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Mexican Chocolate Cream Pie




Whipped Cream

Chocolate Curls


  1. Make crust: Heat oven to 350 degrees F with rack in middle.
  2. Stir together all crust ingredients. Press over bottom and up side of a 9-inch pie plate.
  3. Bake until set, 12 to 15 minutes, then cool.
  4. Make filling: Melt chocolate in a large bowl.
  5. Stir together cornstarch and 2 tablespoons brown sugar in a small bowl.
  6. Whisk together whole eggs and yolks in another bowl, then whisk in cornstarch mixture.
  7. Stir together milk, cream, salt, and remaining brown sugar in a heavy medium saucepan and bring just to a boil over medium heat.
  8. Pour half of milk mixture into egg mixture in a slow stream, whisking, then pour egg mixture into remaining milk mixture. Bring to a boil over medium-low heat, whisking constantly, then boil, whisking, 1 minute.
  9. Remove from heat and whisk in butter and vanilla extract.
  10. Strain through a fine-mesh sieve into melted chocolate and whisk to combine.
  11. Transfer hot filling to crust and chill, its surface covered with parchment, until filling is cold, about 3 hours.
  12. Make Whipped cream: Beat cream with confectioners' sugar and cinnamon using an electric mixer until it holds stiff peaks.
  13. Spoon over chilled filling.
  14. Make chocolate curls: Hold chocolate in your hands (or microwave on low power in 10 -second intervals) until surface softens slightly.
  15. Using a vegetable peeler (preferably Y -shaped), “peel” large chocolate curls onto a paper towel.
  16. If curls are too brittle or don’t form easily, re-warm chocolate just until surface softens.
  17. Sprinkle curls on pie.


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