mexican chocolate pie in pie pan, with napkin and cutting board underneath
Mexican Chocolate Pie
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

A bittersweet chocolate filling spiced with cinnamon, ground ginger, cayenne, and vanilla.  A crumbly, messy graham cracker crust that tastes like home.  If you like spicy food, you will love this pie! 

Course: Dessert
Cuisine: American
Keyword: Mexican Chocolate Pie
Servings: 12 modest slices or 8 generous ones
Author: The Subversive Table
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:
  1. 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
  2. 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 | The Subversive Table
  3. 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:
  1. 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.

  2. 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):
  1. Combine all ingredients in chilled bowl. Whip cream until soft peaks form. Serve cooled pie with a dollop of whipped cream.