This recipe originally comes from a Cooking Light magazine. I found this recipe and immediately fell in love with the picture. I have never had spicy chocolate before but I was looking forward to it. After making the pie, which was chocomazing, I was surprised by the subtle heat. It wasn’t one of those spicy dishes where you start sweating and you need to drink milk to save your poor tongue and tastebuds from burning off. This was more of a slight heat at the back of your throat after eating a slice. It was great tasting and is sure to wow your guests.
Ingredients for the Crust:
- 1 1/2 cups Graham Cracker Crumbs (8-10 cookie sheets), divided
- 2 tablespoons Sugar
- 1 teaspoon Ground Cinnamon
- 1/8 teaspoon Salt
- 2 tablespoons Egg White (this was about 1 large egg’s worth)
- 2 tablespoons Butter, melted
- Cooking Spray
Ingredients for the Filling:
- 1/2 cup Sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Unsweetened Cocoa
- 1/4 teaspoon Instant Espresso Powder (I used Bustello coffee)
- 1/8 teaspoon Salt
- 1/8 teaspoon Ground Red Pepper or Cayenne Powder
- 1 large Egg
- 1 large Egg Yolk
- 1 3/4 cups Reduced-Fat Milk
- 2 ounces Dark Chocolate, chopped
- optional: 1 1/2 cups Frozen Reduced-Calorie Whipped Topping, thawed
- Ice: this is not an ingredient for the pie but rather a step to cool down the filling.
Step 1: Pre-heat oven to 375 degrees Fahrenheit.
Step 2: Take the sheets of graham crackers and smash them into little pieces. There are two common ways to do this. One: you can place the graham crackers in a plastic ziplock bag and crush them with a rolling-pin. Or two: place the graham crackers in a mortar and crush them with the pestle. Reserve 1 tablespoon of crumbs for the topping.
Step 3: Combine 1 1/2 cups of graham crackers, 2 tablespoons of sugar, cinnamon, and 1/8 teaspoon of salt. Stir until well combined.
*Note: I should have crushed the crackers into a more powder consistency. Those chunks of cracker sometimes made it difficult to press into a pie pan.
Step 4: Stir in egg white and melted butter.
Step 5: Spray a 9 inch pan.
Step 6: Press the crumb mixture into the bottom and sides of the pan. (Optional: I sprayed the pan again to make sure it was moist enough)
Step 7: Bake for 7-9 minutes, or until lightly toasted. Cool completely on a wire rack.
Step 8: Now it’s time to start the filling. Combine 1/2 cup sugar, cornstarch, unsweetened cocoa, espresso powder, salt, red pepper/cayenne, 1 large egg and 1 large egg yolk.
Step 9: Stir with a whisk.
Step 10: Pour milk in a medium, heavy sauce pan. Raise heat to medium-high. Cook until milk reaches 180 degrees or tiny bubbles start to form around edges. Do not let boil!
Step 11: Gradually add milk to egg/chocolate mixture, stirring constantly with a whisk.
Step 12: Return milk mixture to pan and lower heat to medium. Cook for 10 minutes (or until thick and bubbly), constantly stirring with a whisk.
Step 13: Remove from heat. Add chocolate and stir until smooth.
Step 14: Pour ice into a large mixing bowl. Place a slightly smaller mixing bowl into the ice bowl. Pour the chocolate mixture into smaller bowl. Cool for 10 minutes, stirring occasionally.
Step 15: Spoon filling into the crust.
Step 16: Cover with plastic wrap and refrigerate for 3 hours, or until set.
Step 17: Spread the whipped topping over filling and sprinkle with graham cracker crumbs.
Step 18: Eat and Enjoy!
This pie didn’t last two nights in my apartment. I ate a slice and my boyfriend ate a slice. Yet I unexpectedly had friends visit and they devoured the rest of the pie. That was a great compliment to the chef and I might even make this for Thanksgiving. You know a recipe is good when it is “Thanksgiving-worthy.” No better way to impress the future in-laws than with a great pie 🙂