Mexican chocolate pie is salty and a bit spicy, but also sweet and smooth. What's not to love about that?
View the original recipe via:
Preheat the oven to a temperature of 190 degrees Celsius or 375 degrees Fahrenheit. Grease the spring form with butter and set aside. Crumble the cookies, there are a lot of ways to get the result you like.
Use a food processor, blender, or rolling pin to crush the cookies. Keep a few cookie crumbs aside for garnish. Slowly melt the butter in the small saucepan, and let it cool off for a few minutes.
Mix together the cookie crumbs, melted butter, egg white, cinnamon and salt. Press the cookie mixture into the springform to create a pie crust.
Bake the pie crust in the oven for about 10 minutes, or until beautifully golden brown. Let the pie crust cool off completely.
Slowly heat milk in a medium-sized pan. Combine sugar, salt, egg yolk, cornstarch, cocoa powder, instant coffee powder and chilli in the bowl of your stand mixer. Add one egg at a time until you've reached a smooth mixture.
Chop the dark chocolate into small pieces and melt them in the hot milk. Keep on mixing the egg mix and pour in the hot milk.
Pour the mixture back into the medium-sized pan and simmer on low heat. Keep on mixing to prevent it from burning, until the mixture thickens. That will take about 5 minutes or less.
Place the pan in cold water for about 10 minutes, stirring it occasionally to prevent it from creating lumps. When the chocolate mixture has cooled off slightly, pour it into the pie form.
Cover with cling film and place in the refrigerator for at least 3 hours. Garnish with cookie crumbs and enjoy this delicious Mexican chocolate pie!