Mexican Hot Chocolate Pie

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Sugar cookie pie crust:
1 1/2 cups of all-purpose flour
1/2 cup of icing sugar
1/4 tsp salt
1 1/2 cups of cold butter cut into pieces
1 egg yolk
Mexican chocolate filling:
1 1/2 cups of heavy cream
2 cinnamon sticks or 1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup of sugar
10 ounces of Mexican chocolate or a combo of dark and milk chocolate, finely chopped
For the crust:
1. Add flour, icing sugar, and salt in a food processor and pulse a few times to combine.
2. Add the butter, and process until the butter is blended coarsely. Add in the egg yolk, and process in 10-second pulses, until the mixture is granular, and clumps begin to appear.
3. Dump the dough onto a work surface. Finish blending the dough with the heel of your palm. Form the dough into a disk and place it between two pieces of parchment or wax paper.
4. Roll the dough, making sure to turn the disk frequently to ensure it's even. The dough will be about 1/8 inch thick.
5. Refrigerate the dough for 2 hours, or freeze for 1 hour. When ready to bake, allow the dough to sit at room temperature for about 10 minutes, or until it's pliable and can be formed without breaking.
6. Remove the dough from the paper, and form into a buttered tart pan. Trim the excess and prick the bottom with a fork and freeze for 30 minutes, or longer.
7. Preheat the oven to 400 degrees.
8. Lightly butter a piece of foil and form it to fit on top of the crust. Place pie weights, dried beans, or rice on the foil. Bake the crust for 25 minutes, then carefully remove the foils and weights, and bake for another 7-10 minutes. Cool completely.
For the filling:
1. In a medium saucepan, combine the cream, cinnamon sticks, nutmeg and cayenne powder. Bring to a boil, andset aside.
2. Place the sugar in a skillet with high sides, and over medium heat, melt the sugar. Stir occasionally with a silicon spatula until completely melted. You want the sugar to be a rusty amber color.
3. Remove the skillet from the heat and pour in the hot cream. It will bubble furiously, so be careful. Stir the mixture to make sure all the caramel is incorporated and not stuck to the bottom. Allow the mixture to steep for 1 hour. Discard cinnamon sticks and strain the mixture.
4. Put the chocolate into a heat-proof bowl.
5. Reheat the cream mixture and bring to a boil over medium heat. Pour hot cream over the chopped chocolate and allow to sit for 1 minute without mixing.
6. With a spatula, mix the cream and chocolate until you have a thick, silky ganache.
To assemble the pie:
1. Pour the ganache into the cooled pie crust. Refrigerate until set, at least 2 hours.
2. Top with whipped cream.
Approximate nutritional values per serving (202g): Calories 713, Total Fat 45g, Saturated Fat 25g, Cholesterol 24mg, Sodium 537mg, Total Carbohydrate 78g, Dietary Fiber 1.6g, Sugar 55g, Protein 8.4g, Calcium 113g, Iron
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About: Stater Bros. Markets began as a single grocery store in Yucaipa, California. Twin brothers Cleo and Leo Stater purchased the original Stater Bros. Markets in 1936 with the goal of providing quality groceries at the best prices available. Located primarily in Southern California, you're never far from fresh, affordable food. Our supermarkets offer a great selection of produce, meats, seafood, wine, and grocery items. Many of our locations have on-site deli, floral, and bakery departments as well.
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