Mexican Chocolate Cream Pie Recipe
Indulge in our rich Mexican Chocolate Cream Pie, featuring a velvety chocolate filling spiced with hints of cinnamon and topped with a fluffy whipped cream finish.
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Ingredients
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Pie Crust
Method
Pie Assembly
- 1
Prepare the Pie Crust
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake at 350°F (175°C) for 8-10 minutes until lightly golden. Allow to cool completely.
- 2
Make the Chocolate Filling
In a saucepan over medium heat, combine heavy cream, chocolate, sugar, and cinnamon. Stir until the chocolate is melted and the mixture is smooth. Remove from heat and let it cool for about 10 minutes. In a separate bowl, whisk together egg yolks until smooth, then slowly add the warm chocolate mixture, whisking constantly until well combined.
- 3
Combine and Chill
Pour the chocolate filling into the cooled pie crust. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- 4
Prepare Whipped Topping
In a mixing bowl, beat heavy cream and powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie just before serving. Sprinkle with additional cinnamon or chocolate shavings if desired.
