Pin it
Get ready for a wild blend of flavors with this Mexican chocolate pie. Deep dark chocolate, subtle spice, and a hint of salt come together on a crunchy cookie base. Every bite is cozy but exciting, just right for when you want dessert to wow your friends and shake up the usual routine.
The first time I tried this was at a Dia de los Muertos party. I worried the spice would be too much, but people raved about the custard texture and the kick from the chili. Every slice disappeared fast!
Irresistible Ingredients
- Dark chocolate: Grab a bar that's at least 60 percent cacao for bold taste. Chop it up right before using for extra freshness.
- Full fat milk: Go for whole milk. It makes everything creamier and more luscious.
- Eggs and yolks: Both extra yolks and whole eggs team up to make the filling rich and smooth. Fresh is best.
- Ground chili: This brings a mild heat and smoky flavor. Ancho chili is a good pick if you want it gentle.
- Instant coffee: Adds a punch of depth that makes the chocolate sing. Use something mild.
- Cocoa powder: Real chocolate flavor comes from Dutch process powder, but natural cocoa works too.
- Cornstarch: Thickens the filling until it's just clingy and smooth. Avoid any lumps by sifting.
- Salt: Just a pinch wakes up all the other tastes. If you can, use sea salt.
- Egg white: Keeps the crust together for neat slices.
- Ground cinnamon: Adds a warm, earthy note. Fresher cinnamon gives a bigger flavor.
- Sugar: Sweetens the whole thing and dissolves easy with fine crystals.
- Butter: Smoothes out the crust and makes it rich. Pick unsalted so you can add just the right amount of salt.
- Dry cookies: A crunchy, sturdy cookie like Maria or digestive is ideal. Stay away from extra sweet ones for the best results.
Easy How-To Guide
- Garnish and serve:
- Pull the pie from the fridge and scatter the saved cookie crumbs on top. Slice it cold for neat pieces and that perfect bite.
- Assemble and chill:
- Pour the slightly cooled custard inside your already cooled crust. Cover with plastic wrap, pressing it right on the surface. Chill for at least three hours so it sets up nice and firm.
- Cool and fill the crust:
- Set your pan of thickened custard in a big bowl of ice water. Give it a stir now and then for about 10 minutes so it cools without forming lumps or a weird film on top.
- Cook the custard:
- Put the combined custard mix back in the pot and heat on low, stirring all the time. In about five minutes it’ll thicken up. Stay close so it doesn’t clump or stick.
- Temper the egg mixture:
- Slowly stream the hot chocolatey milk into the egg base while mixing on low. This keeps everything creamy instead of chunky.
- Heat milk and melt chocolate:
- Warm up milk in a pot but don’t let it boil. Toss in the chocolate pieces and stir until it's all silky and smooth.
- Prepare the chocolate filling base:
- In your mixing bowl, combine eggs, yolks, sugar, cornstarch, a bit of salt, cocoa powder, instant coffee, and chili. Blend until it’s creamy and thick with no streaks left.
- Bake the crust:
- Stick the springform in an oven at 190C (375F) for ten minutes. The crust should look golden brown, then let it chill completely before you fill.
- Mix and press:
- In a bowl, stir cookie crumbs, melted butter, egg white, cinnamon, and salt until every bit is wet. Press this into your greased pan, making sure the bottom and sides are even and firm.
- Make the cookie crust:
- Bash cookies into crumbs with a rolling pin, blender, or food processor. Melt the butter, let it cool down a sec, and save a spoon of crumbs aside for topping later.
Pin it
Sometimes I pick a classic Mexican chocolate bar for an even bolder taste. The cinnamon and spice bring me back to moments at family bakeries in Oaxaca. My kids always try grabbing the topping crumbs before I finish, so I stash away a little extra now just to be safe!
Storing Leftovers
Pop any leftover pie in the fridge covered well. It holds its shape and rich flavor for three or four days. The custard stays velvety as long as it’s cold and snug. I wouldn’t freeze it, since it tends to turn a bit gritty after thawing.
Swap Outs and Variations
If you’re out of regular cookies, try graham crackers or basic chocolate biscuits. Want it mild? Skip the chili and add more cinnamon. For a dairy-free version, swap in vegan butter and any unflavored non-dairy milk. The pie stays creamy, just a little different taste.
Fun Ways to Serve
Cut a slice and top with whipped cream or a scoop of vanilla ice cream. Feeling celebration mode? Dust with cinnamon or pour some warm chocolate sauce over the top. Add fresh berries or orange zest for a pop of color and flavor.
Pin it
Cultural Highlights
Mexican chocolate has a long story, going way back to Aztec days when it was a royal treat. Mixing chili and cinnamon is a classic move, and gives those bold punchy flavors everyone loves. This pie takes that tradition and makes it easy for any home baker to try.
Frequently Asked Questions
- → Why does this chocolate pie taste so Mexican?
Putting coffee, cinnamon, dark chocolate, and ground chili in the mix creates that deep, warm flavor combo you find in Mexican sweets.
- → Does the filling pack a punch?
Nope, it’s pretty mellow. Chili just brings out more chocolate notes. Like it mild? Just use less chili to start out.
- → Can the cookie base be switched up?
Totally! Graham crackers, digestives, or whatever plain dry cookie makes a great crust. Taste for sugar before adding more.
- → How long’s chilling needed?
Give it at least three hours in the fridge to set. Overnight makes the texture even silkier and those flavors settle in nicely.
- → What do you top it with?
Try throwing on some more cookie crumbs, a little cocoa dust, or finish with whipped cream for a fancier bite.
- → Can you make it the day before?
Absolutely—you can prep and chill this ahead. Let it hang out overnight in the fridge for best taste and less fuss.