Mexican Hot Chocolate Pie Recipe

Introduction

Mexican Hot Chocolate Pie is a delightful twist on traditional chocolate pie, featuring warm spices like cinnamon and a hint of cayenne pepper for a subtle kick. This rich, creamy dessert is perfect for chocolate lovers looking to try something new and cozy.

Ingredients

• Cooking spray, for pie dish
• 10 graham crackers
• 6 tbsp. melted butter
• 1/3 cup granulated sugar
• Pinch of kosher salt
• 3 cups whole milk
• 4 egg yolks
• 3/4 cup sugar
• 1/3 cup cornstarch
• 1 1/2 tsp. cinnamon
• 1/3 tsp. cayenne pepper
• 1 tsp. salt
• 2 tbsp. butter
• 1 tsp. vanilla extract
• 2 cups HERSHEY’S SPECIAL DARK Chocolate Chips
• 1 cup marshmallow creme
• 1 cup whipped topping
• Chocolate shavings, for garnish

Instructions

1. Step 1: Preheat the oven to 350°F and spray a pie dish with nonstick cooking spray. In a food processor, pulse the graham crackers until fine crumbs form. Transfer to a medium bowl, then add melted butter, 1/3 cup sugar, and a pinch of salt. Mix until combined.
2. Step 2: Press the graham cracker mixture firmly into the prepared pie dish. Bake until the crust is lightly golden, about 8 to 10 minutes. Let cool to room temperature.
3. Step 3: In a medium bowl, whisk together the whole milk and egg yolks until fully combined.
4. Step 4: In a small saucepan, whisk together 3/4 cup sugar, cornstarch, cinnamon, cayenne pepper, and 1 teaspoon salt. Add the milk and egg yolk mixture and whisk until smooth with no lumps. Bring to a boil over medium heat, then reduce heat and simmer for 1 minute, stirring constantly.
5. Step 5: Remove the saucepan from heat and stir in 2 tablespoons butter, vanilla extract, and the chocolate chips until completely melted and smooth. Pour the mixture into the cooled crust and refrigerate until firm, at least 2 hours.
6. Step 6: Meanwhile, fold the marshmallow creme into the whipped topping. Spread this mixture over the center of the chilled pie. Garnish with chocolate shavings and serve.

Tips & Variations

• For a more intense spice flavor, increase the cinnamon slightly or add a pinch of ground nutmeg.
• If you prefer less heat, reduce the cayenne pepper or omit it entirely.
• Use dark or semisweet chocolate chips as an alternative to HERSHEY’S SPECIAL DARK for a different chocolate profile.
• Adding a splash of espresso or strong coffee to the chocolate mixture can deepen the flavor.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. To reheat, let the pie sit at room temperature for about 10 minutes before serving, as it is best enjoyed chilled but slightly soft. The whipped topping is best added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be made a day in advance. Just keep it refrigerated until ready to serve, and add the marshmallow whipped topping right before serving for the best texture.

What can I use instead of marshmallow creme?

If you don’t have marshmallow creme, you can substitute it with an equal amount of marshmallow fluff or simply use extra whipped topping for a lighter finish.

Mexican Hot Chocolate Pie Recipe

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★★★★★

4.5 from 142 reviews

• Author: lilan
• Total Time: 2 hours 35 minutes
• Yield: 8 servings 1x

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Description

This Mexican Hot Chocolate Pie features a spiced chocolate custard filling nestled in a crisp graham cracker crust, topped with a fluffy marshmallow whipped topping and chocolate shavings. With warming cinnamon and a hint of cayenne pepper, this dessert delivers a rich and festive twist on traditional hot chocolate in pie form.

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Ingredients

Scale 1x2x3x

Crust

• Cooking spray, for pie dish
• 10 graham crackers
• 6 tbsp. melted butter
• 1/3 cup granulated sugar
• Pinch of kosher salt

Chocolate Filling

• 3 cups whole milk
• 4 egg yolks
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1 1/2 tsp. cinnamon
• 1/3 tsp. cayenne pepper
• 1 tsp. salt
• 2 tbsp. butter
• 1 tsp. vanilla extract
• 2 cups HERSHEY’S SPECIAL DARK Chocolate Chips

Topping

• 1 cup marshmallow creme
• 1 cup whipped topping
• Chocolate shavings, for garnish

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Instructions

1. Prepare the crust: Preheat your oven to 350°F and lightly spray a pie dish with cooking spray. In a food processor, pulse the graham crackers until they turn into fine crumbs. Transfer the crumbs to a medium bowl, then add the melted butter, sugar, and a pinch of salt. Mix thoroughly until the crumbs are evenly moistened.
2. Bake the crust: Firmly press the graham cracker mixture into the bottom and sides of the prepared pie dish to create an even crust layer. Bake for 8 to 10 minutes, or until the crust is lightly golden brown. Remove from the oven and allow to cool to room temperature.
3. Mix milk and egg yolks: In a medium bowl, whisk together the whole milk and egg yolks until fully combined and smooth. Set aside.
4. Cook the filling: In a small saucepan, whisk together the sugar, cornstarch, cinnamon, cayenne pepper, and salt. Gradually whisk in the milk and egg yolk mixture until there are no lumps. Place the saucepan over medium heat and bring the mixture to a boil, then reduce the heat and let it simmer for 1 minute until thickened.
5. Add butter, vanilla, and chocolate: Remove the saucepan from heat. Stir in the butter, vanilla extract, and the HERSHEY’S SPECIAL DARK Chocolate Chips. Mix until the chocolate is completely melted and the filling is smooth and glossy.
6. Chill the pie: Pour the chocolate filling into the cooled graham cracker crust. Cover and refrigerate for at least 2 hours, or until the filling is firm and set.
7. Prepare the topping: In a bowl, fold the marshmallow creme into the whipped topping until well combined and fluffy. Spread this marshmallow whipped topping evenly over the chilled pie, focusing on the center to create a decorative contrast.
8. Garnish and serve: Sprinkle chocolate shavings over the top of the pie for an elegant finishing touch. Serve chilled and enjoy your spicy and sweet Mexican Hot Chocolate Pie.

Notes

• Use whole milk for a rich, creamy texture in the filling.
• Adjust the cayenne pepper to your preferred spice level.
• For best results, chill the pie for at least 2 hours, but longer chilling will improve firmness.
• Chocolate shavings can be made using a vegetable peeler on a chocolate bar.
• Store leftover pie covered in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Mexican

Keywords: Mexican Hot Chocolate Pie, chocolate pie, spicy chocolate dessert, holiday pie, graham cracker crust, marshmallow topping