Spicy Mexican Chocolate Pie

Yield: 1, 9-inch pie

• Prep Time: 30 minutes
• Cooling Time:45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour, 45 minutes

Ingredients:

For the crust:

•  2 cups finely chopped pecans
•  6 tablespoons unsalted butter, melted

For the filling:

• 1 (9 ounce) bag Bake Believe^® Dark Chocolate Baking Chips
• 1 cup heavy cream
• ½ cup milk
• ¼ cup honey
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon allspice
• ⅛ teaspoon cayenne pepper
• 2 eggs

For the topping:

• 1 cup heavy cream
• 2 tablespoons honey
• 1 tablespoon vanilla extract
• ¼ teaspoon cinnamon

Instructions:

For the crust:

1. Place pecans in a bowl. Add melted butter and stir until fully combined and moistened. Press mixture in the bottom and up the sides of a 9-inch pie plate. Transfer to freezer and chill while preparing filling.

For the filling:

1. Preheat oven to 350F. Place chocolate chips in a large bowl and set aside. Reserve 1 tablespoon of chocolate chips for garnishing finished pie.
2. Heat heavy cream and milk in a small saucepan, over low heat until it reaches a gentle boil. Remove from heat and pour hot cream over chocolate. Let the mixture stand for 30 seconds. Add honey, cinnamon, nutmeg, allspice, and cayenne pepper, then stir continuously until chocolate is melted and the mixture is fully combined and smooth. Add eggs and whisk to incorporate.
3. Pour filling into chilled pie shell and bake for 30 to 35 minutes or until set. Transfer to a wire rack to cool completely.

 For the topping:

1. Combine cream, honey, vanilla, and cinnamon in a mixing bowl. Whip with an electric mixer over high speed until soft peaks have formed. Transfer whipped cream to pie just before serving. Garnish with reserved chocolate chips.