Mexican Chocolate Pie
This Mexican Chocolate Pie features a graham cracker crust filled with rich chocolate cream and topped with whipped cream.
Equipment
- food processor
- emile henry pie dish
- measuring cups and spoons
- mixing bowl set
Ingredients
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 is 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.
Nutrition
Serving: 1slice
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