Mexican Chocolate Pie

Mexican Chocolate Pie brings a warm, spiced twist to the traditional chocolate pie. With a rich, creamy filling infused with the bold flavors of Mexican hot chocolate, cinnamon, and a buttery vanilla wafer crust, this pie is a dessert like no other. It’s the perfect treat for chocolate lovers who enjoy a bit of heat and complexity in their sweets. The pie is topped with a luscious whipped cream topping, lightly sweetened and adorned with sliced almonds, making every bite a delicious experience.

What makes this pie special is its unique flavor combination. The Mexican chocolate adds a deep richness with a hint of spice, balanced by the creamy, custard-like filling. Paired with the crisp, buttery vanilla wafer crust, this pie creates a flavor profile that’s both comforting and exciting. Whether you’re looking for a dessert to serve at a dinner party or a sweet treat for any occasion, this Mexican Chocolate Pie is sure to impress and delight your guests.

Why You’ll Love This Recipe

1. Unique Flavor: Mexican hot chocolate brings a warm, spiced kick that’s different from regular chocolate pies.
2. Creamy Texture: The filling is smooth, creamy, and custard-like, providing a rich contrast to the crunchy crust.
3. Easy to Make: Despite its unique flavor, the pie comes together easily with simple ingredients.
4. Perfect for Special Occasions: Whether it’s for a family dinner or a holiday gathering, this pie is sure to be a standout.
5. Topped to Perfection: The whipped cream topping adds a light and airy finish, while the sliced almonds provide a bit of crunch.

Ingredients

For the Crust

• Vanilla wafer crumbs
• Land O Lakes® Butter, melted

For the Filling

• Land O Lakes® Butter
• Ground cinnamon
• Mexican hot chocolate drink discs
• Milk
• Sugar
• Land O Lakes® Eggs (yolks only)
• Cornstarch
• Unsweetened cocoa

For the Topping

• Land O Lakes® Heavy Whipping Cream
• Powdered sugar
• Sliced almonds (optional)

Variations

• Spicy Kick: Add a pinch of cayenne pepper to the filling for an extra kick of spice.
• Nutty Crust: Mix crushed pecans or almonds into the vanilla wafer crust for extra texture and flavor.
• Dairy-Free: Replace butter and milk with plant-based alternatives like coconut oil and almond milk to make the pie dairy-free.
• Chocolate Ganache Topping: Instead of whipped cream, top with a chocolate ganache for an even richer finish.

How to Make the Recipe

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine the vanilla wafer crumbs with the melted butter, mixing until the crumbs are evenly coated. Press the mixture firmly into the bottom and sides of a 9-inch pie pan to form the crust. Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and set aside to cool.

Step 2: Make the Filling

In a saucepan, melt the butter over medium heat. Add the ground cinnamon and stir for about 30 seconds until fragrant. Add the Mexican hot chocolate discs and stir until fully melted and combined with the butter. In a separate bowl, whisk together the milk, sugar, egg yolks, cornstarch, and cocoa powder until smooth. Gradually pour the milk mixture into the saucepan with the chocolate mixture, whisking constantly. Continue to cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble (about 5-7 minutes). Once thickened, remove from heat.

Step 3: Assemble the Pie

Pour the thickened chocolate filling into the cooled pie crust. Smooth the top with a spatula, and refrigerate for at least 4 hours, or until the filling is fully set.

Step 4: Prepare the Topping

In a chilled mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form. Once the pie is set, spread the whipped cream evenly over the top of the pie. If desired, sprinkle with sliced almonds for added texture and flavor.

Step 5: Serve

Slice the pie and serve chilled. Enjoy the rich, spiced flavor of this Mexican Chocolate Pie!

Tips for Making the Recipe

• Whisk the Filling Well: Be sure to whisk the egg yolks and milk mixture well before adding to the hot chocolate mixture to avoid curdling.
• Cool the Crust Completely: Let the crust cool completely before adding the filling to prevent it from melting or becoming soggy.
• Chill the Pie Thoroughly: Allow the pie to chill for at least 4 hours to ensure the filling sets properly.
• Whipped Cream: For best results, use chilled heavy cream and a chilled bowl to ensure the cream whips up beautifully.

How to Serve

• As a Dessert: This pie is perfect for any occasion, especially for a festive dinner or holiday celebration.
• With Coffee or Tea: Serve alongside a strong cup of coffee or tea to complement the spicy chocolate flavor.
• Topped with Fruit: Add fresh berries like raspberries or strawberries on the side for a tart contrast to the rich pie.

Make Ahead and Storage

Storing Leftovers

Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Make sure to cover the top to prevent the whipped cream from absorbing any odors.

Freezing

You can freeze the pie without the whipped cream topping. Wrap it tightly in plastic wrap and aluminum foil, and store in the freezer for up to 1 month. Thaw in the fridge overnight and top with whipped cream before serving.

Reheating

This pie is best served chilled, so no need to reheat. Simply remove from the fridge and top with whipped cream before serving.

FAQs

1. Can I use regular chocolate instead of Mexican hot chocolate?

You can substitute regular dark or milk chocolate, but the pie won’t have the same unique spiced flavor. Consider adding a pinch of cinnamon and chili powder to replicate the Mexican chocolate flavor.

2. Can I make this pie ahead of time?

Yes, this pie can be made a day in advance. Just make sure it has enough time to set in the fridge.

3. Can I use a store-bought pie crust?

Yes, if you’re short on time, you can use a pre-made pie crust instead of making your own.

4. How can I make the filling thicker?

If the filling isn’t thick enough, you can cook it for a few more minutes until it reaches the desired consistency. Be sure to stir constantly to prevent it from burning.

5. Can I substitute the egg yolks with a different ingredient?

For a vegan version, you can replace the egg yolks with a cornstarch slurry or a commercial egg replacer.

6. How long does the pie need to chill?

The pie should chill for at least 4 hours to allow the filling to set properly.

7. Can I use a different nut for the topping?

Yes, you can use any nut you like, such as crushed pecans or walnuts, instead of almonds.

8. Can I make the whipped cream topping dairy-free?

Yes, you can use coconut cream or a dairy-free whipped topping in place of the heavy cream.

9. Can I add more cinnamon to the filling?

If you enjoy cinnamon, feel free to add a little more, but keep in mind that the Mexican hot chocolate already has cinnamon flavor.

10. Can I freeze this pie?

Yes, you can freeze the pie (without the whipped cream topping) for up to 1 month. Be sure to wrap it tightly.

Conclusion

Mexican Chocolate Pie is a delightful twist on a classic dessert, featuring a creamy, spiced filling that’s rich in flavor. With its buttery vanilla wafer crust, cinnamon-infused chocolate, and whipped cream topping, this pie is sure to become a favorite. Whether you’re celebrating a special occasion or simply looking for a new dessert to try, this pie will impress with its unique combination of sweet and spicy elements.

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