Description

This bold and velvety Mexican Chocolate Pie combines dark chocolate with warming spices like cinnamon and cayenne for a luxurious dessert with a subtle kick. Inspired by traditional Mexican hot chocolate, this pie is rich, smooth, and full of flavor, perfect for holidays, dinner parties, or any time you want a chocolate dessert with an exotic twist.

Ingredients

Scale

6 oz dark or semi-sweet chocolate (60–70% cocoa), chopped
½ cup unsalted butter
3 large eggs
½ cup granulated sugar
1 tsp ground cinnamon
½ tsp vanilla extract
⅛–¼ tsp cayenne pepper (adjust to taste)
¼ tsp salt
¾ cup heavy cream
1 pre-baked 9-inch pie crust (graham, chocolate cookie, or classic pastry)

Optional Garnishes:

Whipped cream
Shaved chocolate
Cocoa powder or cinnamon
Flaky sea salt

Instructions

Preheat Oven:
Preheat oven to 325°F (160°C). Make sure your pie crust is pre-baked and cooled.
Melt Chocolate and Butter:
In a saucepan over low heat, melt chocolate and butter until smooth. Remove from heat and let cool slightly.
Whisk Eggs and Sugar:
In a large bowl, whisk together eggs, sugar, cinnamon, vanilla, cayenne, and salt until well combined.
Combine Mixtures:
Gradually whisk in the cooled chocolate mixture to the egg mixture to prevent curdling.
Add Cream:
Stir in the heavy cream until the filling is smooth and uniform.
Bake:
Pour the filling into the cooled crust and bake for 30–35 minutes, or until the center is just set with a slight jiggle.

Cool and Chill:
Let the pie cool to room temperature, then chill in the refrigerator for at least 2 hours or overnight before serving.

Notes

Use high-quality chocolate for the richest flavor.

Let chocolate cool slightly before mixing into eggs to avoid scrambling.

For a spicier version, add a pinch of chipotle or more cayenne.

Pie is best served cold or at room temperature.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Bake
Cuisine: Mexican-Inspired

Keywords: Mexican chocolate pie, chocolate dessert, spicy pie, cayenne chocolate