Home » Desserts » Mexican Chocolate Pie Recipe
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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.
Fan of a good pie? Honestly, same! Try my Banana Cream Pie Bars, Caramel Apple Pie, Lemon Pie Bars, or Easy Apple Pie!
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.
Helpful Tools
- Pie Dish: Ok, I have an insane amount of pie dishes in my home, however you cannot go wrong with aclear pie plate(affiliate) orwhite 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. Apie 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 mysilicone spatulas(affiliate). They are so good for so many things, including pie batter.
Recipe Notes:
What makes Mexican Chocolate Pie different from regular chocolate pie?
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.
Can I adjust the level of spiciness in the pie?
Absolutely! Feel free to adjust the amount of cinnamon and cayenne to suit your taste buds.
Can I make this pie ahead of time?
Totally! It actually tastes even better after a day or two, allowing the flavors to meld together.
How should I store leftover pie?
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.
Any tips for getting that perfect, silky texture?
Patience is key! Don’t rush the mixing process, and let it cool properly for that smooth, velvety finish.
More Must Try Chocolate Desserts
-
Best Chocolate Cake Recipe
-
Chocolate Peanut Butter Mug Cake
-
Easy Chocolate Cupcakes
-
Chocolate Pecan Pie Recipe
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4.53 from 19 votes
Mexican Chocolate Pie
Created by: Jesseca
Course Desserts
Cuisine American
Prep Time 20 minutes minutes
Cook Time 25 minutes minutes
Chill Time 1 hour hour
Total Time 1 hour hour 45 minutes minutes
1 pie
This Mexican Chocolate Pie is the perfect combination of sweet and spicy. Rich chocolate is complimented by the slight heat of cayenne. The duo is incredible and delicious!
Ingredients
- 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
Instructions
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.
Nutrition
Serving: 1Servings | Calories: 316kcal | Carbohydrates: 26g | Protein: 4g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Cholesterol: 57mg | Sodium: 182mg | Fiber: 2g | Sugar: 14g
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Reader Interactions
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Carol Hardesty says
Way too much pepper. You have to double the recipe to get it to fill a pie shell.
This really tasted like melted chocolate chips.
I was very disappointed.Reply
Jesseca says
Hi Carol, did you use a deep pie shell? That would definitely make the filling not fit. This is a spicy chocolate cake so it’s meant to have a kick, but I get that it’s not for everyone.
Reply
Carol Hardesty says
I did use a regular pie shell. Do you have a recipe that the filling is cooked, like a custard?
Jesseca says
Hi Carol, I don’t at the moment, but if it’s something you are interested in I can work on it this weekend and post monday or tuesday of next week. Or you can check out this incredible pie from my friend Amber. It’s a custard based type chocolate pie. Very good.
Chocolate enjoyer says
I liked this, followed the recipe the same save for the cayenne since I don’t have that, it was good, I liked it even though I don’t tend to like chocolate in it’s semi-sweet formI was curious to know if this recipe would work with a block of abuelita Mexican chocolate, itll add sugar for those like me and it’ll have the Mexican chocolate flavors in addition to the spices added. if I make it again with abuelita I’ll let yall know if it works.
Jesseca says
I would love to hear if you try this! I’d be interested in giving it a go.
Gunny Wallen says
Made this tonight. 1tsp of cayenne made it VERY spicy. I’d suggest maybe half as muchReply
Jesseca says
Thanks for the feedback, Gunny. We really like the heat, but I will definitely add a note to adjust the cayenne for a more mild flavor.
Reply
E says
Do I put the pie straight out of the oven into the refrigerator?
Reply
Jesseca says
No. Let the pie come to room temperature before refrigerating. I’ll add that to the recipe instructions.
Reply
Martha says
This recipe sounds interesting! Should I prebake the pie crust? And could I use dark chocolate chips? Thanks for any help!
Reply
Jesseca says
I did not pre bake the crust, but you could for a few minutes if you wanted. I would make sure to keep it slightly under baked since you will be baking a second time.
As for the chocolate chips, dark chocolate should be fine. I used semi sweet for this pie but have used dark chocolate as a substitute in other recipes.Reply
Kelly says
Mexican hot chocolate isn’t spicy. It has spices, but not any kind of heat.
Reply
Jesseca says
Good to know. I’ve actually had both spicy and spice flavored versions so I wasn’t aware it tended to be more mild in spice. It’s always great to get more information from readers!
Reply
joel says
fresh or ground ginger?
Reply
Jesseca says
Ground. I will add that into the recipe.
Reply
Bonita Struve says
I’m trying this recipe today! It looks beautiful. I’m 90% gluten free and therefore, am not a pie baking pro. I have 2 questions:
Should I put the filling in a room temperature crust or frozen?
And, is the cayenne ground? From the pictures, it looks like the pie has been sprinkled with red pepper flakes. I thought the flakes were added afterwards for aesthetics.Thank you.
Bonita StruveReply
Jesseca says
I’d suggest adding the filling to a room temperature crust. The flakes were added after as a garnish and to give it just a little more bite, but they are definitely optional.
Reply
