Smooth and Creamy Chocolate nestled in my favorite Flaky, Buttery Crust and has a surprising kick in flavor. Sweet and Spicy is what this Mexican Chocolate Pie is all about! Plus, it’s made with less cream than most chocolate pies without sacrificing texture and flavor.
Whether it be from a restaurant, a cookbook or someone’s online recipe, most of what I make is inspired by an outside source. However, today’s post is inspired by my own accord, a previous recipe.
You might think, ‘well, that’s not unusual since we generally make changes to our original recipes’ and though this is true, this time it’s a little different. Something I would have never expected to do.
Just a quick background, if you were to have asked me 10 years ago if I liked anything spicy, I would have said, “HELL NO!” There was no amount anyone could have paid me to try something as tortuous as spicy foods. I didn’t like it because I couldn’t handle it. I was such a baby…. back then. Well, if we’re being completely honest, I probably still am.
I would have never thought I would make a Mexican Chocolate Pie. Neither this past weekend or in the future, this was ever on my plan of recipes to make. But here we are. In front of a beautiful chocolate pie with a wonderfully unique flavor, from a single ingredient that cannot be expressed through photos. That ingredient is cayenne pepper. The spice that quietly creeps in as you enjoy the rich chocolatiness and flaky, buttery crust.
This pie came after I was inspired from remaking my previous post dated back in 2013 of a Mexican Brownie Cake. I remade the brownie cake with the sole purpose of redoing the photos. The images were horrible and it needed an upgrade. Naturally, as I think anyone would, I tried it and to my surprise, I fell IN LOVE! Here we are today with my new found love of spicy sweets… just a little.
The funny thing is, I know this pie is nowhere close to being as spicy as I know some of you enjoy with your food. For me, this is a milestone. Though it’s small, I feel this will allow me to be more open to trying spicy foods. Which is a good thing, wouldn’t you agree?
I’m no expert in spicy flavors so I’m amazed that less than a teaspoon of ground red cayenne pepper is enough to create a kick you can actually taste. I got excited that I could handle the spice from the brownies so I doubled the amount in the pie. Boy, was I wrong! Turns out, under a teaspoon is just fine. Based on other recipes, I noticed most call for under a teaspoon but if you like your chocolate hot, spicy HOT, you are more than welcome to kick it up a notch and put as much as you can handle.
Prebaked Mexican Chocolate Pie
I am SO excited this pie randomly happened and I get to share it. Without intending to, it comes in perfect timing for Cinco de Mayo coming up! Have this with a cold drink on the side to mellow the heat and your golden!
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Smooth and Creamy Chocolate nestled in my favorite Flaky, Buttery Crust and has a surprising kick in flavor. Sweet and Spicy is what this Mexican Chocolate Pie is all about! Plus it’s made with less fat than what most chocolate pies call for.
- 1 1/2 cups (190 grams) all-purpose flour
- 1 teaspoon (5 grams) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (113 grams) unsalted cold butter, sliced or cut into 1 cm cubes
- 1 large egg yolk (20 grams)
- 4 to 5 tablespoons (60 to 75 grams) cold water
- 1 1/3 cups (227 grams) semisweet or milk chocolate chips or 8 oz. semisweet baking chocolate
- 3/4 cup (180 grams) oat or whole milk
- 1/4 cup (60 grams) heavy whipping cream
- 1/4 cup (57 grams) unsalted butter
- 2 1/2 tablespoons (20 grams) cornstarch
- 2 tablespoons (15 grams) cocoa powder
- 1 1/2 teaspoons (4 grams) ground cinnamon
- 3/4 teaspoon ground red (cayenne) pepper
- 1/8 teaspoon salt
- 2 large eggs (110 grams)
- 1 large egg yolk (20 grams)
- 1 tablespoon (15 grams) apple cider vinegar or white distilled vinegar
- 1 teaspoon (6 grams) Mexican vanilla extract or pure vanilla extract
- 2 tablespoons (14 grams) powdered sugar
- CRUST: In a medium bowl, whisk together flour, sugar and salt. Toss in butter and coat with flour mixture. Using a pastry blender or long-tined fork, cut in butter and egg yolk until the mixture becomes crumbly about the size of small peas. Add water 2 tablespoons at a time and continue to cut into the flour mixture until a dough forms and is able to leave the sides of the bowl becoming one cohesive mass of dough.
- Shape the pastry dough into a flattened disk. Cover tightly with plastic wrap and allow to chill in the refrigerator for 30 minutes.
- Once the pastry dough has chilled, lightly flour a clean and dry surface. Roll pastry dough into a 12-inch circle, about 1/8 inch thick. Use remaining scraps to fill in any gaps or tears. With the aid of a large bench scraper, transfer the sheet of pastry dough into a 9-inch (23 cm) pie plate. Gently press into the bottom and up sides of the plate. Avoid stretching of the pastry dough. Loosely cover with a kitchen towel and allow the prepared crust to chill in the fridge for 20 minutes.
- FILLING: Heat oven to 350°F (175°C). In a medium saucepan over medium-low heat, cook together chocolate, milk, cream and butter. Stir frequently until the chocolate has completely melted. Remove from heat and transfer this chocolate mixture to a medium sized bowl; set aside to cool for a few minutes.
- In a small bowl, whisk together cornstarch, cocoa, cinnamon, red pepper and salt. Add to the chocolate mixture and whisk until just combined. Mix in whole eggs, egg yolk, vinegar and vanilla. Pour batter into the prepared crust.
- Bake for 40 to 45 minutes or until the center is set. Cover the crust with aluminum foil after 20 minutes of bake time to prevent excess browning. Note: the pie will slightly rise and small cracks may appear on the sides. Upon cooling, the pie will settle and any cracks will seal. Remove pie from the oven and allow it to cool for 20 minutes before serving. Sprinkle powdered sugar and serve warm or at room temperature. ENJOY!
Most Mexican chocolate pies call for a greater heavy cream to milk ratio. I used oat milk in a 3:1 ratio with cream. This was compared with a milk to cream ratio at 1:3. The results were comparable. The purpose of using less cream and more oat milk is a personal preference to decrease the amount of cholesterol and saturated fat without compromising flavor and creaminess.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Cuisine: Mexican
Keywords: Mexican chocolate pie, cinco de mayo, spicy chocolate, spicy pie
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