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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Mix milk and egg yolks: In a medium bowl, whisk together the whole milk and egg yolks until fully combined and smooth. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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
