Mexican Hot Chocolate Pie

An unconventional, anti-establishment pie. Silky, luscious, spicy Mexican Hot Chocolate Pie says: we all have a place at the table.

mexican chocolate pie in pie pan, with napkin and cutting board underneath

I’ve always loved Mexican Hot Chocolate spiced with cinnamon and chiles. When I read about Mexican Chocolate Pie in Allison Kave‘s First Prize Pies, I knew I had to try it!

This is my adaptation, based on her amazing recipe. I upped the spices and changed the crust.

The filling is silky and velvety smooth. The flavor is deep and rich. Spiked with cinnamon, ginger, vanilla, and spicy cayenne — YUM! Think of it as a spicy, silky chocolate pie. With a dollop of cinnamon whipped cream, it’s so decadent and rich!

Mexican Chocolate Pie | The Subversive Table

During the holidays, most people gravitate toward the classics. But sometimes, you want something unconventional and different.

A pie that says: I may not be traditional but I am delicious. The unconventional doesn’t have to be threatening.

Mexican Hot Chocolate Pie is that pie for your table! Rich, luscious, silky-smooth chocolate. With a spicy kick from cayennes and cinnamon! So good!

Ingredients:

  • Bittersweet Chocolate Chips. For deep chocolate flavor and fudge-y, ganache-like texture. If you prefer a sweeter chocolate pie, substitute with Milk Chocolate Chips instead. Or a combination of half Milk Chocolate and half Bittersweet Chocolate.
  • Heavy Cream + Egg. Adds richness and structure. Keeps the chocolate velvety smooth, too!
  • Vanilla. Just a splash!
  • Spices: Cinnamon, Cayenee, Ground Ginger. The spicy, heady flavors that make this pie shine.
  • Graham Cracker Crust. Crumbly and buttery with a generous dose of cinnamon, this homemade crust is a cinch in the food processor! Swap with a 9-inch store bought graham cracker crust if you prefer.
  • Cinnamon Whipped Cream. The final touch that makes the pie extra special!

How to make a homemade Graham Cracker Crust:

  1. In a food processor, pulse graham crackers to fine crumbs. Add sugar, cinnamon, and salt. Drizzle melted butter on top. Pulse until well combined. It will look like wet sand.
  2. Dump into a well buttered 9-inch pie pan or round cake pan.
  3. Spread into an even layer, all the way up the sides. Use the back of a measuring cup to press the crust down firmly and evenly.
  4. Bake until browned with crispy looking edges, about 10-12 minutes.

Pro Tips:

  • Buy pre-ground graham cracker crumbs . Makes a homemade crust even easier and faster. Plus, you don’t need a food processor to break down the crackers.
  • Cool completely! This pie tastes best cooled and chilled.

FAQ:

How spicy is Mexican Hot Chocolate Pie?

In my humble opinion, this pie is really not that spicy! It’s just enough heat to make things exciting. But for point of reference, my 11 and 9 year old can eat this pie with no problems. My 6 year old can eat kimchi but this pie is too spicy for her.

Can I make it less spicy?

Yes, of course you can! Simply reduce the amount of ground cayenne from 1 tsp to 1/2 tsp. If that’s still too spicy , I recommend 1/4 tsp. The cinnamon whipped cream will also cut down the heat level.

Can I make this in advance?

Yes, Mexican Hot Chocolate Pie can be made the day before serving. The texture stays good. I recommend chilling in the fridge overnight. Note: the heat level is not as intense on the second day.

Can I make the graham cracker crust without a food processor?

Yes, simply mix all the ingredients in a bowl with a fork. A food processor is helpful for breaking down graham crackers into crumbs but not necessary if using pre-made graham cracker crumbs.

mexican chocolate pie in pie pan, with napkin and cutting board underneath

Mexican Hot Chocolate Pie

The Subversive Table | Lis Lam
An unconventional, anti-establishment pie. Silky, luscious, decadently rich Mexican Hot Chocolate Pie says: we all have a place at the table.
5 from 3 votes
Prep Time 15 mins
Cook Time 30 mins
cooling time 2 hrs
Total Time 45 mins
Course Dessert
Cuisine American
Servings 12 modest slices or 8 generous ones
Calories

Equipment

  • 9-inch cake or pie pan

Ingredients
  

Graham Cracker Crust

  • 2 cups/200 grams ground graham cracker crumbs (20 graham cracker squares, depending where you live)
  • 1 Tbsp sugar
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup melted butter (unsalted)

Filling

  • 8 ounces bittersweet chocolate chips about 1 cup
  • 1 cup heavy cream
  • 1 large egg
  • 1 Tbsp vanilla
  • 1 tsp cinnamon
  • 1 tsp cayenne
  • 1/2 tsp ground ginger
  • 1/4 tsp salt

Whipped Cream (optional)

  • 1 cup heavy cream
  • 1 Tbsp powdered sugar
  • 1 tsp cinnamon

Instructions
 

For the Crust:

  • If using graham cracker squares: place graham cracker square in the bowl of the food processor and pulse until finely ground. It should look like sand.
  • Place graham cracker crumbs in the food processor. Add sugar, ground ginger, cinnamon, and salt. Pulse a few more times to combine.
  • Add the melted butter directly on top of the dry ingredients, in a slow circle. Pulse until well combined. It should look like wet sand.
    Graham Cracker Crust | The Subversive Table
  • Dump crust ingredients into a 9-inch cake or pie pan (both work beautifully). Spread out the moistened crumbs into an even layer on the bottom and halfway up the sides of the pan. Keep the crust as uniform as possible, pressing the crumbs into the pan firmly. You can use your hands or the back of a dry measuring cup.
    graham cracker crust in pie tin with hand holding measuring cup
  • Bake in a 350 degree oven for 10-12 minutes, until somewhat brown and crispy looking. Remove from oven. Keep oven on.

For the Filling:

  • While the crust bakes, work on the filling. Place chocolate chips into a medium bowl. Heat cream until it steams but make sure it does not simmer or boil. Pour heated cream over chocolate chips. Let sit for 1 minute. Whisk until smooth and glossy. Add egg, vanilla, ground ginger, cinnamon, cayenne, and salt. Whisk until well combined.
    Mexican Chocolate Pie | The Subversive Table
  • Pour filling into the pie crust. Bake for 25-30 minutes, until the edges are set and the center wiggles just a little bit. Remove from oven and cool completely, about 2 hours.
    mexican chocolate pie in pie pan, with napkin and cutting board underneath

For the Whipped Cream (optional):

  • Combine all ingredients in chilled bowl. Whip cream until soft peaks form. Serve cooled pie with a dollop of whipped cream.
Keyword Mexican Chocolate Pie

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10 Comments

  1. 5 stars
    I liked this one a lot. I did bring back in the gingersnap crust and was real happy with that. Solid recipe for the filling. I also paired it with a cinnamon caramel I found in another recipe and that was awesome on top.

  2. 5 stars
    Delicious and easy to make. Making the graham crust yourself adds to this wonderful pie.

  3. 5 stars
    Should I refrigerate it once it cools?

  4. Can I make the crust by hand, if I don’t own a food processor?

  5. absolutely delicious. i cut the cayenne in half, but it’s still a little hot for me. i’ll reduce it more next time.

  6. Pingback: The Perfect Cookie - The Subversive Table

  7. Stunning recipe and stunning photos! Great work (:

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