Description
This Mexican Chocolate Pie is a rich, creamy dessert that adds a warm, spicy twist to a classic chocolate treat. With a buttery sugar cookie crust and a silky filling infused with cinnamon, nutmeg, and a hint of cayenne, this pie delivers a bold, complex flavor that’s both indulgent and exciting. Made with real Mexican chocolate or a blend of dark and milk chocolate, this pie is perfect for holidays, special occasions, or whenever you’re craving something truly unique. The subtle heat and aromatic spices balance the sweetness and richness, creating a memorable dessert experience.
Ingredients
Sugar Cookie Pie Crust:
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1 1/2 cups all-purpose flour
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1/2 cup icing sugar
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1/4 tsp salt
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1/2 cup cold butter, cut into pieces (not 1 1/2 cups — adjusted to correct ratio)
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1 egg yolk
Mexican Chocolate Filling:
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1 1/2 cups heavy cream
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2 cinnamon sticks or 1/4 tsp ground cinnamon
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1/4 tsp ground nutmeg
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1/8 tsp cayenne powder (optional, adjust to taste)
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1/4 cup sugar
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10 oz Mexican chocolate (or a combination of dark and milk chocolate), finely chopped
Instructions
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Make the crust: In a bowl, whisk together flour, icing sugar, and salt. Cut in the cold butter with a pastry cutter or fork until mixture resembles coarse crumbs. Add egg yolk and mix until dough comes together.
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Press dough into a greased 9-inch pie dish. Chill for at least 30 minutes.
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Preheat oven to 375°F (190°C). Prick crust with a fork and bake for 15–18 minutes or until lightly golden. Let cool completely.
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Make the filling: In a saucepan, combine heavy cream, cinnamon, nutmeg, cayenne (if using), and sugar. Heat gently over medium heat until steaming but not boiling.
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Remove from heat and stir in chopped chocolate until melted and smooth.
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Pour the chocolate mixture into the cooled pie crust. Refrigerate for at least 4 hours or until set.
- Slice and serve chilled. Optionally, top with whipped cream or a sprinkle of cinnamon.
Notes
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Mexican chocolate typically includes sugar and cinnamon; if using dark or milk chocolate instead, consider adjusting the spices to taste.
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Cayenne adds subtle heat and depth but can be omitted for a milder flavor.
- Store in the refrigerator, covered, for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-inspired