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:

1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, cut into cubes
3-4 tbsp ice water

Or use a store-bought 9-inch pie crust for convenience

For the Filling:

1 cup heavy cream
1 cup whole milk
8 oz semisweet or dark chocolate, chopped
1/2 cup granulated sugar
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp cayenne pepper (or less for a mild kick)
4 large egg yolks
1 tsp vanilla extract

Optional Toppings:

Whipped cream
Shaved chocolate
Cinnamon dusting
Chili flakes (for heat lovers)

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Instructions

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

For a graham cracker or Oreo crust, swap in your favorite cookie crust recipe.
Use bittersweet chocolate (70% cacao) for a richer, less sweet filling.
Adjust cayenne to taste — a little goes a long way!