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Mexican Chocolate Cream Pie




Source of Recipe


Internet


List of Ingredients




One 9-inch pie shell
7 to 8 ounces semi-sweet chocolate, melted
2 cups plus 2 Tablespoons baking sugar
4 eggs, beaten
2 teaspoons pure almond extract
2 Tablespoons plus 2 teaspoons butter
4 Tablespoons cornstarch
3 cups whole milk
3 Tablespoons cinnamon
Whipped cream or meringue for topping


Recipe



Prepare and bake 9-inch pie shell. Set aside to cool. Melt chocolate in double boiler over simmering water. Cool.

Combine sugar and sifted corn starch together well. In double boiler, place combined sugar and cornstarch with eggs, almond extract, butter, and milk. Cover over medium heat, stirring occasionally, until thickened. Add melted chocolate; mix together well. Add cinnamon and beat until smooth. Pour into prepared pie shell. Cool. Top with favorite whipped cream topping or meringue.