Mexican Chocolate Pie Bites

Place ½ c milk in a measuring cup and add the cornstarch. Stir until the cornstarch is completely and uniformly incorporated into the milk. Set aside.

Place the milk into a sauce pan. Add the salt, cinnamon and cayenne pepper. Stir to mix.
Add the cocoa powder and sweetener to the sauce pan. Turn the heat to medium and begin to cook the pudding while constantly stirring it. At this point you just want to get the ingredients mixed in and dissolved and the temperature of the milk to warm.
Once the ingredients are mixed in and the milk is warm, restir the cornstarch slurry and add it to the pudding mixture while you are stirring.
Continue to cook the pudding mixture on medium heat while continuously stirring it and bring it to a boil. Once the pudding starts to boil, lower the heat and cook continue to cook the pudding for 1-2 min while stirring it.
Remove the pudding from the cook top and immediately stir in the vanilla extract.
Pour the pudding through a strainer to remove any lumps and into a bowl. Cover the pudding with plastic wrap making sure that the wrap is in contact with the surface of the pudding. Let it cool to warm and then place into the refrigerator to chill.

Fill each pie bite with 2 tsp of Mexican chocolate pudding. Garnish with Reddi-wip and serve.