Mexican Chocolate Pie

Get ready for a chocolate pie that’s anything but ordinary! This Mexican-inspired dessert brings together rich, velvety chocolate with a subtle warmth from cinnamon and cayenne that’ll make your taste buds dance.

What makes this pie truly special is the perfect balance of sweet and heat. The silky chocolate filling nestles into a buttery homemade crust, while that hint of spice leaves you craving just one more bite. And the best part? It’s lighter than traditional chocolate pies without sacrificing any of the decadence.

Ingredients

For the Crust:

• 1 1/2 cups (190g) all-purpose flour
• 1 teaspoon (5g) granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted cold butter, cut into 1cm cubes
• 1 large egg yolk (20g)
• 4-5 tablespoons (60-75g) cold water

For the Filling:

• 1 1/3 cups (227g) semisweet chocolate chips
• 3/4 cup (180g) oat or whole milk
• 1/4 cup (60g) heavy whipping cream
• 1/4 cup (57g) unsalted butter
• 2 1/2 tablespoons (20g) cornstarch
• 2 tablespoons (15g) cocoa powder
• 1 1/2 teaspoons (4g) ground cinnamon
• 3/4 teaspoon ground cayenne pepper
• 1/8 teaspoon salt
• 2 large eggs (110g)
• 1 large egg yolk (20g)
• 1 tablespoon (15g) apple cider vinegar
• 1 teaspoon (6g) Mexican vanilla extract
• 2 tablespoons (14g) powdered sugar

Steps

1. Start with the crust: In a medium bowl, whisk together flour, sugar, and salt. Add the cold butter cubes and coat them with the flour mixture. Using a pastry blender (or two knives), cut in butter and egg yolk until you see pea-sized crumbs – this means you’re doing it right! Add ice-cold water gradually, 2 tablespoons at a time, working the dough until it just comes together. Stop when it forms a cohesive ball – overworking will make your crust tough.
2. Shape dough into a 1-inch thick disk and wrap tightly in plastic. Chill for exactly 30 minutes – this relaxes the gluten and firms up the butter for the flakiest crust.
3. Roll out dough on a lightly floured surface to a 12-inch circle (measure with a ruler!), keeping thickness even at 1/8 inch. If you see butter streaks, that’s perfect – they create flaky layers. Transfer to a 9-inch pie plate using a bench scraper to prevent tearing. Chill for 20 minutes while you make the filling.
4. Preheat oven to 350°F (175°C). For the filling, combine chocolate, milk, cream, and butter in a medium saucepan over medium-low heat. Stir constantly (don’t walk away!) until chocolate is completely melted and mixture is glossy. Transfer to a bowl and let cool for 5 minutes – hot chocolate will scramble your eggs.
5. Whisk together cornstarch, cocoa, cinnamon, cayenne, and salt in a separate bowl until no lumps remain. Add to chocolate mixture, whisking until completely smooth. Beat in eggs, yolk, vinegar, and vanilla until just combined – don’t overmix or your filling will be tough.
6. Pour filling into chilled crust and bake for 40-45 minutes. After 20 minutes, cover crust edges with foil to prevent burning. The pie is done when the center is set but still slightly jiggly (like gelatin). Small cracks around edges are normal and will seal as it cools. Let rest for exactly 20 minutes, dust with powdered sugar, and serve while still slightly warm for the best texture.

Smart Swaps

• Replace heavy cream with coconut cream (same amount) for dairy-free version
• Use almond milk instead of whole milk to reduce calories
• Substitute monk fruit sweetener (1:1 ratio) for the sugar in the crust for a lower-glycemic option

Make It Diabetes-Friendly

• Use Swerve sweetener instead of sugar (1:1 ratio) – reduces carbs by 24g per serving
• Replace all-purpose flour with almond flour (use 1 3/4 cups/168g) – lowers net carbs to 4g per slice
• Serve with unsweetened whipped cream to keep blood sugar impact low
• Keep portions to 1/10th of pie (approximately 28g carbs per slice with original recipe)

Pro Tips

• Keep ALL ingredients cold for the flakiest crust possible
• Use a metal pie pan for better bottom crust browning
• Let chocolate cool until just warm to touch before adding eggs
• Don’t skip the vinegar – it helps tenderize the crust