Mexican Chocolate Pie
User Reviews
5
6 reviews
Excellent
Mexican Chocolate Pie
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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.
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Ingredients
Gingersnap Crust:
- 1 ½ cups gingersnap crumbs use a food processor or crush in a plastic bag with a rolling pin, 175 grams, finely ground
- 5 tablespoons butter 70 grams, unsalted, melted
Filling:
- 8 ounces semisweet chocolate 225 grams, chopped or chips
- 1 cup heavy cream
- 1 egg at room temperature, large
- 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 red pepper flakes or to taste, crushed
Instructions
- Preheat the oven to 350°F (175°C).
- 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.
- Bake the crust for 10 minutes, or until slightly darkened and fragrant. Remove it and allow to cool before filling. Leave the oven on.
- 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.
- 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.
- 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
Show Details
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%)
Nutrition Facts
Serving: 1(9 inch) pie (10 servings)
Amount Per Serving
Calories 431 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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