Pin it
Get ready for a wild flavor ride with this Mexican chocolate pie. It smashes together sweet, salty, and a tiny spark of spice in every bite. You’ll taste deep cocoa and bold dark chocolate mixed with a hint of chili heat on a crispy cookie base. It’s cozy and a little thrilling — just right when you want dessert that shakes things up.
The first time I made this was for a Dia de los Muertos party. I worried folks might find it too hot, but everyone came back for more. Creamy texture and chili zip — people just kept raving about it!
Luscious Ingredients
- Dark chocolate: Go for pieces with at least 60 percent cacao for a serious chocolate punch Chop it up fresh to unlock the boldest taste
- Whole milk: Creamy whole milk thickens and softens every layer
- Eggs and yolks: Whole eggs plus extra yolks create that extra silky custard Just use the freshest you can find
- Ground chili: Adds that gentle tingle and real-deal Mexican twist Choose ancho for mellow heat
- Instant coffee: Just a dash deepens chocolate flavor No need to make a cup—just toss the crystals in
- Cocoa powder: For deep chocolate taste Dutch process if you have it, but natural cocoa is fine too
- Cornstarch: Gets things thick just right Shake or sift to avoid any annoying lumps
- Salt: Just a pinch brings everything to life Sea salt works best if you’ve got it
- Egg white: The secret to a crisp, sturdy base
- Ground cinnamon: Adds a warm backdrop to all that chocolate Pick fresh for the richest flavor
- Sugar: Both the crust and the filling need some Use fine sugar so it stirs in fast
- Butter: Use excellent unsalted butter for melt-in-your-mouth richness and better salt control
- Cookies: Pick crunchy, plain cookies (like Maria or digestive) that won’t overpower the pie Avoid super-sweet or too-soft kinds
Easy How-To
- Garnish and serve:
- After chilling, pull the pie from the fridge. Sprinkle with your saved cookie crumbs, slice it up, and dig in while it’s still chilled for max creaminess.
- Assemble and chill:
- Once the custard cools off a bit but is still soft, pour it into your waiting cookie shell. Spread out the top, then put cling wrap right against the surface. Slide it into the fridge for a solid three hours so it gets firm.
- Cool and fill the crust:
- To prevent your filling from turning lumpy or forming a skin, pop the pan with the hot custard in a big bowl of ice-cold water. Stir every now and then for ten minutes until it starts to cool down.
- Cook the custard:
- Scrape it back into the pan, and heat gently on the stove. Keep stirring non-stop with a whisk or spatula until the mix thickens smoothly (shouldn't take more than five minutes). Don’t walk away — it needs your full attention!
- Temper the egg mixture:
- With the mixer humming, slowly pour in your hot chocolate-milk mix to the egg bowl. Whisk as you go so you don’t end up with bits of scrambled eggs. You’re aiming for a glossy, smooth batter.
- Heat milk and melt chocolate:
- Simmer your milk until it's steaming but not bubbling. Add the chopped chocolate and stir gently until you get a perfectly smooth mixture.
- Prepare the chocolate filling base:
- In a large bowl, mix up sugar, salt, cornstarch, cocoa powder, coffee, chili, and yolks. Drop in the eggs one at a time and keep beating until everything’s super smooth and thick.
- Bake the crust:
- Bake your shell in a hot oven (190°C or 375°F) for ten minutes. You’re looking for just a hint of golden brown to know it’s done Leave it out to cool completely.
- Mix and press:
- Stir together your cookie crumbs, melted butter, egg white, cinnamon, and a smidge of salt until it’s all moist. Press firmly into your greased springform pan — bottom and a bit up the sides for extra height.
- Make the cookie crust:
- Bust those cookies into fine crumbs with a blender, rolling pin, or food processor. Don’t forget to stash a spoonful for topping at the end. Melt your butter and cool it a bit so you don’t cook the egg white when mixing.
Pin it
If I can get my hands on a big hunk of Mexican chocolate, I’m absolutely tossing it into this pie. The cinnamon and spice in real Mexican chocolate bring back memories of picking treats at family bakeries in Oaxaca. Heads up: my kids always try to sneak the cookie crumbs early, so I keep a little extra off to the side for the topping.
Stay Fresh Storage
Store your Mexican chocolate pie in the fridge and make sure it’s wrapped tight. It’ll stay tasty and hold its shape for about three or four days. Keeping it cold makes the custard stay nice and creamy instead of watery. Don’t bother freezing — it just gets weird and gritty later on.
Swap-Out Ingredients
No digestive cookies? Graham crackers or plain chocolate biscuits do just as well. Not feeling the heat? Skip the chili and toss in a pinch more cinnamon. For dairy-free, swap out the butter for a plant version and use oat or almond milk. It’ll still taste rich — just keep in mind it’ll be a little different.
How To Serve
Cut out big slices and pile each up with softly whipped cream or a scoop of vanilla ice cream. If it’s a special night, dust on some cinnamon or drizzle with warm chocolate sauce. Got berries or some orange peel? Throw them on for extra color and zing.
Pin it
A Bit of History
Mexicans have treasured chocolate since Aztec days, when it was saved for royals and gods — mostly as a drink. Blending chili and cinnamon together is a super old trick, and it makes the flavors pop. This pie is a fun update that nods to tradition while letting you whip it up right at home any time you want.
Frequently Asked Questions
- → Why does this chocolate tart taste like Mexico?
It’s all about dark chocolate with chili, a dash of cinnamon, and a splash of coffee. These flavors are classic in Mexican sweets.
- → Is the filling super hot?
Nope, the chili is just there for a whisper of heat. You can dial it down or up. Start tiny if you're not big on spice.
- → Can I try other cookies for the bottom?
You sure can. Graham crackers, digestives, even vanilla wafers work. Taste your crust—add less or more sugar based on the biscuits you use.
- → How long do I have to chill it?
Leave it in the fridge for at least 3 hours so it firms up. Letting it sit all night? Even better for taste and sliceability.
- → What can I put on top to finish?
Extra cookie bits, whipped cream, or even a little cocoa powder on top work great.
- → Can I make this in advance?
Absolutely. Put it together and stick it in the fridge the day before. It’ll taste even better and serving's a breeze.