Mexican Hot Chocolate Pie

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.

Course Desserts

Cuisine American, Mexican

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

Prep Time 25

Cook Time 10

Total Time 35

Servings Servings

Calories 619kcal

Author Barb

Ingredients

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

Instructions

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.

Notes

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.

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