Mexican Chocolate Pie

An unconventional, anti-establishment pie. Mexican 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 I changed the crust.

Allison recommends a homemade gingersnap cookie crust. But I made things easier with a simple swap that mimics that gingersnap cookie flavor: a graham cracker crust. PLUS 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 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 chocolate pie. With a dollop of cinnamon whipped cream, it’s so good!

I especially love this dessert for the holidays. While most people gravitate toward the classics, I think it’s nice to serve something unconventional and different.

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

If you like Mexican Hot Chocolate, you will love this pie. If you like spicy food, you will love this pie. If you like unconventional desserts, you will love this pie. Enjoy!

Essential Ingredient: Graham Cracker Crust

There’s nothing like a homemade graham cracker crust. All that crumbly texture. All that delicious, buttery flavor.

In a food processor, making a graham cracker crust is a cinch! Simply combine all ingredients and pulse until well combined. It will look like wet sand.

Graham Cracker Crust | The Subversive Table

My recipe calls for 2 cups of ground graham crackers. 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.

Also, buy a bag of pre-ground graham cracker crumbs if you can. That’s the easiest option.

But if you prefer to grind the graham crackers into crumbs yourself, please note: graham crackers vary in size, depending where you live. In my part of the world (Toronto, Canada), 10 squares (not rectangles) of graham crackers equal about 1 cup crumbs or 100 grams. So you’ll need 20 squares for 2 cups crumbs/200 grams. (In your part of the world, that may not be the case!)

How spicy is Mexican Chocolate Pie?

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. The texture stays good. 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.

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

Mexican Chocolate Pie

The Subversive Table | Lis Lam
An unconventional, anti-establishment pie. Mexican 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

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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