Mexican Chocolate Pie

Mexican chocolate pie is a rich, silky dessert infused with the bold flavors of cinnamon, a touch of chili, and deep, bittersweet chocolate. Wrapped in a flaky or graham cracker crust, this pie offers a warm, spiced twist on classic chocolate pie—perfect for holidays, dinner parties, or a unique dessert any time of year.

Why You’ll Love This Recipe

This pie brings together the luxurious creaminess of traditional chocolate pie with the complex, comforting flavors of Mexican chocolate. It’s easy to make, yet elegant enough to impress. With just the right amount of spice and sweetness, it’s a crowd-pleasing dessert that stands out from the ordinary.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs or traditional pie crust (pre-baked)
• Granulated sugar (if using graham crust)
• Melted butter

For the filling:

• Bittersweet or semisweet chocolate, chopped
• Whole milk or half-and-half
• Heavy cream
• Egg yolks
• Granulated sugar
• Cornstarch
• Cinnamon
• Vanilla extract
• Cayenne pepper or chili powder (just a pinch for warmth)
• Salt

Optional toppings:

• Whipped cream
• Chocolate shavings
• Cinnamon dusting
• Crushed toasted nuts

Directions

this recipe

1. Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie dish and bake at 350°F (175°C) for 8–10 minutes. Let cool. (Skip if using a pre-baked pastry crust.)
2. Make the filling: In a medium saucepan, whisk together sugar, cornstarch, cinnamon, salt, and a pinch of cayenne.
3. In a bowl, whisk egg yolks, then slowly whisk in the milk and cream. Add to the dry ingredients in the saucepan.
4. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles (about 5–7 minutes).
5. Remove from heat and stir in chopped chocolate and vanilla extract until smooth.
6. Pour the filling into the cooled crust. Smooth the top with a spatula.
7. Chill for at least 4 hours or until set.
8. Before serving, top with whipped cream, a sprinkle of cinnamon, or chocolate shavings if desired.

Servings and timing

Makes 8 slices
Prep time: 15 minutes
Cook time: 15 minutes
Chill time: 4 hours
Total time: approximately 4 hours 30 minutes

Variations

• Spiced Mexican Mocha Pie: Add instant espresso powder to the filling for a coffee kick.
• Nut Crust: Use ground almonds or pecans mixed with graham crackers for extra flavor.
• Extra Heat: Increase the cayenne or add a few drops of chili oil for those who love spice.
• Vegan Version: Use coconut milk, dairy-free chocolate, and a cornstarch-thickened eggless filling.
• No-Bake: Use a no-bake crust and chill the filling without baking for a quicker version.

storage/reheating

Store the pie covered in the refrigerator for up to 4 days. It’s best served cold, but if you’d like a softer texture, let it sit at room temperature for 10–15 minutes before slicing. This pie does not freeze well due to the custard filling.

FAQs

What makes it “Mexican” chocolate pie?

Mexican chocolate typically includes cinnamon and sometimes chili, which gives the pie a warm, slightly spicy flavor profile.

Can I use store-bought Mexican chocolate?

Yes! Brands like Ibarra or Abuelita work great—just chop and melt them into the filling. Adjust sweetness as needed.

Is it very spicy?

No, it’s more warming than spicy. You can always adjust the cayenne to taste.

Can I make this pie ahead of time?

Absolutely! It’s perfect for making a day in advance—it actually slices better after chilling overnight.

Do I have to use a graham cracker crust?

Nope! A flaky pastry crust or chocolate cookie crust also works beautifully.

Can I use milk chocolate instead?

You can, but the filling will be sweeter and less intense. Bittersweet or semisweet gives a better balance with the spices.

How do I keep the filling smooth?

Whisk constantly while cooking and strain the mixture before pouring into the crust if needed.

Can I freeze this pie?

It’s not recommended—custard pies tend to separate or become watery when thawed.

What’s the best topping?

Whipped cream with a dusting of cinnamon or chili powder is perfect. Chocolate curls or toasted nuts add extra flair.

Can I make it gluten-free?

Yes—use a gluten-free crust, and ensure your chocolate and other ingredients are gluten-free.

Conclusion

Mexican chocolate pie is an indulgent, spice-kissed twist on the classic chocolate dessert. With its silky texture, bold flavor, and just a hint of heat, it’s the perfect finish to a festive meal or a cozy night in. Whether you’re serving guests or treating yourself, this pie is guaranteed to leave an impression.

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