Mexican Chocolate Pie is a decadent dessert with a spicy twist, combining rich chocolate flavor with warm notes of cinnamon and a hint of cayenne. Set in a buttery crust and topped with whipped cream or a dusting of cocoa, this pie is bold, indulgent, and unforgettable.
Why You’ll Love This Recipe
- A perfect mix of sweet, spicy, and rich.
- Silky smooth chocolate filling.
- Easy to make with a stunning presentation.
- Great for holidays or dinner parties.
- Customizable spice level.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Semi-sweet or dark chocolate chips
- Heavy cream
- Eggs
- Sugar
- Ground cinnamon
- Ground cayenne pepper (adjust to taste)
- Vanilla extract
- Salt
- Pre-baked pie crust (graham cracker or traditional)
- Whipped cream or cocoa powder (for topping)
Directions
- Preheat oven to 350°F (175°C).
- In a saucepan over low heat, melt chocolate with heavy cream, stirring until smooth. Remove from heat.
- In a separate bowl, whisk together eggs, sugar, cinnamon, cayenne, vanilla, and salt.
- Slowly whisk the warm chocolate mixture into the egg mixture until well combined.
- Pour filling into pre-baked pie crust.
- Bake for 30-35 minutes, or until the center is set but slightly jiggly.
- Cool to room temperature, then chill for at least 2 hours before serving.
- Top with whipped cream or dust with cocoa powder before serving.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 50 minutes
Variations
- Mexican Mocha: Add a teaspoon of instant espresso powder.
- Nutty Twist: Top with chopped toasted pecans or almonds.
- Crust Options: Use chocolate cookie crust or add cinnamon to your traditional pie crust.
- Dairy-Free: Use coconut milk instead of cream and dairy-free chocolate.
Storage/Reheating
- Storage: Keep covered in the fridge for up to 4 days.
- Freezing: Freeze slices or the whole pie for up to 2 months. Thaw overnight in the fridge.
- Reheating: Best served chilled or at room temperature. Avoid reheating.
FAQs
How spicy is this pie?
It has a mild heat; adjust cayenne to your preference.
Can I use milk chocolate?
You can, but it will be sweeter and less intense.
Is the filling supposed to be soft?
Yes, it should be silky and slightly firm when chilled.
Can I make this ahead?
Absolutely! It’s even better the next day.
What if I don’t have cayenne?
You can skip it or substitute with a pinch of chili powder.
Can I use store-bought crust?
Yes, graham or traditional pie crusts work well.
Does it need to be refrigerated?
Yes, keep it chilled for best texture and flavor.
Can I double the recipe?
You can, but use two pie crusts or a deep dish.
What pairs well with this pie?
Whipped cream, berries, or even a scoop of vanilla ice cream.
Is this gluten-free?
Use a gluten-free crust to make the pie gluten-free.
Conclusion
Mexican Chocolate Pie is a show-stopping dessert with a unique blend of flavors that sets it apart. Rich chocolate, warming spices, and a buttery crust come together for an unforgettable slice that’s perfect for any occasion. Try it once, and it’ll become a regular in your dessert rotation!
Print
Mexican Chocolate Pie
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours
- Yield: 8 slices
- Category: Dessert
- Method: No Bake/No Cook (with pre-baked crust)
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
This Mexican Chocolate Pie takes silky chocolate filling to the next level with warm spices like cinnamon and a subtle kick of cayenne. It’s a decadent dessert with a flaky crust and bold flavor that’s perfect for holidays, dinner parties, or anytime you want to impress.
Ingredients
For the Crust:
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1 1/4 cups all-purpose flour
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1/2 tsp salt
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1/2 cup cold unsalted butter, cut into cubes
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3-4 tbsp ice water
Or use a store-bought 9-inch pie crust for convenience
For the Filling:
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1 cup heavy cream
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1 cup whole milk
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8 oz semisweet or dark chocolate, chopped
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1/2 cup granulated sugar
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1/4 tsp salt
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1 tsp ground cinnamon
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1/4 tsp cayenne pepper (or less for a mild kick)
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4 large egg yolks
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1 tsp vanilla extract
Optional Toppings:
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Whipped cream
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Shaved chocolate
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Cinnamon dusting
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Chili flakes (for heat lovers)
Instructions
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Make the Crust (if not using store-bought):
In a bowl, mix flour and salt. Cut in butter until the mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough comes together. Form into a disc, wrap, and chill for 30 minutes.
Roll out and press into a 9-inch pie pan. Prick the bottom, line with parchment, and fill with pie weights.
Bake at 375°F (190°C) for 15 minutes, remove weights, and bake 10 more minutes until golden. Let cool. -
Prepare the Filling:
In a medium saucepan, heat cream and milk over medium heat until steaming but not boiling.
Remove from heat, add chopped chocolate, and stir until smooth.
Whisk in sugar, salt, cinnamon, and cayenne. In a separate bowl, whisk egg yolks. Slowly add a bit of the warm chocolate mixture to the yolks to temper them, then stir everything back into the saucepan.
Return to low heat and stir constantly until slightly thickened (about 5–7 minutes). Remove from heat and stir in vanilla. -
Assemble & Chill:
Pour filling into the cooled crust. Smooth the top and chill for at least 4 hours or overnight until set. -
Serve:
Top with whipped cream, shaved chocolate, or a pinch of cinnamon. Slice and enjoy chilled.
Notes
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For a graham cracker or Oreo crust, swap in your favorite cookie crust recipe.
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Use bittersweet chocolate (70% cacao) for a richer, less sweet filling.
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Adjust cayenne to taste — a little goes a long way!
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