Description
This Mexican chocolate pie is a decadent twist on classic chocolate pie — smooth, silky filling infused with warm cinnamon and a touch of spice. The sweet heat is balanced with rich cocoa and a flaky crust. Perfect for holidays, dinner parties, or when you’re craving something a little extra.
Ingredients
For the crust:
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1 1/4 cups graham cracker crumbs or crushed chocolate wafers
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1/4 cup sugar
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6 tbsp unsalted butter, melted
(Or use a pre-baked 9-inch pie crust)
For the filling:
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1 cup heavy cream
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1/2 cup whole milk
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8 oz semisweet or dark chocolate, chopped
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2 large eggs
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1/3 cup granulated sugar
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1 tsp ground cinnamon
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1/4 tsp cayenne pepper (or to taste)
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1/4 tsp salt
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1 tsp vanilla extract
For topping (optional):
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Whipped cream
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Shaved chocolate or cinnamon sprinkle
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Pinch of chili powder for garnish
Instructions
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Make the crust:
Preheat oven to 350°F (175°C). In a bowl, mix crumbs, sugar, and melted butter until combined.
Press into a 9-inch pie pan and bake for 8–10 minutes. Let cool completely. -
Make the filling:
In a saucepan over medium heat, warm cream and milk until just steaming. Remove from heat and stir in chopped chocolate until smooth and melted.
In a separate bowl, whisk eggs, sugar, cinnamon, cayenne, salt, and vanilla. Slowly whisk in the warm chocolate mixture to temper the eggs. -
Bake the pie:
Pour filling into the cooled crust. Bake at 325°F (160°C) for 25–30 minutes, or until the edges are set but the center is slightly wobbly.
Cool at room temp for 1 hour, then chill at least 2 hours before serving. -
Serve:
Top with whipped cream, chocolate shavings, or a dusting of cinnamon or chili powder if desired.
Notes
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Cayenne adds subtle heat — adjust to your liking or leave out for a milder pie.
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Use high-quality chocolate for the best flavor.
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Pie can be made 1–2 days ahead and kept chilled.