- 200 gram dry cookies
- 100 gram butter
- 1 tablespoon sugar (depending on the sweetness of the dry cookies)
- 1 teaspoon ground cinnamon
- 1 egg white
- pinch of salt
- 200 gram sugar
- 5 tablespoons cornstarch
- 2 tablespoons cocoa powder
- 1 teaspoon instant coffee
- half a teaspoon of salt
- 1,5 teaspoon ground chili
- 2 eggs
- 3 egg yolks
- 700 ml full fat milk
- 150 gram dark chocolate
Kitchen equipment needed
- Spring form (24 cm)
- Silicone kitchen brush
- Rolling-pin or food processor (for crumbling the cookies)
- Medium-sized pan
- Small saucepan
- Standmixer or handmixer with whisk attachment
Preparation — 15 minutes
PRE-HEAT the oven to 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 even a rolling-pin to crush the cookies. Keep a bit of cookie crumbs aside for garnish.
Slowly MELT the butter in the small saucepan, let it cool off for a few minutes. COMBINE the cookie crumbs, melted butter, egg white, cinnamon and salt. PRESS the cookie mixture in the spring form to create a pie crust.
BAKE the pie crust in the oven for about 10 minutes, or until beautiful golden brown. Let the pie crust cool off completely.
Making the Mexican chocolate pie filling — 15 minutes + waiting time
Slowly heat milk in a medium-sized pan. COMBINE sugar, salt, egg yolk, cornstarch, cocoa powder, instant coffee powder and chili in the bowl of your standmixer. ADD one egg at a time until you’ve reached a smooth mixture.
CHOP the dark chocolate in 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, keep on 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!