Editor-in-Chief & Publisher: MIR JAVED RAHMAN


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Issue Date 24 - 30 Dec, 2016 at 2:00 PM

Mexican Cream Pie

Mexican Cream Pie
Ingredients
For crust:
• 11/2 cups graham cracker crumbs, divided
• 2tbsp sugar
• 1tsp ground cinnamon
• 1/8 tsp salt
• 2tbsp egg white
• 2tbsp butter, melted
• Cooking spray

For filling:
• 1/2 cup sugar
• 2tbsp cornstarch
• 1tbsp unsweetened cocoa
• 1/4 tsp instant coffee granules
• 1/8 tsp salt
• 1/8 tsp ground red pepper
• 1 large egg
• 1 large egg yolk
• 13/4 cups 2% reduced-fat milk
• 2oz. dark chocolate, chopped
• 11/2 cups frozen reduced- calorie whipped topping, thawed

Method
Preheat oven to 180°C. To prepare the crust, reserve a tablespoon crumbs for topping then combine the remaining crumbs, sugar, cinnamon and salt in a bowl, stirring well then add in egg white and butter. Press crumb mixture onto the bottom and sides of a 9-inch pie plate coated with cooking spray. Bake until lightly toasted then cool completely on a wire rack. To prepare filling, combine sugar and the next seven ingredients (through egg yolk) in a bowl, stirring well with a whisk. Place milk in a medium, heavy saucepan over medium-high heat and cook until tiny bubbles form around edge (do not boil). Gradually, add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to the pan and cook over medium heat until thick and bubbly, stirring constantly. Remove from heat and add chocolate, stirring until smooth. Place the pan in a large ice-filled bowl until mixture cools, stirring occasionally. Place spoon fillings into the crust and cover the surface of filling with plastic wrap. Chill for at least three hours or until set then remove plastic wrap. Spread whipped topping over the pie and sprinkle with reserved cracker crumbs.





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