Mexican Chocolate Pie Recipe
Rich chocolate pie with mexican and dark chocolates, candied almonds and fresh whipped cream
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Ingredients
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Crust
Filling
Topping
Method
Crust
- 1
Make crust dry mix
In a medium bowl, combine graham cracker crumbs, unsweetened cocoa powder, granulated sugar, and salt.
- 2
Add butter
Stir in melted butter until the mixture resembles wet sand.
- 3
Form crust
Press the crust mixture evenly into a 9-inch pie dish, up the sides to create a tidy crust.
- 4
Bake crust
Bake at 350°F (175°C) for 8-10 minutes. Remove from oven and let crust cool completely on a wire rack.
Filling
- 5
Warm cream and melt chocolates
In a saucepan, heat heavy cream until just steaming; remove from heat. Add Mexican and dark chocolates to the hot cream and let sit 1-2 minutes, then whisk until smooth.
- 6
Blend eggs and spices
In a separate bowl, whisk eggs with granulated sugar, ground cinnamon, vanilla, and salt until well combined.
- 7
- 8
Bake filling
Pour the filling into the cooled crust. Bake at 325°F (165°C) for 25-30 minutes, or until the center is just set with a gentle jiggle.
- 9
Cool and chill
Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving.
Topping
- 10
- 11
Whipped cream
In a chilled bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form.
- 12
Assemble and serve
Top the chilled pie with whipped cream and sprinkle with candied almonds. Slice and serve.