Indulge in the delightful flavors of Mexico with our Mexican Chocolate Pie. It’s a perfect blend of rich, velvety chocolate meets the subtle kick of cinnamon and a hint of spice. It’s a dessert you won’t want to miss.
Why You’ll Love This Pie Recipe
- Rich and Decadent: One slice of this and you’re sure to satisfy even the sweetest of cravings.
- Make-Ahead: You can make this pie up to 2 to 4 days in advance, making it a go-to dessert for holidays and parties.
Last year I became obsessed with 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. While all of the books I had delivered were drool worthy, I finally decided on this Mexican Chocolate Pie from Allison Kave’s book, First Prize Pies.
Buckle up for this flavor party. like a sultry dance of rich, velvety chocolate with a spicy, smoky twist. You’ve got the deep cocoa notes, a hint of cinnamon, and just a touch of chili warmth. It’s like a cozy hug for your taste buds, tingling with a delightful kick. Imagine a classic chocolate pie with a sultry Latin flair. It’s sweet, it’s spicy, and it’s absolutely sensational!
Mexican Chocolate Pie Ingredients
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.
- Pie crust: Homemade or store-bought will work for this recipe, but I do suggest a classic butter crust over a cookie crust.
- Chocolate chips: For this recipe, you are going to want to use semi sweet.
- Heavy cream: Heavy cream is the fat base to the custard portion of this pie.
- Eggs: It’s always best to use large eggs that are at room temperature, which helps to avoid over mixing.
- Spices: Cayenne, ginger, cinnamon, and salt.
How To Make Chocolate Pie
- PREP: Preheat the oven to 350 degrees.
- CHOCOLATE: Place your chocolate chips in a glass bowl and set aside. Heat the heavy cream in a saucepan until just simmering. Pour over the chocolate and allow to sit for 1-2 minutes. Stir until silky smooth.
- FILLING: Stir in the egg, cayenne, ginger, cinnamon, and salt. Pour the filling into your prepared pie crust.
- BAKE: Bake 25 minutes or until filling is set. Serve chilled with whipped cream.
- Pie Dish: Ok, I have an insane amount of pie dishes in my home, however you cannot go wrong with a clear pie plate (affiliate) or white pie dish (affiliate). They both give you a beautiful display and compliment any pie flavor.
- Crust Shield: My secret kitchen tool that saves me from burning my crust. A pie shield (affiliate) is a silicone circle that places over the edges of your crust. This keeps them from burning while letting the center cook fully.
- Silicone Spatulas: I have said it before, and will continue to say, I LOVE my silicone spatulas (affiliate). They are so good for so many things, including pie batter.
Mexican Chocolate Pie has a spicy kick thanks to ingredients like cinnamon and chili powder, giving it a unique flavor profile. Each bite gives you a little bit of spice with a lot of sweet. It’s the perfect balance of both worlds.
Absolutely! Feel free to adjust the amount of cinnamon and cayenne to suit your taste buds.
Totally! It actually tastes even better after a day or two, allowing the flavors to meld together.
Pop it in the fridge, and it’ll stay good for up to 3-4 days. But let’s be real, it’s not likely to last that long! Be sure to keep it covered with plastic wrap for optimal freshness.
Patience is key! Don’t rush the mixing process, and let it cool properly for that smooth, velvety finish.
Mexican Chocolate Pie
- 1 pie crust ready for the oven
- 1 cup semi sweet chocolate chips
- 1 cup heavy cream
- 1 large egg
- 1 tsp cayenne pepper
- 1½ tsp ginger
- 1 tsp cinnamon
- 1/4 tsp 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.
- Let the pie cool to room temperature, cover, and transfer to the refrigerator until cold.
- Serve chilled with whipped cream.