Transport your taste buds to Mexico with this decadent Mexican Chocolate Pie featuring a unique blend of spices and rich chocolate flavor. Nestled in a buttery sugar cookie crust, the velvety smooth filling is infused with cinnamon, nutmeg, and a hint of cayenne for a delightful kick. Topped with a dollop of whipped cream, each slice is a heavenly combination of spicy sweetness that will leave you craving more. Whether you’re celebrating a special occasion or simply treating yourself, this pie is sure to dazzle your senses and satisfy your dessert cravings.
In our household, dessert time is always a cause for celebration, and nothing gets our mouths watering quite like the aroma of Mexican Chocolate Pie baking in the oven. It all started when we stumbled upon a recipe that promised to marry the rich flavors of chocolate with the warm spices of Mexico. Intrigued, we set out to recreate this culinary masterpiece in our own kitchen. As the pie cooled on the countertop, we eagerly sliced into it, marveling at the velvety texture and indulgent taste. From that moment on, Mexican Chocolate Pie became a cherished tradition, a sweet reminder of the joy that comes from gathering around the table with loved ones and sharing moments of pure delight.
Why This Recipe Is a Must-Try:
- A tantalizing fusion of sweet and spicy, this Mexican Chocolate Pie offers a unique twist on a classic dessert.
- The homemade sugar cookie crust provides a buttery base that perfectly complements the rich chocolate filling.
- Infused with cinnamon, nutmeg, and a hint of cayenne, the filling boasts layers of complex flavors that dance on your palate.
- Easy to assemble and make ahead, this pie is ideal for any occasion, from casual family dinners to elegant dinner parties.
Ingredients:
Sugar Cookie Pie Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup icing sugar
- 1/4 tsp salt
- 1 1/2 cups cold butter, cut into pieces
- 1 egg yolk
Mexican Chocolate Filling:
- 1 1/2 cups heavy cream
- 2 cinnamon sticks or 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp cayenne powder
- 1/4 cup sugar
- 10 ounces Mexican chocolate or a combination of dark and milk chocolate, finely chopped
Instructions:
For the Crust:
- In a food processor, combine flour, icing sugar, and salt. Pulse a few times to combine.
- Add the cold butter and process until the mixture resembles coarse crumbs. Add the egg yolk and pulse in 10-second intervals until the mixture forms clumps.
- Transfer the dough onto a work surface and shape it into a disk. Place between two pieces of parchment or wax paper.
- Roll out the dough into a circle about 1/8 inch thick. Refrigerate for 2 hours or freeze for 1 hour.
- Preheat the oven to 400°F (200°C). Butter a tart pan.
- Remove the dough from the refrigerator or freezer and transfer it to the tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork and freeze for 30 minutes.
- Line the crust with buttered foil and fill with pie weights, dried beans, or rice. Bake for 25 minutes, then remove the foil and weights and bake for another 7-10 minutes until golden brown. Cool completely.
For the Filling:
- In a medium saucepan, combine the heavy cream, cinnamon sticks, nutmeg, and cayenne powder. Bring to a boil, then set aside.
- In a skillet with high sides, melt the sugar over medium heat until it turns a rusty amber color.
- Remove the skillet from the heat and pour in the hot cream. Be careful as it will bubble.
- Stir the mixture to incorporate the caramel and let it steep for 1 hour. Discard the cinnamon sticks and strain the mixture.
- Place the chopped chocolate in a heat-proof bowl.
- Reheat the cream mixture until boiling, then pour it over the chocolate. Let it sit for 1 minute, then stir until smooth and thick.
To Assemble the Pie:
- Pour the chocolate ganache into the cooled pie crust. Refrigerate until set, at least 2 hours.
- Top with whipped cream before serving.
Notes:
- For a more intense spice flavor, adjust the amount of cayenne powder to your preference.
- Leftover pie can be stored in the refrigerator for up to 3 days.
