This Mexican Chocolate Pie is brought to you by my love of all things sweet and spicy.
Last year I got obsessed with pie. Or more like the idea of pie. I went on a crazy pie cookbook buying spree and ended up with a small stockpile. I justified all of these amazon deliveries (wahoo to two day shipping!) to my husband by promising we’d have one KILLER dessert spread for Thanksgiving.
The only problem? We went for the non-traditional route and ended up having taco’s for dinner instead of turkey. Fast forward a few months and here we are. It’s February and I hadn’t made a pie. After browsing through a few different options I finally decided on this Mexican Chocolate Pie from Allison Kave’s book, First Prize Pies.
Before you run for the hills, hear me out. Mexican chocolate, or spicy chocolate, is one flavor you have to try. That sweet and spicy combo is out of this world and a completely unique way to satisfy your sweet tooth! You can already find a few variations right here on the site in my Mexican Hot Cocoa and Spicy Chocolate Cake! But this pie is a flavor all on it’s own. We’re making a rich and decadent ganache and turning it into a custard pie that’s sprinkled with just enough spices to give it a nice kick.
- 1 pie crust, ready for the oven
- 1 cup (8oz) semi sweet chocolate chips
- 1 cup heavy cream
- 1 large egg
- 1 teaspoon cayenne pepper
- 1-1/2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- whipped cream
- Preheat your oven to 350 degrees.
- Place your chocolate chips in a glass bowl and set aside.
- Heat your heavy cream in a saucepan until just simmering. Pour over your chocolate and allow to sit for 1-2 minutes. Stir until silky smooth.
- Stir in the egg, cayenne, ginger, cinnamon, and salt. Pour the filling into your prepared pie crust.
- Bake 25 minutes or until filling is set.
- Serve chilled with whipped cream.
If you liked this recipe you’ll love First Prize Pies. Pick up your copy today.