Mexican Chocolate Pie

Bittersweet chocolate. Cinnamon and cayenne. A crumbly, messy graham cracker crust.  If you like spicy food, you will love Mexican Chocolate Pie! 

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.  She recommends a homemade gingersnap cookie crust.  I made my recipe more simple by using a classic graham cracker crust and adding ground ginger, cinnamon, and a little bit of sugar.  The result is a crumbly, delicious mess!

Mexican Chocolate Pie | The Subversive Table

The filling is rich and velvety smooth.  If you like dark chocolate, you will love this pie.  It’s bittersweet with all kinds of flavor from the cinnamon, ginger, vanilla, and cayenne.  The texture is like French Silk Pie but with a spicy kick!  I hope you will enjoy this pie as much as my family does!   

Some Notes:

Graham Cracker Crust.  For a long time, I bought pre-made graham cracker crusts from the baking aisle in the supermarket.  Then, I discovered that making your own crust produces better flavor and texture.  There’s nothing like the crunch of a homemade graham cracker crust!

The only difficulty is figuring out how many graham crackers you need to make 2 cups.  Graham crackers vary in size and can be found in squares or rectangles, depending on where you live.  They can also be measured by weight or volume, depending on the manufacturer.

Graham Cracker Crust | The Subversive Table

I’ve found that 100 grams of graham crackers usually equals about 1 cup of ground graham crackers.  That’s about 10 squares (not rectangles) of graham crackers.

For this recipe, I like to use 2 cups of ground graham crackers which equals about 20 squares.  Lots of recipes ask for only 1 1/2 cups of ground graham crackers but having a little extra margin makes the crust easier to work with, if you’re not a natural baker like me.

Graham Cracker Crust | The Subversive Table
graham cracker crust in pie tin with hand holding measuring cup

Spice Level.  I love all things spicy.  But if you think this will be too spicy for you, cut down the amount of cayenne or don’t include it at all.  My 11 and 9 year old can eat this pie, no problem.  My 6 year old can eat kimchi but this pie is too spicy for her!  

You can also bake this pie one day before serving.  Oddly, the heat level is not as intense on the second day.  If you serve with whipped cream, that will also cut down the spiciness.     

Personally, I love this pie.  Then again, I don’t really have a sweet tooth!  The spices make the flavor interesting and complex — a real winner when you are looking to serve something just a little bit sweet with coffee and tea.

Mexican Chocolate Pie

Bittersweet chocolate. Cinnamon and cayenne.  A crumbly, messy graham cracker crust. If you like spicy food, you will love this pie! 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Mexican Chocolate Pie
Servings: 12 modest slices or 8 generous ones
Author: The Subversive Table | Lis Lam


Graham Cracker Crust

  • 20 graham cracker squares (not rectangles) about 2 cups ground
  • 1 Tbsp sugar
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup melted butter


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

Whipped Cream (optional)

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


For the Crust:

  • Put all crust ingredients, except the melted butter, in a food processor. Pulse dry ingredients together until contents look like sand. Add the melted butter and pulse until well combined and looks 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:

  • Place chocolate chips into 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.
  • Pour filling into the pie crust. Bake for 25-30 minutes, until the center wiggles just a little bit. Remove from oven and cool completely, about 2 hours.

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.

If you liked this dessert, be sure to check out the Dessert Archives!

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Blogtastic Food
2 years ago

Stunning recipe and stunning photos! Great work (:


[…] Mexican Chocolate Pie […]

10 months ago

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

10 months ago

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