National Pie Day was January 23rd. I made a Mexican Chocolate cream pie, and then foolishly forgot to photograph it. Let’s all use our imaginations!

Picture this: a delicate, flaky, and crumbly chocolate pate sablee crust. A thick layer of cinnamon chocolate ganache seasoned with red chili pepper flakes (just a few), made light and fluffy with extra whipping cream. Topping it all off was some cinnamon whipped cream and chopped chocolate chunks. YUM!

So, here’s the recipe (more or less):

Ganache filling:

8 oz dark chocolate, chopped

1 tbsp cinnamon

1 tsp red pepper flakes

3/4 cup whipping cream

1/2 cup whipped cream

Heat the whipping cream with the cinnamon and red pepper flakes. Just before it starts to boil, pour it over the chopped chocolate so that all the chocolate is covered with the cream mixture. Let sit for 5 minutes, then stir to a rich and thick consistency. Fold in whipped cream.

Chocolate pate sablee:

8 tbsp butter, cold, cut into pieces or slivers

1 cup powdered sugar

1 egg yolk

1 tsp salt

1 1/4 cup flour

1/2 cup cocoa

Sift flour, cocoa, sugar, and salt together. Cut in butter. Add egg yolk. Lightly mix the crumbly mixture with your hands, but don’t work it too much. Press down into a pie or tart pan, but don’t press too much, or it will become tough. Butter the shiny side of a piece of foil, and form the foil around the dough in the pan. Bake at 375 F for approximately 30 minutes. Remove foil, and bake for another 20-some minutes until firm. Let cool.

Cinnamon Whipped Cream:

1/2 cup whipping cream

1/4 cup powdered sugar

1 tbsp cinnamon

Combine all ingredients and beat until fluffy.


To assemble:

Take your tart/pie shell and fill with the ganache mixture. Cover the ganache mixture with the cinnamon whipped cream. Top with chopped dark chocolate or sprinkle some cinnamon/cocoa powder to garnish. Keep refrigerated for 3-5 days.