Mexican chocolate pie

Name: Mexican chocolate pie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: mexican
Ingredients: 200 gram dry cookies; 100 gram butter; 1 tablespoon sugar (depending on the sweetness of the dry cookies); 1 teaspoon ground cinnamon; 1 egg white; pinch of salt; 200 gram sugar; 5 tablespoons cornstarch; 2 tablespoons cocoa powder; 1 teaspoon instant coffee; half a teaspoon of salt; 1,5 teaspoon ground chilli; 2 eggs; 3 egg yolks; 700 ml full-fat milk; 150 gram dark chocolate

Mexican chocolate pie is salty and a bit spicy, but also sweet and smooth. What's not to love about that?

30 minutes

12 persons

Pie and cake

Nutrition balance score

Good

6/10

Nutrition per serving

Kcal

256.39 kcal

Carbohydrates
Of which sugars

26.59 g
26.43 g

Total fat
Of which saturated fats

14.61 g
8.65 g

Proteins

4.81 g

Fiber

0.18 g

Sodium

181.47 mg

View all nutrients

Recipe mexican chocolate pie

Made by Véronique

Published at 2015-08-13, this recipe is for 12 persons persons and takes 30 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-11-28

Let's get started

Preparation time

15 minutes

Time cooking

15 minutes

Total time

30 minutes

Preparation – 15 minutes

Preheat the oven to a temperature of 190 degrees celsius or 375 degrees fahrenheit. Grease the spring form with butter and set aside. Crumble the cookies, there are a lot of ways to get the result you like.

Use a food processor, blender, or rolling pin to crush the cookies. Keep a few cookie crumbs aside for garnish. Slowly melt the butter in the small saucepan, and let it cool off for a few minutes.

Mix together the cookie crumbs, melted butter, egg white, cinnamon and salt. Press the cookie mixture into the springform to create a pie crust.

Bake the pie crust in the oven for about 10 minutes, or until beautifully golden brown. Let the pie crust cool off completely.

Making the Mexican chocolate pie filling – 15 minutes + waiting time

Slowly heat milk in a medium-sized pan. Combine sugar, salt, egg yolk, cornstarch, cocoa powder, instant coffee powder and chilli in the bowl of your stand mixer. Add one egg at a time until you've reached a smooth mixture.

Chop the dark chocolate into small pieces and melt them in the hot milk. Keep on mixing the egg mix and pour in the hot milk.

Pour the mixture back into the medium-sized pan and simmer on low heat. Keep on mixing to prevent it from burning, until the mixture thickens. That will take about 5 minutes or less.

Place the pan in cold water for about 10 minutes, stirring it occasionally to prevent it from creating lumps. When the chocolate mixture has cooled off slightly, pour it into the pie form.

Cover with cling film and place in the refrigerator for at least 3 hours. Garnish with cookie crumbs and enjoy this delicious mexican chocolate pie!