Description

This Mexican Chocolate Pie is rich, creamy, and full of warm, bold flavors. A smooth chocolate filling is infused with cinnamon and a hint of cayenne for that signature Mexican chocolate twist, all set in a buttery chocolate cookie crust. It’s decadent, unique, and perfect for any occasion that calls for something a little extra.

Ingredients

For the crust:

1 1/2 cups chocolate cookie crumbs (like Oreos, without filling)
1/4 cup melted unsalted butter
2 tablespoons granulated sugar
Pinch of salt

For the filling:

1 1/2 cups heavy cream
8 oz semisweet or bittersweet chocolate, chopped
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (adjust to taste)
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C).
Make the crust:
In a bowl, mix chocolate cookie crumbs, melted butter, sugar, and a pinch of salt until well combined. Press into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes, then let cool slightly.
Make the filling:
In a saucepan over medium heat, heat the cream just until it starts to simmer. Remove from heat and add chopped chocolate. Let sit for 1–2 minutes, then stir until smooth.
Whisk in sugar, cinnamon, cayenne, and salt. Let cool slightly, then whisk in eggs and vanilla.
Pour filling into the baked crust. Bake for 20–25 minutes, or until the edges are set but the center is still slightly wobbly.

Let cool at room temperature, then chill in the fridge for at least 3 hours before serving.

Notes

For a gluten-free version, use GF chocolate cookies for the crust.

Adjust the cayenne based on your spice tolerance—start with less and add more if you want a bolder kick.

This pie is best served chilled or at room temperature.