French Silk Pie goes the direction of Mexican Hot Chocolate with a touch of Tequila and Cayenne Pepper. This is a fantastic blend of smooth luscious chocolate with just a kick; my FAVORITE PIE!!
Now that Halloween is in our rearview mirror, I can begin in earnest to concentrate on the holidays I anticipate the most with Thanksgiving coming up fast on the horizon.
While I enjoy some familiar foods; I also love adding something new and this years it is this amazing Mexican Hot Chocolate Pie.
Every year as we near Thanksgiving, I’m reminded of Luis, the young high school exchange student from Spain who lived with us one year and who had never experienced a day quite like our Thanksgiving.
He very willingly participated in our traditions; after all, it’s a day that consists of eating, drinking, and sports.
How hard could that be? We convinced this poor soul that those traditions 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.
I will say that over the years I have had no problem modifying some traditions to better reflect my own personal style. We serve a dish called Creamy Mushroom Bake that may not be a tradition elsewhere, but I could eat the entire dish all by myself and would happily forgo turkey to do so.
My daughter and I decided one year to make a “from scratch” version of the traditional Green Bean Casserole, and although it is a bit of work, it is so worth it; we will never revisit cans of soup, green beans or dried onions again!
When it comes to dessert, I’m not exactly a traditionalist there either. I think regular pumpkin pie is a bit boring, so although I will make one for someone who has to have it, I so prefer mixing up our desserts with something tastier.
Our dessert table includes an Orange Layer Cake with Buttercream and Cranberry Glaze that is not just delicious, but it is also beautiful. Last year, I made a Pumpkin Cheesecake that might have changed my opinion of pumpkin desserts for Thanksgiving; it was anything but boring!
This year, I’m working with Hornitos® over the holiday season, and for our Thanksgiving post we were challenged to include tequila in a Thanksgiving dish. My mainstay turkey recipe is one with bacon and maple syrup, and we love it so much I just couldn’t bear to change it. (I’ll be posting that soon too!) I’ve mentioned our favorite side dishes and neither of those seemed conducive to a tequila boost either.
But dessert? Oh, what a dessert I’ve devised. One of the most surprising cocktails I’ve ever made was a Mexican Hot Chocolate, which combines rich hot chocolate with a splash of tequila and some cayenne pepper; both serve to create a subtly spicy concoction that is just perfect.
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 think 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. I enjoyed the Hornitos® Black Barrel Tequila so much in the Black Goblin Cocktail that I prepared for Halloween that I wanted to use it again for this dessert experiment. The distinct flavor profile that results from aging this 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.
I love having an unexpected dessert for Thanksgiving, 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 heat things up. Finished with a whipped cream that has subtle amounts of 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 ‘Mexican Hot Chocolate Pie’
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup finely chopped toasted walnuts
- 1/4 cup sugar
- 1 tsp cayenne pepper
- 1/3 cup melted butter
For the Filling
- 1/2 cup butter
- 3/4 cup sugar
- 1 tsp vanilla extract
- 4 Tbsp cocoa
- 1 Tbsp dried espresso or coffee
- 1/2 tsp cayenne pepper
- 1/2 tsp cinnamon
- Pinch of salt
- 2 Tbsp Hornitos® Black Barrel Tequila
- 3 extra large eggs, use pasteurized if preferred
For the Garnish
- 2 cups whipping cream
- 2 Tbsp Hornitos® Black Barrel Tequila
- 2 Tbsp granulated sugar
- 1/2 tsp cinnamon
- Pinch of cayenne pepper
- 1 tsp espresso
- 4 to 6 Tbsp 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, cayenne pepper, and espresso 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.
Serving Size:1 grams
Amount Per Serving: Calories: 787Total Fat: 53gSaturated Fat: 28gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 188mgSodium: 286mgCarbohydrates: 71gFiber: 2gSugar: 58gProtein: 8g