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This pudding-like pie was gobbled up quickly when we made it in our test kitchen. Tasters love the slight chile heat that spikes the velvety chocolate filling. We love the creative name the customers who submitted the recipe came up with!

INGREDIENTS

For crust: Preheat oven to 350 degrees. Stir together crumbs, butter, sugar, and Espresso Powder and press into a 9-inch pie plate. Bake until crisp, about 15 min. Set on a rack to cool completely.

For filling: Whisk sugar with cornstarch, salt, and egg yolks in a 3-quart saucepan until combined. Continue to whisk while pouring in the milk in a slow stream. Set the saucepan over medium heat and continue to whisk until mixture comes to a boil. Reduce heat to a simmer and whisk for 1 more min.; the mixture should be thick. Remove from heat and whisk in chocolate, butter, extract, and ground chiles. Transfer filling to a bowl and cover with plastic wrap so that the plastic is touching the surface of the filling. Let cool completely, about 2 hours. Spoon cooled filling into the crust. Loosely cover pie and chill for at least 6 hours.

For topping: Just before serving, use an electric mixer to beat cream with sugar and raspberry extract until it holds stiff peaks. Spoon the whipped topping over the pie. Dust pie with Black Onyx Cocoa Powder and garnish with fresh raspberries.

Try using this pie filling for our Amish Style Fried Pies recipe.