Gwyneth Doland, writer for Fiery Foods Central, shares her recipe for this spicy dessert. This fluffy pie is a lighter alternative to dense, rich pumpkin pie most of us are used to. It’s served chilled, so the red chile kick comes as a pleasant contrast.
Mary Jane’s recipe is based on one by the Barefoot Contessa (Ina Garten), but the shoeless TV cook wouldn’t dare to use red chile powder! You will need a springform pan for this cake since it would be difficult to get it out of a regular cake pan in one piece. If desired, you can use semisweet chocolate instead of bittersweet in the filling, and the cake will be slightly sweeter.
My friend Richard Sterling developed this recipe, which is his version of how the Spaniards transformed Montezuma’s favorite spicy beverage with the addition of alcohol. He commented: “Salud! Drink to the Old World and the New.”