Description
Mexican Hot Chocolate Pie is a rich and creamy dessert featuring a spiced chocolate custard nestled in a crispy graham cracker crust. Infused with cinnamon and a hint of cayenne pepper for subtle warmth, this pie is topped with a fluffy marshmallow whipped cream and garnished with chocolate shavings, making it a perfect blend of spice, sweetness, and texture.
Ingredients
Scale
Crust
- Cooking spray, for pie dish
- 10 graham crackers
- 6 tbsp. melted butter
- 1/3 cup granulated sugar
- Pinch of kosher salt
Chocolate Pie Filling
- 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
Topping
- 1 cup marshmallow creme
- 1 cup whipped topping
- Chocolate shavings, for garnish
Instructions
- Preheat and Prepare Crust: 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 the crumbs to a medium bowl and mix in the melted butter, sugar, and a pinch of salt until combined.
- Bake Crust: Press the graham cracker mixture firmly and evenly into the prepared pie dish. Bake the crust in the oven for 8 to 10 minutes, or until it becomes lightly golden. Remove from oven and let cool to room temperature.
- Prepare Milk and Egg Mixture: In a medium bowl, whisk together the whole milk and egg yolks until fully combined and smooth.
- Cook Chocolate Filling: In a small saucepan, whisk together the sugar, cornstarch, cinnamon, cayenne pepper, and salt. Gradually add the milk and egg yolk mixture to the saucepan, whisking constantly to avoid lumps. Cook the mixture over medium heat until it reaches a boil, then reduce the heat and simmer for 1 minute while whisking continuously until thickened.
- Add Butter, Vanilla, and Chocolate: Remove the saucepan from heat. Stir in the butter and vanilla extract until the butter melts. Then add the HERSHEY’S SPECIAL DARK Chocolate Chips and stir until the chocolate is fully melted and the filling is smooth.
- Assemble and Chill: Pour the chocolate filling into the cooled graham cracker crust. Refrigerate the pie for at least 2 hours, or until the filling is firm and set.
- Prepare Marshmallow Topping: Gently fold the marshmallow creme into the whipped topping until well combined and fluffy.
- Serve: Spread the marshmallow whipped topping over the center of the chilled pie. Garnish the top with chocolate shavings. Slice and serve chilled.
Notes
- The cayenne pepper adds a subtle heat that complements the chocolate; adjust amount to taste or omit if sensitive to spice.
- Using whole milk gives the pie a rich and creamy texture, but 2% milk can be substituted for a slightly lighter version.
- Be sure to whisk constantly when cooking the filling to prevent lumps and ensure smooth custard.
- Allowing the pie to chill thoroughly is essential for the filling to firm up properly.
- Chocolate shavings can be made using a vegetable peeler on a chocolate bar or purchased pre-made.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Keywords: Mexican Hot Chocolate Pie, spiced chocolate pie, graham cracker crust, marshmallow topping, cinnamon pie, cayenne pepper dessert
