Mexican Chocolate Chile Pie (Print Version)
# Ingredients:
→ Crust
01 -
Pinch of salt
02 -
1 egg white
03 -
1 teaspoon ground cinnamon
04 -
1 tablespoon granulated sugar
05 -
100 g unsalted butter
06 -
200 g dry cookies
→ Chocolate Filling
07 -
150 g dark chocolate
08 -
700 ml full-fat milk
09 -
3 large egg yolks
10 -
2 large eggs
11 -
1.5 teaspoons ground chilli
12 -
0.5 teaspoon salt
13 -
1 teaspoon instant coffee granules
14 -
2 tablespoons cocoa powder
15 -
5 tablespoons cornstarch
16 -
200 g granulated sugar
# Instructions:
01 -
Top with the crumbs you saved and get it on the table when you're ready.
02 -
Fill the cooled base with your chocolate filling, throw on some cling film, and stash it in the fridge for three hours or so until it’s nice and set.
03 -
Drop the pot in some cold water and give it a stir every now and then for ten minutes or until it loses its heat and you don’t see any lumps.
04 -
Slowly add the warm milk chocolate mix to the eggs while mixing. Put everything back over low heat and keep stirring for around five minutes; it'll thicken up.
05 -
Chop up the chocolate and let it melt right into your hot milk as you stir.
06 -
All in one bowl, mix eggs and yolks (one by one), chilli, instant coffee, cocoa, sugar, salt, and then cornstarch until you get a really smooth batter.
07 -
Warm up the milk in a saucepan, but don’t let it simmer or bubble.
08 -
Once it’s all pressed into place in your baking pan, bake it in your hot oven for ten minutes, or when you see that toasty look. Completely chill it on the counter.
09 -
Gently melt your butter and let it cool. In a bowl, toss together all the crumbs, that butter, a bit of salt, cinnamon, egg white, and the sugar. Mix them until everything’s stuck together.
10 -
Smash cookies up in the blender or with a rolling pin. Don’t forget to keep a spoonful out for that finishing touch later.
11 -
Set your oven to 190°C. Coat a 24 cm springform pan with a bit of butter. Put aside for now.
# Notes:
01 -
The combo of chilli with cinnamon plus dark chocolate makes this pie a total standout.
02 -
Letting it chill all the way makes each slice come out smooth and clean every time.