Description
Delightful Mexican Chocolate Pie blends rich cocoa with warming spices, creating a luxurious dessert that whisks palates through regional culinary traditions. Silky ganache and cinnamon-kissed chocolate promise an indulgent experience you won’t soon forget.
Ingredients
Scale
- 8 oz semisweet or dark chocolate, chopped
- 2 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 6 tablespoons unsalted butter, melted
- ⅓ cup granulated sugar
- 1 ¼ cups graham cracker crumbs or crushed chocolate wafers
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon cayenne pepper (or to taste)
- ¼ teaspoon salt
- Whipped cream (optional)
- Shaved chocolate (optional)
- Cinnamon sprinkle (optional)
- Pinch of chili powder for garnish (optional)
Instructions
- Crust Preparation: Preheat oven to 350F (175C). Combine graham cracker crumbs, sugar, and melted butter until thoroughly blended. Press mixture firmly into a 9-inch pie pan, creating an even layer. Bake for 8-10 minutes until lightly golden, then allow to cool completely.
- Chocolate Infusion: Gently heat cream and milk in a saucepan until steaming. Remove from heat and incorporate chopped chocolate, stirring until achieving a smooth, glossy consistency. In a separate mixing bowl, whisk together eggs, sugar, cinnamon, cayenne, salt, and vanilla. Gradually stream warm chocolate mixture into egg mixture, whisking continuously to prevent scrambling.
- Baking and Cooling: Transfer chocolate filling into the prepared crust. Bake at 325F (160C) for 25-30 minutes, watching for set edges with a slightly trembling center. Allow pie to rest at room temperature for one hour, then refrigerate for minimum two hours to achieve optimal texture and flavor integration.
- Presentation: Garnish with optional toppings such as whipped cream, delicate chocolate shavings, or a sprinkle of cinnamon and chili powder for an authentic Mexican-inspired finishing touch.
Notes
- Choose premium dark chocolate with at least 60% cocoa content for rich, deep flavor and smooth texture in the Mexican Chocolate Pie.
- Gradually add warm chocolate mixture to egg mixture while whisking constantly to prevent scrambling and ensure a silky, creamy filling.
- Adjust cayenne pepper amount based on personal heat tolerance; start with a small pinch and increase gradually for balanced Mexican-inspired warmth.
- Pre-bake crust completely and let cool before adding filling to maintain a crisp, structured base that won’t become soft or soggy during baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 9
- Calories: 320
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg