This Mexican Chocolate Pie is the perfect combination of 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.
Mexican Chocolate Pie
Ingredients
- 1 pie crust ready for the oven
- 1 cup semi sweet chocolate chips
- 1 cup heavy cream
- 1 large egg
- 1 tsp cayenne pepper
- 1-1/2 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp salt
- whipped cream
Instructions
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Preheat your oven to 350 degrees.
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Place your chocolate chips in a glass bowl and set aside.
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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.
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Stir in the egg, cayenne, ginger, cinnamon, and salt. Pour the filling into your prepared pie crust.
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Bake 25 minutes or until filling is set.
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Serve chilled with whipped cream.
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Bonita Struve says
I’m trying this recipe today! It looks beautiful. I’m 90% gluten free and therefore, am not a pie baking pro. I have 2 questions:
Should I put the filling in a room temperature crust or frozen?
And, is the cayenne ground? From the pictures, it looks like the pie has been sprinkled with red pepper flakes. I thought the flakes were added afterwards for aesthetics.
Thank you.
Bonita Struve
Jesseca says
I’d suggest adding the filling to a room temperature crust. The flakes were added after as a garnish and to give it just a little more bite, but they are definitely optional.
joel says
fresh or ground ginger?
Jesseca says
Ground. I will add that into the recipe.
Kelly says
Mexican hot chocolate isn’t spicy. It has spices, but not any kind of heat.
Jesseca says
Good to know. I’ve actually had both spicy and spice flavored versions so I wasn’t aware it tended to be more mild in spice. It’s always great to get more information from readers!
Martha says
This recipe sounds interesting! Should I prebake the pie crust? And could I use dark chocolate chips? Thanks for any help!
Jesseca says
I did not pre bake the crust, but you could for a few minutes if you wanted. I would make sure to keep it slightly under baked since you will be baking a second time.
As for the chocolate chips, dark chocolate should be fine. I used semi sweet for this pie but have used dark chocolate as a substitute in other recipes.