Light and fluffy cream pie inspired by Mexican hot chocolate with a hint of cayenne and a cinnamon spice chaser, the ultimate flavor combination.
Author: Portlandia Pie Lady
Ingredients
1cupsalted butter, softened to room temperature
1-1/2 cupsgranulated sugar
4ouncesunsweetened baking chocolate (or 3/4 cup unsweetened cocoa +1/4 cup cooking oil)
1teaspoonvanilla extract
4whole eggs
2teaspoonscinnamon
1teaspoondried cayenne pepper
1prepared cinnamon graham crust or chocolate crumb crust(see instructions below for gluten free)
1/2cupchocolate ganache
Instructions
Melt the unsweetened chocolate in microwave just until melted (about 30 to 50 seconds), set aside. (If you are using unsweetened cocoa and cooking oil as a substitute, mix it in a bowl with a fork to make sure there are no lumps).
In an electric mixer (I like KitchenAid) on high speed, beat the butter and sugar until white and fluffy (10 - 12 minutes). If you do not make sure it is fluffy, you will taste sugar grit/granules in the pie filling when done (this is a very important step).
Add the chocolate, beat with mixer an additional 5 to 7 more minutes. (If you still taste grit at this point, but you have properly beat the times above, you are fine, once the eggs get beat in the grit goes away.)
Add the eggs, one at a time, beating each into the filling thoroughly. After the last egg is mixed in, beat the filled (which will fluff up) an additional 3 to 4 minutes.
Add the vanilla, cinnamon and cayenne pepper. Spread into prepared crust and chill about 3 to 4 hours.
Drizzle on chocolate ganache after refrigerated.
Notes
Gluten Free Chocolate Crumb Crust:Chocolate Cheerios, Chocolate Peanut Butter Cheerios or Glutino chocolate sandwich cookie, or Great Value Gluten Free Sandwich Cookies. For the cereal use 1-1/2 cups blended ground cereal, plus 5 tablespoons melted butter, Press into pie plate, bake 5 minutes at 350 F, and cool before using.For chocolate sandwich cookies, follow instructions on blog post: https://portlandiapielady.com/sandwich-cookie-crust/