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Mexican Chocolate Pie

This decadent Mexican chocolate pie is enhanced with cayenne pepper, ground ginger, and cinnamon. The gingersnap crust adds another delicious layer of flavor, and fabulous crunchy texture.

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 25 mins
Servings: 1 (9 inch) pie (10 servings)
Calories: 431 kcal
Course: Dessert
Cuisine: American , Mexican

Ingredients

Gingersnap Crust:
  • 1 ½ cups (175 grams) finely ground gingersnap crumbs (use a food processor or crush in a plastic bag with a rolling pin)
  • 5 tablespoons (70 grams) unsalted butter, melted
Filling:
  • 8 ounces (225 grams) semisweet chocolate, chopped or chips
  • 1 cup heavy cream
  • 1 large egg at room temperature
  • 1 teaspoon cayenne pepper or to taste
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
Topping:
  • 1 cup heavy cream
  • 1 ½ tablespoons powdered sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon crushed red pepper flakes or to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F (175°C).
  2. Make the crust: Combine the gingersnap crumbs and butter until the butter is fully incorporated and the texture of wet sand. Firmly press the crumbs against the sides of a 9-inch pie plate, then against the bottom of the plate (the underside of a measuring cup works well for smoothing the bottom crust). Chill the crust at least 15 minutes to help prevent it from crumbling when serving.
  3. Bake the crust for 10 minutes, or until slightly darkened and fragrant. Remove it and allow to cool before filling. Leave the oven on.
  4. Make the filling: Put the chocolate in a heatproof bowl. In a saucepan, heat the cream over medium-high heat until it is scalded but not boiling. Pour the cream over the chocolate and let it stand for 1 minute. Whisk together the hot cream and the chocolate until they are fully blended into a glossy ganache. Whisk in the egg, cayenne, ginger, cinnamon, and salt.
  5. Put the piecrust on a baking sheet. Pour the filling into the crust and bake it for 20 to 25 minutes (mine baked an extra 10 minutes), until the filling has just set and is still slightly wobbly in the center. Remove the pie to a wire rack to cool completely, at least 1 hour.
  6. Make the topping: In a stand mixer, with a hand mixer, or by hand with a whisk, whip the cream, sugar, and cinnamon together until soft peaks form. Pile the whipped cream on top of the cooled pie, sprinkle it with the pepper flakes, and serve. This pie can be made ahead, without the topping, and refrigerated for up to 1 week, covered in plastic wrap. Add the topping just before serving.

Notes

  • Adapted from First Prize Pies

Nutrition Information

Calories 431kcal (22%) Carbohydrates 24g (8%) Protein 5g (10%) Fat 35g (54%) Saturated Fat 18g (90%) Polyunsaturated Fat 5g Monounsaturated Fat 4g Cholesterol 101mg (34%) Sodium 76mg (3%) Potassium 150mg (4%) Fiber 6g (24%) Sugar 17g (34%)

Nutrition Facts

Serving: 1(9 inch) pie (10 servings)

Amount Per Serving

Calories 431

% Daily Value*

Calories 431kcal 22%
Carbohydrates 24g 8%
Protein 5g 10%
Fat 35g 54%
Saturated Fat 18g 90%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 4g 20%
Cholesterol 101mg 34%
Sodium 76mg 3%
Potassium 150mg 3%
Fiber 6g 24%
Sugar 17g 34%

* Percent Daily Values are based on a 2,000 calorie diet.