This Mexican Chocolate Pie is so dense and luscious it will have you rethinking using Grandma’s recipe for your next get together! Which just a couple simple ingredients, this chocolate pie is a stress-free option for bake sales and potlucks.
We’re all about the Mexican Chocolate for this gorgeous dessert. Mexican chocolate infused with canela, a delicate candy-like cinnamon, will blow your chocolate loving socks off!
Mexican Chocolate comes in many delicious brands! Taza Chocolate is an artisanal brand I found at whole foods, and the video below features the classic brand, Ibarra. Use what you like! Milk Chocolate is my favorite for this recipe. As you will notice, Mexican chocolate always comes in wheels….
Here is an easy to follow and super brief video that will walk you through the recipe below…
Mexican Chocolate has all of the chocolatey goodness you love, kissed with the aroma of canela… aka Mexican Cinnamon. It's softer, vanilla aroma has more depth and complexity than standard cinnamon. Try it out in this pie for your Easter celebrations. (Of course, it's on the Urban Cowgirl blog! I got you babe!) Try Chocolate Ibarra, it's my preferred brand.
Posted by The Urban Cowgirl on Tuesday, March 27, 2018
Here is the Mexican Chocolate Pie Recipe!
If you make the recipe and post it to social media, tag Urban Cowgirl! I’d love to see how it turns out!
Save RecipeIngredients
Crust:
3 cups wheaties style cereal, or substitute 2 cups graham crackers
3 T. sugar
1/3 c. butter
Filling:
3 c. whole milk
4 T. cornstarch
1 1/3 c. sugar
4 egg yolks
2 t. good vanilla extract
1/4 t. salt
6 oz. mexican chocolate (should be one large tablet or 3 smaller tablets, this depends on the brand used)
2 T. butter
good pinch of cinnamon
Coconut Cream:
2 cans coconut cream (refrigerated 10 hours)
3 T powdered sugar
pinch salt
Instructions
For the crust:
Preheat your oven to 375 degrees.
In a large glass bowl, melt butter in the microwave just until liquid. Remove and add sugar and crushed graham crackers. Stir with a fork to combine.
Press into a 9 inch pie pan. Bake 6-8 minutes, until golden brown. Remove from the oven and leave on the counter top to cool while you prepare the filling.
For the filling:
Chop the mexican chocolate into "shards" with a sharp knife and reserve.
Into a saucepan, add the milk, sugar, cornstarch, and eggs and mix well with a whisk. Bring to a low simmer, whisking constantly to prevent lumps.
As it begins to thicken and approach the consistency of pudding, add vanilla, salt, and stir in the mexican chocolate. Whisk until the chocolate melts into the mixture.
Stir in the butter and extra cinnamon. Stir well, taste for seasoning. (If it needs to be thicker you can continue cooking on low.) Remove from heat, cool 10 minutes and pour into the pie crust.
Transfer the pie to a refrigerator to chill for several hours. When ready to serve, top with coconut cream and sprinkle on chocolate chips.
For the coconut cream:
Remove chilled can of coconut milk from refrigerator and open gently. In a medium bowl spoon the coconut butter off of the top and into your bowl. The coconut butter will have separated from the coconut water and will be floating on the top. Scoop only the butter into the bowl avoiding the water as much as possible.
Beat the coconut butter with electric beaters for about a minute just until it starts to look like thin whipped cream. Sprinkle in the sugar and continue beating until it gets thick. It is done when it looks like fluffy whipped cream. Refrigerate until needed.
Bon appetit!
