Category: 
Chili Chocolate Pie
Serves 6 to 8
3 oz. unsweetened or bittersweet chocolate
1 can sweetened condensed milk
1 tsp. cayenne chili powder
3 large egg yolks
1 tsp. vanilla extract
1 unbaked pie crust
Lightly sweetened whipped cream
Heat the oven to 400 degrees F.
Line the pie crust with aluminum foil, fill with beans or rice and bake for 10 minutes.
Remove the foil and filling, prick the crust with a fork and bake for 5 more minutes.
Turn heat to 350 degrees F.
Melt the chocolate in the top of a double boiler with the water at a simmer. Remove from the heat.
Stir in the milk, cayenne and vanilla until well combined.
Whisk in the egg yolks.
Pour into the pie crust and bake for 20 to 25 minutes until just barely set.
Cool at room temperature.
Serve with whipped cream.
Cover and refrigerate any leftovers.
Serves 6 to 8
1 14 oz. can pumpkin puree
1 can sweetened condensed milk
3 tbsp. chopped candied ginger
1 tsp. hot chili powder such as cayenne
1/4 tsp. freshly ground black pepper
2 large eggs
1 tsp. cinnamon
1/4 tsp. freshly ground nutmeg
1 tsp. ginger powder
1 unbaked pie crust
To serve, lightly sweetened whipped cream
Heat the oven to 425 degrees F.
Combine pumpkin puree, sweetened condensed milk, candied ginger, spices and eggs. Whisk to combine.
Pour into a chilled pie crush, place on a baking sheet and put on the middle shelf of the heated oven.
Bake 10 minutes, then turn over to 325.
Bake for 30 to 40 minutes more or until the edges of the filling is just starting to puff.
Remove from the oven and cool on a rack until room temperature.
Serve with whipped cream.
Cover and refrigerate any leftovers.
Surprise Fruit Salad
Serves 4 to 6
1 cup low-fat yogurt
1 tbsp. minced fresh mint
2 slices fresh ginger, peeled and finely chopped
1/2 tsp. black pepper
1/2 tsp. cayenne powder
1/2 tbsp. lemon juice
2 to 3 cups seasonal fruit, cantaloupe, water melon, green grapes, blueberries, etc., any that aren’t too mushy.
I don’t use raspberries or blackberries for aesthetic reasons, the flavors are good.
Drain the yogurt through a coffee filter for 2 hours.
Combine drained yogurt, lemon juice, black pepper, cayenne, mint, and chopped ginger.
Gently combine with the fruit cut into bite size pieces. Garnish with mint sprigs.
Add 1/2 tsp. cayenne powder to your favorite dessert or sliced jalapenos to salads as a an
all-purpose quick way to add some spice to your desserts or salads.
Pat Schraier is a former professional cook who loves chilis. Her blog The Magic Chili Pepper Road Show
and website Hot and Spicy Recipes feature more recipes using chilis.
