This is an Mayan-inspired pie that's filled with rich dark chocolate, cinnamon and chipotle and Ancho peppers. It's nice and sweet, as long as you can survive its bite.
Step 1: Making the Crust
Step 1: Gather your ingredients.
• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 stick (1/2 cup) cold unsalted butter, cut into pieces
• 2-4 Tbsp ice-cold water
NOTE: For a great crust, make sure to use real butter and ice-cold water, which will result in a flakier crust.
Step 2: Making the Crust
Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disc. Refrigerate until firm, at least 1 hour.
Step 3: Making the Crust
Trim dough to a 1-inch overhang. Fold under itself to form a rim and press to seal. Using thumb and forefinger, crimp rim of crust, or use a fork to press a decorative crust. Refrigerate until ready to use.
Step 4: Making the Filling
Step 4: Gather your ingredients.
• 1 cup sugar
• 3 Tbsp unsweetened cocoa
• 1/4 tsp ground chipotle chili pepper
• 1/2 tsp cinnamon
• 3-4 dried ancho peppers, approximately 1/2 cup diced (use less if you would like less heat)
• 2 eggs
• 1/4 heavy whipping cream
• 1 stick (1/2 cup) butter
• 1 tsp vanilla
Step 5: Making the Filling
Step 5: Preheat oven to 350�. Remove the stems and seeds from the Ancho peppers; chop the peppers into small pieces.
Step 6: Making the Filling
Step 7: Making the Filling
Step 7: Melt butter on low heat in a saucepan; when completely melted, add butter, eggs, heavy whipping cream and vanilla to the dry ingredients. Mix until smooth.
Step 8: Baking the Pie
Step 8: Pour mixture into pie crust. Bake until filling is set and crust is a golden brown, approximately 45 minutes.
Step 9: Enjoy the Pie
Step 9: Let cool, then enjoy El Chupacabra with a glass of milk to help cut back on the heat.