MEXICAN CHOCOLATE PIEfeatured

Here’s the thing, if you are a Johnson, it’s in your DNA to like your food hot. And when I say hot, I mean, like nose running, sweating, tears coming out your eyes kind of hot. Long before Sirracha or hot sauce was a trend, we had a bottle of Cholula at all times in our fridge. And for the record, Cholula isn’t considered hot sauce in our house. It’s basically just glorified ketchup. My poor mother is always bringing home whatever random bottle of hot sauce she found at the farmers market or at a boutique market in hopes that it will actually be hot enough for the family. Full disclosure, I like things hot for sure, but no where in the ball park of my Dad and brother. Those two are nuts when it comes to heat, especially when it becomes a competition between them. Pretty sure their taste buds are long gone.

It’s not normal, but not a shocker that I like heat even in my desserts. So obviously I think this is the bomb dot com.

Recipe: Mexican Chocolate Pie Adapted From a Recipe in First Prize Pies |  Soundtrack: Chromeo

INGREDIENTS:

• CRUST
• 2 Cups Finely Ground Gingersnaps Crumbs
• 5-8 Tbsp Unsalted Butter Melted
• PIE
• 8 oz Semisweet Chocolate Chopped
• 1 Cup Heavy Cream
• 1 Large Egg at Room Temperature
• 1  tsp Cayenne Pepper
• 1 tsp Ginger
• 1 1/4 tsp Cinnamon
• 1/4 tsp Salt
• WHIPPED TOPPING
• 1 1/2 Cups Heavy Cream
• 2-3 Tbsp Powdered Sugar
• 1/2 Heaping Tsp Cinnamon
• 1 Tsp Crushed Red Pepper Flakes

Directions for the Crust:
Preheat the oven to 350°.

Using a food processor or blender, make the gingersnap crumbs. If you do not have a food processor, you can also, put gingersnap cookies into a ziplock bag and use a rolling pin until they are finely crushed. Measure out 2 cups of crumbs and dump them into a mixing bowl.

Using your hands mix in the butter a little at a time until the crumbs are fully incorporated and the texture looks like wet sand. Firmly press the crumbs against the sides of a 9 inch pie pan and then press firmly into the bottom of the pan. You can use the underside of a measuring cup to get the bottom even and smooth. Boom.

Important: Chill the crust at least 15 minutes to help prevent cracking and crumbling when serving.

Bake the crust for 10-12 minutes or until slightly darkened. Remove it from the oven and place on a cooling rack. IF you crust has slid down on the sides while it was baking, use a wooden spoon to gently press and lift the crust back into place. Do this while it is cooling and it will hold it’s shape.

Directions for the Pie:
Keep the oven heated to 350º.

Put the chocolate into a heat proof bowl. I like to use my melamine bowls for this. In a sauce pan, heat the cream over a medium-high heat until it is scalded, but not boiling. You’ll notice the edges start to get a little bubbly right before it’s going to boil. Remove it from the heat and pour over the chocolate and let it stand 1 minute. Whisk together the hot cream and the chocolate until it’s fully blended and is a glossy ganache. Whisk in the egg, cayenne pepper, ginger, cinnamon and salt.

Put the cooled pie crust on a baking sheet. Pour the filling into the crust and bake 20-25 minutes, until the filling has set and is still slightly wobbly in the center. Remove the pie to a wire rack and let it cool completely; at least 1 hour.

Directions for the Topping:
In a stand mixer or a hand mixer,whip the cream, sugar and cinnamon together until soft peaks form. Once the pie is cooled, generously pile the whipped cream on top of the cooled pie and sprinkle it with the red pepper flakes.

This is a great pie to make ahead and keep in your fridge for up to a week. If you are doing that, just make and add the topping when you are ready to serve.

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