Dessert

Mexican Hot Chocolate Pie Recipe

Name: Mexican Hot Chocolate Pie Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Cuisine: Mexican
Ingredients: Cooking spray, for pie dish; 10 graham crackers; 6 tbsp. melted butter; 1/3 cup granulated sugar; Pinch of kosher salt; 3 cups whole milk; 4 egg yolks; 3/4 cup granulated sugar; 1/3 cup cornstarch; 1 1/2 tsp. ground cinnamon; 1/3 tsp. cayenne pepper; 1 tsp. salt; 2 tbsp. butter; 1 tsp. vanilla extract; 2 cups HERSHEY’S SPECIAL DARK Chocolate Chips; 1 cup marshmallow creme; 1 cup whipped topping; Chocolate shavings, for garnish

ByMariam Harutyunyan August 15, 2026August 15, 2026

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Introduction

Mexican Hot Chocolate Pie is a luscious dessert that combines the rich flavors of dark chocolate with warming spices like cinnamon and a hint of cayenne. This pie features a crisp graham cracker crust and a creamy, spiced chocolate filling topped with a fluffy marshmallow whipped topping. It’s perfect for those who love a twist on classic chocolate treats.

A slice of pie with three layers is shown on a white plate with a thin gold rim. The bottom layer is a crumbly, light brown crust with a rough texture. The middle layer is a thick, smooth, dark chocolate filling that looks creamy. The top layer is a fluffy white whipped cream topped with small, broken pieces of dark chocolate shavings scattered evenly. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray, for pie dish
10 graham crackers

6 tbsp. melted butter
1/3 cup granulated sugar

Pinch of kosher salt
3 cups whole milk

4 egg yolks
3/4 cup sugar
1/3 cup cornstarch

1 1/2 tsp. cinnamon
1/3 tsp. cayenne pepper
1 tsp. salt

2 tbsp. butter
1 tsp. vanilla extract
2 cups HERSHEY’S SPECIAL DARK Chocolate Chips

1 cup marshmallow creme
1 cup whipped topping
Chocolate shavings, for garnish

Instructions

Step 1: Preheat the oven to 350°F and spray a pie dish with nonstick cooking spray. In a food processor, pulse the graham crackers until fine crumbs form. Transfer crumbs to a medium bowl and add melted butter, sugar, and a pinch of salt. Mix until combined.
Step 2: Press the graham cracker mixture firmly into the prepared pie dish. Bake for 8 to 10 minutes until the crust is lightly golden. Remove from oven and let cool to room temperature.
Step 3: In a medium bowl, whisk together the whole milk and egg yolks until fully combined.

Step 4: In a small saucepan, whisk together sugar, cornstarch, cinnamon, cayenne pepper, and salt. Add the milk and egg yolk mixture and whisk until smooth with no lumps. Bring the mixture to a boil, then reduce heat and simmer for 1 minute, stirring constantly.
Step 5: Remove from heat and stir in butter, vanilla extract, and chocolate chips until the chocolate has completely melted. Pour the filling into the cooled crust and refrigerate until firm, at least 2 hours.
Step 6: Meanwhile, gently fold the marshmallow creme into the whipped topping. Spread this marshmallow mixture over the center of the chilled pie. Garnish with chocolate shavings and serve.

Tips & Variations

For an extra kick, increase the cayenne pepper slightly, but be careful not to overpower the chocolate flavor.
Substitute the graham cracker crust with a chocolate cookie crust for a richer base.
Use dark or semi-sweet chocolate chips if HERSHEY’S SPECIAL DARK is not available.

Chill the pie overnight for the best texture and flavor melding.

Storage

Store the pie in the refrigerator, covered, for up to 3 days. Reheat is not recommended for this dessert since it is best served chilled. If needed, let the pie sit at room temperature for 10 minutes before serving to soften slightly.