Mexican Chocolate Cream Pie: Want to stay home? stay sweet! This recipe is very delicious, do it yourself

Mexican Chocolate Cream Pie: There are many desserts but this one is very delicious. No need to go out in this pandemic situation, stay home stay safe. stay sweet. Have fun making this recipe at home.

 Ingredient: 

·            For Crust:

·            Chopped biscuits:                    1-1/2 cup 

·            Sugar:                                        2 tablespoon

·            Egg white:                                 2 tablespoon

·            Butter:                                       2 tablespoon 

·            A pinch of salt

 

For Filling: 

•    Sugar:                                        ½ cup
•    Corn starch:                             2 tablespoon
•    Unsweetened cocoa:              1 tablespoon 
•    Coffee:                                        1/4 teaspoon 
•     Egg:                                            1 large 
•     Egg yolk:                                    1 large 
•     Milk:                                           1-3/4 cup 
•     Dark chocolate, chopped:       2 ounce
•      A pinch of salt
•     Cream to garnish 

 

Procedure:

1)    Directions for Crust:

•  Take crushed biscuits in a bowl.
•  Add 2 tablespoons sugar, a pinch of salt, and stir well. While stirring add egg white and butter.
•   Now, take this mixture into a pie plate coated with cooking oil. Bake it in a preheated oven for 10   minutes at 190°C (or till it turns slightly toasted)
•   Remove the crust and cool it.

 

2)    Directions for filling:

• Take 1/2 cup sugar in a bowl.
• Add all the ingredients in it, stir thoroughly with the help of a whisk.
• Take milk in a saucepan and bring it to a boil.
•  Now add this milk step by step to the mixture of egg stirring constantly with a whisk.
• Now again pour back the egg-milk mixture into a saucepan and cook for 10 minutes stirring constantly
• Remove from heat and add chocolate and stir until it becomes smooth

 

3)     Place the saucepan in a large ice-filled bowl for 10~15 minutes for cooling with occasional stirring

4)     Pour this mixture into already prepared crust and cover it with plastic wrap

5)     Put it in the refrigerator for 3~4 hours

6)     Remove plastic wrap and spread milk cream over pie

7)     Sprinkle some crushed biscuits over it and serve  

Mexican Chocolate Cream Pie