An unconventional, anti-establishment pie. Silky, luscious, spicy Mexican Hot Chocolate Pie says: we all have a place at the table.
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.
Why Mexican Hot Chocolate Pie?
During the holidays, most people gravitate toward the classics. But sometimes, you want something unconventional and different.
Mexican Hot Chocolate Pie is that pie for your table! Rich, luscious, silky-smooth chocolate. With a spicy kick from cayenne and cinnamon! So good!
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!
- 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 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.
- Cinnamon Whipped Cream. The final touch that makes the pie extra special.
- 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.
- Dump into a well-buttered 9-inch pie pan or round cake pan.
- 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.
- Bake until browned with crispy-looking edges, about 10-12 minutes.
- Whisk the filling in a bowl. Pour into the graham cracker crust and bake.
- Chill and serve. Cinnamon whipped cream is a must!
- 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.
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, definitely! 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.
Other desserts to serve at your Thanksgiving table:
- Coconut Mochi Cake
- Black Sesame Creme Brulee
- Matcha Coconut Pudding
- Air Fryer Cheesecake with Fresh Raspberry Sauce
Mexican Hot Chocolate Pie
- 9-inch cake or pie pan
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)
- 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
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.
- 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.
- 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.
- 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.
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.
Delicious but SPICY with just 1/4 teaspoon of cayenne. I can’t imagine it would even be enjoyable with a full teaspoon. I love spicy food and 1/4 teaspoon gave this a powerful kick but didn’t completely overwhelm the chocolate. The cinnamon whipped cream was delicious and complimented the pie nicely.
Can you make this ahead of time?
Yes, you can make it a day in advance and the texture will not be affected. Store in the fridge, uncovered.
I didn’t have real whipping cream, but I did having whipping cream powder which worked just fine for the filling. It didn’t stiffen up for the whipped cream topping though. So instead I put mini marshmallows on top while it was cooling. Tasted awesome!
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.
Delicious and easy to make. Making the graham crust yourself adds to this wonderful pie.
Should I refrigerate it once it cools?
It’s not necessary but if you plan to keep it longer than 2-3 days, store in the fridge!
Can I make the crust by hand, if I don’t own a food processor?
Yes! I suggest placing the graham crackers in a plastic bag and gently bashing with a rolling pin. Another alternative is to buy graham cracker crumbs in the baking aisle.
absolutely delicious. i cut the cayenne in half, but it’s still a little hot for me. i’ll reduce it more next time.
Thank you! Yes, it’s quite spicy. I’m glad you modified it to your liking
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Stunning recipe and stunning photos! Great work (: