Mexican Chocolate Chilli Pie
For the pastry case:
- 225g (8oz) butter, softened
- 100g (4oz) caster sugar
- 300g (10oz) plain flour
- 40g (1½oz) cornflour
For the filling:
- 200g dark chocolate
- 100g (4 oz) butter
- 1 tbsp instant coffee, dissolved in a tablespoonful of boiling water
- 1 level tsp mild chilli powder
- 1-2 tsp ground cinnamon
- 142ml soured cream
- 175g (6oz) dark Muscovado sugar
- 3 eggs
A 30cm round baking dish
For the base, cream the butter and sugar together well. Add both flours, making a fairly stiff dough. Press pastry into the tin as evenly as possible then crimp the top edge. Leave in the freezer for at least 30 minutes.
2, 3 and 4 oven AGA: Bake for 10-15 minutes on the oven grid shelf on the floor of the baking or roasting oven. Use the cold plain shelf slid on the second runners down in the roasting oven, until pale brown.
For the filling, break the chocolate into an ovenproof bowl and melt it with the butter, coffee and spices in the simmer oven. Cool a little before beating in the cream, sugar and eggs then pour the filling into the pastry base.
Bake for a further 25 minutes until the filling is set ensuring it does not get too brown and using the cold shelf above in both ovens for the last 10 minutes in particular. Cool. Serve dusted with icing sugar and have whipped cream or ice cream with the pie. Fresh fruit is served with this dessert in hot countries.
Conventional cooking: Bake in a moderately hot oven 190°C (375°F) Gas Mark 5 for 15 minutes the fill and return to the oven for a further 30-40 minutes until the filling has set.