Mexican Hot Chocolate Pie

French Silk Pie takes a trip to Mexico to become this Mexican Hot Chocolate Pie with a touch of Tequila, cinnamon, and cayenne pepper.

Now that the Kentucky Derby is in my rear-view mirror, today I’m offering this amazing Mexican Hot Chocolate Pie in honor of Cinco de Mayo; this year it falls two days after the Derby so I can do a recipe for both. I don’t participate in any of the big celebrations being held downtown but we sure love a day with familiar Mexican foods.

Every year as we near Cinco de Mayo, I’m reminded of Luis, the young high school exchange student from Spain who lived with us one year and while not Mexican; we submitted that his Spanish heritage was close enough so we made foods for him that were more familiar and we had more Mexican and Spanish foods come into our food repertoire than previously.

He very willingly participated in our traditions too. I’m reminded that we convinced this poor soul of a Thanksgiving tradition that included the annual Dance of the Turkey.

He was such a good sport about walking through the house with us in a conga line, one hand fashioning a waddle under the chin and the other a tail at the rear, all while singing the song my youngest daughter devised, “I am a turkey, watch me shake my tail feathers as I spin myself around.”

I finally had to confess that we made up this tradition just for him, as I’m sure he wondered why something so special to our family had me doubled over with laughter. I guess that year he was the ‘new addition’ but most often it’s a food course like this Mexican Hot Chocolate Pie.

I will say that over the years I have had no problem modifying some traditions to better reflect my own personal style. As much as I love Chile Rellenos; I’ll never go to the effort to make them but I do love this Chile Relleno Appetizer that I first tasted at a Broncos game when we had first arrived in Denver.

My daughter and I decided one year to make a “from scratch” version of a Beef and Re-Fried Bean Tortilla Dip and although it is a bit of work, it is so worth it; we’ll make the dip and also these Refried Bean and Beef Nachos. Both are so yum…making homemade re-fried beans is not hard and the difference in taste is amazing.

A few years ago I participated in a group effort to make Spanish tapas and I thought of Luis and his love for both chicken and spice, and he would most certainly have enjoyed my recipe for Spanish Tapas Chicken. I’ll be honest…I love that recipe and am mostly reminded of it because we’re having it for dinner tonight!

Still, whenever it came to a Mexican dessert, I’m not exactly a traditionalist there. If I were to follow the lead of the local restaurant we love the best, I would have to make fried ice cream..oops, haven’t done that yet!

So our dessert table often included something that I buy from a local Mexican market or I might make this Argentinian Chocotorta Dessert. Yes, I cheat; if it was Latin, it worked! But those days are over…this Mexican Hot Chocolate Pie is outstanding; maybe not traditional, but it should be!

I used Hornitos Black Barrel Anejo Tequila for this dessert. The distinct flavor profile that results from aging tequila a second time in charred barrels and a final period in toasted oak barrels where it picks up whiskey notes was perfect when married with chocolate.

One of the most surprising cocktails I’ve ever made was a Mexican Hot Chocolate, which combines the expected ingredients of rich hot chocolate with cinnamon and cayenne pepper; both serve to create a subtly spicy concoction that is just perfect. But I wanted a cocktail, and that’s when tequila entered the room. Subtle is key there too; it should tickle your tongue, not burn it.

I remember vividly when my daughter dropped by a couple of years ago just as I was finishing the photographs for the Mexican Hot Chocolate and I asked her to taste it. I recall that her initial reaction was to snub her nose at the idea of tequila in a warm cocktail, but at my gentle persuasion (she might say relentless insistence) she took a sip.

Honestly, I think her eyes rolled back in her head and she was completely smitten; at that point I had to remind her it was a cocktail and to take it easy!

This dessert starts with a recipe for my favorite; a French Silk Pie. Adding the components of that Mexican Hot Chocolate to a luscious chocolate pie was a stretch but it is such a good one. And it’s not a pie for this one day…I decided to make it for today and share it here but it’s a crowd favorite for summer barbecues too. I make two; one for the adults and my regular French Silk Pie for the kiddos. Everyone is happy!

