skip to content
This recipe was featured in A Crust to Remember.
1 1/3 cups flour
1/2 teaspoon salt
1/2 cup butter-flavored shortening
3 tablespoons cold water
Preheat oven to 425 degrees. Combine flour and salt and cut in shortening with a pastry blender until it forms pea-sized chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough forms ball. Roll dough and line 9-inch pie plate. Prick bottom and sides of crust with fork and bake for 8-12 minutes or until golden brown. Allow to cool.
1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
1 cup milk
1 cup semisweet chocolate chips
2 egg yolks, slightly beaten
1 tablespoon cayenne pepper
1 tablespoon ground cinnamon, plus more for garnish
1 package (3 ounces) cream cheese
1 teaspoon vanilla extract
1 1/2 cups heavy cream
In 2-quart saucepan, mix cornstarch, sugar and salt. Stir in milk until well blended. Add chocolate chips, egg yolks, cayenne pepper and cinnamon. Cook over medium heat, stirring constantly until thickened. Remove from heat. Beat in cream cheese and vanilla extract until smooth. Allow to fully cool.
When mixture is cool, pour cream into large bowl, with a teaspoon of sugar if desired, and beat until soft peaks form. Remove one cup of beaten cream and set aside. Fold remaining whipped cream into cooled chocolate mixture. Spoon into baked pie shell. Top with remaining whipped cream and, if you desire, sprinkle lightly with more ground cinnamon. Refrigerate at least six hours, or, preferably, overnight.
Serving size: 1 slice. Per serving: 517 calories, 7 g protein, 32 g fat, 50 g carbohydrates, 2.5 g fiber, 248 mg sodium, 103 mg cholesterol.
Allison Jordan, Bluebonnet Electric Cooperative