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mexican chocolate pie in pie pan, with napkin and cutting board underneath
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5 from 1 vote

Mexican Chocolate Pie

An unconventional, anti-establishment pie. Mexican Chocolate Pie says: we all have a place at the table.
Prep Time15 mins
Cook Time30 mins
cooling time2 hrs
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

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.