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 chili
- 2 eggs
- 3 egg yolks
- 700 ml full fat milk
- 150 gram dark chocolate
Kitchen equipment needed
- Oven
- Spring form (24 cm)
- Silicone kitchen brush
- Rolling-pin or food processor (for crumbling the cookies)
- Medium-sized pan
- Small saucepan
- Whisk
- Standmixer or handmixer with whisk attachment
- Spatula
Preparation — 15 minutes
PRE-HEAT the oven to 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 even a rolling-pin to crush the cookies. Keep a bit of cookie crumbs aside for garnish.
Slowly MELT the butter in the small saucepan, let it cool of for a few minutes. COMBINE the cookie crumbs, melted butter, egg white, cinnamon and salt. PRESS the cookie mixture in the spring form to create a pie crust.
BAKE the pie crust in the oven for about 10 minutes, or until beautiful 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, instant coffee powder and chili in the bowl of your standmixer. ADD one egg at a time until you’ve reached a smooth mixture.
CHOP the dark chocolate in 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, keep on 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. Enjoy!
Based on 10 Review(s)
I am so happy this came across Facebook. I can’t wait to try it. I love chocolates with a little bit of heat.
Hello Janalee, thank you so much for your kind words. Hope you like it!
what kind of chili? There are so many different kinds. The chili spice here we use to make chili beans
Hi Terri, we looked it up for you; the chili we used contains mainly red peppers mixed with dried garlic, cumin seed and oregano. Be free to use any kind of chili you prefer and test it out :)
What size springform pan is used?
Hello Sue, we’ve used a 24 cm spring form (that’s about 9,5 inch, so that would be a 9 inch spring form)
The ingredient “dry cookies”……….is that like graham crackers?
Thanks!
Susan
We came across Graham crackers in a lot of recipes in the past few years. But we have no clue how it tastes. We don’t have them here in Holland, but we presume it something like our “maria cookies” and therefor we described it as “dry cookies”. Really love to try a Graham cracker haha! :)
Oh my gosh! Would love to send you some Graham crackers, even other items we have here in USA that you can’t find there. In trades of some items to me from Holland lol. When l was a child we had received a box of assorted cheeses, some were sweet. No return address, sent to our address of like 10 years, but not our name on package and was marked to keep it cooled. Found out from post office there was nothing we could do… So we ate it, lol!!! Was some amazing cheeses :)
That’s awesome! American guests from the hotel I work did send us a “USA package” once. It was filled with lots of different peanut butter thingies. At this moment, a friend of ours is in the USA. She’s bringing us some graham crackers haha! We’re very curious :) And of course, one day, we will come to the USA and eat alllll the things, lol
what is a gram = to maybe a Tablespoon, gram of ??milk. can you translate to regular measure??
We’re not really sure what kind of measurements you would like to have, regular is different for everyone. That’s why we have a list on our website, so you can look it up yourself: http://ohmydish.com/measurement-and-conversion-chart/ And of course, if you can’t find what you need, let us know and we will help you :)
I just love recipes. But don’t forget us common folks. How can I make this recipe if things are posted in grams and ml’s . I do not know how to convert.
Hi Deborah, you can check our conversion chart right here: . You can also use Google to convert metrics by searching for: “100 gram to oz”
I was so excited to try this for a cinquo de mayo party!! Got out my scale and measured precisely… followed directions to the tee, but used 2% milk and chocolate with chili already in it. After 12 hours of chilling, I unmolded the cake and it oozed all over the serving platter. I can’t imagine that 2% versus whole milk would cause the custard to be THAT watery.
Has anyone else tried this recipe, or am I just horrible? I’m devastated. What waste of time and delicious ingredients….
Hello Andrea, so sorry it didn’t work out for you :( A lot of people made this recipe and it’s a popular one on our site. Not runny at all, I never use 2% milk, but I think it’s a lot more runny than whole milk? Did you cook the mixture before pouring it on top of the crust, until it has thickened?