I love having an unexpected dessert, and trust me; this combination of rich French Silk Pie combined with the flavors of that Mexican Hot Chocolate will be just that. I should call it Nirvana Pie.

The same rich taste and mouth feel of the French Silk Pie coupled with a hint of tequila and just enough spice to feel a subtle warmth. Finished with a whipped cream that has espresso, tequila, and cayenne, and it is most certainly a surprise—but such a good one.

Can I tell you something I could not imagine saying just two days ago? As much as I have always loved French Silk Pie, this Mexican Hot Chocolate Pie wins, hands down. It is simply amazing. With a bit of tequila to sip on the side? Absolutely decadent! You must try it; I promise, you won’t be sorry. Cheers!

PIN IT! ‘Mexican Hot Chocolate Pie’

Mexican Hot Chocolate Pie

Barb

An amped up version of a French silk pie with a touch of tequila, cinnamon, and cayenne pepper. It really is Indescribable and amazingly delicious.

4.75 from 50 or more votes

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Course Desserts

Cuisine American, Mexican

Servings 8 Servings

Calories 619 kcal

For the Crust

• 1 ½ cups graham cracker crumbs
• ½ cup finely chopped toasted walnuts
• ¼ cup sugar
• 1 teaspoon cayenne pepper
• ⅓ cup melted butter

For the Filling

• ½ cup butter
• ¾ cup sugar
• 1 teaspoon vanilla extract
• 4 tablespoons cocoa
• 1 tablespoon1 dried espresso or coffee
• ½ teaspoon cayenne pepper
• ½ teaspoon cinnamon
• 1 Pinch of salt
• 2 tablespoons Tequila
• 3 extra large eggs use pasteurized if preferred

For the Garnish

• 2 cups whipping cream
• 2 tablespoons Tequila
• 2 tablespoons granulated sugar
• ½ teaspoon cinnamon
• 1 pinch cayenne pepper
• 4 to 6 tablespoons powdered sugar to taste
• Chocolate curls or cocoa

Prepare the Crust

• Mix together all ingredients in a bowl or processor. Pat into an 9-inch pie plate and bake at 375 degrees for 8 to 10 minutes until just starting to brown.

• Remove from oven and cool completely.

Prepare the Pie

• Cream butter, sugar, vanilla, cocoa, espresso, cayenne, cinnamon, salt, and tequila. Turn mixer on medium-high and mix for a minimum of 5 minutes. Scrape bowl often.

• Add each egg separately and beat for a full 5 minutes after the addition of each egg. Scrape bowl often.

• Pour mixture into the cooled pie crust and refrigerate.

To Make the Whipped Cream

• Heat 1/4 cup of the whipping cream over medium heat in a small saucepan.

• Add tequila, granulated sugar, cinnamon, and cayenne pepper to the whipping cream and bring to a boil; turn heat down and let mixture simmer for 1 minute.

• Chill until cold.

• In a chilled mixing bowl, combine the remainder of the whipping cream with the cooled tequila-and-cream mixture and whisk thoroughly to combine. Whip until soft peaks form.

• Add the powdered sugar (I like it less sweet, but add all 6 Tbsp if you like your whipped cream sweeter) and continue beating until firm peaks form.

• Generously pipe or dollop the whipped cream in the center of the pie, saving any extra for serving.

• Sprinkle with chocolate curls or cocoa.

• Serve with additional whipping cream if desired.

For chocolate curls, warm a chocolate bar in the microwave until slightly warm but not melting. Try 15-second increments on low until the right temperature. Use a vegetable peeler along the side to create the curls. Refrigerate slightly before sprinkling over the pie.

Nutrition Facts

Mexican Hot Chocolate Pie

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Keyword cayenne pepper, French silk pie, hot chocolate, mexican, tequila