Mexican Chocolate Pie

Mexican Chocolate Cream Pie is made with a graham cracker and almond crust filled with Mexican chocolate cream filling and topped with fresh whipped cream. This Mexican Chocolate Pie recipe is from the famous Elote Cafe in Sedona Arizona.

I have been so excited to share this recipe with you! My husband and I made a road trip to Sedona Arizona for a little getaway. There is a restaurant called Elote Cafe that is reservations only because it is always packed. They are known for their Mexican Chocolate Pie and of course, we had to try it! It was so decadent, rich, and creamy. I searched for the recipe, found it, made it, and now I am sharing it with you!

I made a few changes to the Elote Cafe Mexican Chocolate Pie by adding a little more sweetness. I still wanted it to take sinfully rich but add a touch more sugar to give it that perfect balance.

This Mexican Chocolate Cream Pie starts off with a homemade almond and graham cracker crust. The chocolate filling is made with melted chocolate, heavy cream, and a touch of cinnamon. The chocolate pie is topped with handcrafted whipped cream and drizzled with caramel or dulce de leche. 

Mexican Chocolate Pie Ingredients:

Chocolate Filling Ingredients:

• Mexican Chocolate (or Milk Chocolate)
• Semi-Sweet Chocolate
• Heavy Cream
• Cinnamon
• Fresh Whipped Cream (Heavy Cream + Powdered Sugar)

Graham Cracker Crust Ingredients:

• Graham Crackers
• Sliced Almonds
• Butter

Topping:

• Caramel or Dulce de Leche

What makes Mexican chocolate different? Mexican chocolate is made from cacao nibs, sugar, and cinnamon. It has a grainy texture compared to normal chocolate. Sometimes chilies are added for more spice but it definitely has more warmth because of the cinnamon.

What type of chocolate to use in this pie?

I would suggest using high-quality chocolate bars, if at all possible. I use the Trader Joe's Pound Plus Bar. You can also use semi-sweet chocolate chips.

How to make Mexican Chocolate Cinnamon Cream Pie:

1. Start by heating heavy cream in a saucepan. Add the chocolate and let it melt. I suggest cutting the chocolate bars into chunks to make it melt easier. You will need two types of chocolate -- semi-sweet chocolate and Mexican chocolate. You can find Mexican chocolate is 3-ounce disks. If you can't find Mexican chocolate, you can substitute milk chocolate and add a touch of cinnamon. I have recipe tested with milk chocolate, semi-sweet chocolate, and cinnamon and it was delicious!
2. Make the crust by mixing graham crackers, almonds, and butter in a food processor. You can toast the almonds beforehand if you desire a nutty flavor to the crust. Press in a 9-inch pie plate. This is a classic pie plate. If you are using a larger, deep dish pie dish, you may want to 1 ½ times the recipe. 
3. Whip the remaining heavy cream and powdered sugar until stiff peaks form. Set aside about ½ cup for the topping and fold the remaining into the room-temperature chocolate. Fold thoroughly until no more white streaks appear, then mound the chocolate on top of the pie crust.
4. Refrigerate for at least 2-4 hours, preferably overnight. Pipe whipped cream around the edges. 
5. Drizzle caramel or dulce de leche on the chilled pie. 

I have made many chocolate pies in my days from the Classic Chocolate Cream Pie to the German Chocolate Pie with a Coconut Pecan Topping to a Chocolate French Silk Pie. This is a unique take on a chocolate cream pie because of the addition of warm cinnamon and the focus on the star ingredient -- chocolate. 

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Mexican Chocolate Pie

Modern Honey® - www.modernhoney.com

Mexican Chocolate Cream Pie is made with a graham cracker and almond crust filled with Mexican chocolate cream filling and topped with fresh whipped cream. This Mexican Chocolate Pie recipe is from the famous Elote Cafe in Sedona Arizona.

5 from 1 vote

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Prep Time 20 mins

Cook Time 15 mins

4 hrs

Course Dessert

Cuisine Mexican

Servings 8

Ingredients

  

1x2x3x

Graham Cracker Almond Crust:

• 7 Whole Graham Cracker Sheets
• ¾ cup Sliced Almonds
• 6 Tablespoons Melted Butter

Chocolate Filling:

• 1 cup Heavy Cream
• 3 ounces Mexican Chocolate (or Milk Chocolate)
• 9 ounces Semi-Sweet Chocolate
• ½ to 1 teaspoon Cinnamon * (optional)

Whipped Cream:

• 1 ½ cups Heavy Cream
• ½ cup Powdered Sugar

Topping:

• 4 ounces Caramel Sauce or Dulce de Leche, slightly warmed

Instructions

 

Chocolate Filling:

• Heat the 1 cup of heavy cream over medium heat until it is warmed. Reduce to lower heat and add chocolate (in small pieces) and allow to completely melt. Whisk the mixture to ensure it it completely smooth. Set aside and let cool to room temperature.

Graham Cracker Crust:

• Add the graham crackers and almonds to a food processor. Grind to form a coarse meal. Add melted butter and mix together. Press into the bottom of a 9-inch pie plate.

Whipped Cream:

• Whip the chilled heavy cream and powdered sugar until stiff peaks form. Once the chocolate filling has cooled to room temperature, fold the whipped cream (reserving ½ cup for decorating the pie) into the chocolate filling mixture until no white streaks appear.

To Assemble Pie:

• Pour the chocolate cream filling into the pie shell. Refrigerate for at least two hours or overnight. When ready to serve, pipe the remaining whipped cream around the sides of the pie.
• Drizzle with slightly warmed caramel or dulce de leche. Serve with extra whipped cream, if so desired.

Notes

• Mexican chocolate has cinnamon in it so if you are using regular milk chocolate, you will want to add some cinnamon to the filling. Add ½ to 1 teaspoon, depending on taste preference. Start with ¼ to ½ teaspoon and add more as desired.

• What type of chocolate to use in this pie?

  I would suggest using high-quality chocolate bars, if at all possible. I use the Trader Joe's Pound Plus Bar. You can also use semi-sweet chocolate chips.
• * Recipe adapted from Elote Cafe Cookbook

Keyword chocolate pie, mexican chocolate pie

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