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.
- Cuisine: Mexican
Keywords: Mexican chocolate pie, cinco de mayo, spicy chocolate, spicy pie