be worked out...?may b ...let me rack my brain...though this looks gorgeous Usha...
Vaishali, you read my mind.. this morning when I woke up, I was thinking of this recipe and how it can be made egg less. In fact, I logged in to write my suggestions to make it egg less. I don't know if you get jell-o instant pudding in India. You can use chocolate flavor. OR, you can make the filling skipping the egg and it will be fine. OR use a little bit of agar agar. Too many options for egg less filling.
looks very good..I was planning to bake an eggless pie but somehow didn't have the right ingredients 🙂 It has been nice to run the Marathon with you, Usha.