Can You Add Cinnamon To Chocolate Pie

Mexican Hot Chocolate Pie

An unconventional, anti-establishment pie. Silky, luscious, spicy Mexican Hot Chocolate Pie says: we all have a place at the table.

mexican chocolate pie in pie pan, with napkin and cutting board underneath

I've always loved Mexican Hot Chocolate spiced with cinnamon and chiles. When I read about Mexican Chocolate Pie in Allison Kave's Start Prize Pies, I knew I had to endeavour information technology!

This is my adaptation, based on her amazing recipe. I upped the spices and changed the crust.

The filling is silky and velvety smooth. The flavor is deep and rich. Spiked with cinnamon, ginger, vanilla, and spicy cayenne — YUM! Think of it every bit a spicy, silky chocolate pie. With a dollop of cinnamon whipped cream, it's and so corrupt and rich!

Mexican Chocolate Pie | The Subversive Table

During the holidays, almost people gravitate toward the classics. But sometimes, you want something anarchistic and dissimilar.

A pie that says: I may non be traditional just I am delicious. The unconventional doesn't accept to be threatening.

Mexican Hot Chocolate Pie is that pie for your table! Rich, luscious, silky-smooth chocolate. With a spicy kick from cayennes and cinnamon! So skillful!

Ingredients:

Bittersweet Chocolate Chips . For deep chocolate flavor and fudge-y, ganache-like texture. If you prefer a sweeter chocolate pie, substitute with Milk Chocolate Chips instead. Or a combination of half Milk Chocolate and half Bittersweet Chocolate.
Heavy Cream + Egg. Adds richness and structure. Keeps the chocolate velvety smooth, too!
Vanilla. Merely a splash!
Spices: Cinnamon, Cayenee, Ground Ginger. The spicy, heady flavors that brand this pie shine.
Graham Cracker Crust. Crumbly and buttery with a generous dose of cinnamon, this homemade crust is a sure-fire in the nutrient processor! Swap with a 9-inch shop bought graham cracker crust if you lot prefer.
Cinnamon Whipped Cream. The final bear upon that makes the pie extra special!

How to make a homemade Graham Cracker Crust:

In a nutrient processor, pulse graham crackers to fine crumbs. Add sugar, cinnamon, and salt. Drizzle melted butter on top. Pulse until well combined. It will look like wet sand.
Dump into a well buttered ix-inch pie pan or round cake pan.
Spread into an fifty-fifty layer, all the way up the sides. Use the back of a measuring cup to press the crust down firmly and evenly.
Broil until browned with crispy looking edges, about 10-12 minutes.

Graham Cracker Crust | The Subversive Table — ane. Pulse ingredients in food processor.

Pro Tips:

Buy pre-ground graham cracker crumbs . Makes a bootleg crust fifty-fifty easier and faster. Plus, you don't need a food processor to break downwards the crackers.
Cool completely! This pie tastes all-time cooled and chilled.

FAQ:

How spicy is Mexican Hot Chocolate Pie?

In my humble stance, this pie is actually not that spicy! It'due south but enough heat to make things exciting. Merely for point of reference, my 11 and ix year old can eat this pie with no problems. My half-dozen year old can eat kimchi but this pie is besides spicy for her.

Can I make it less spicy?

Yes, of course you can! Only reduce the amount of footing cayenne from i tsp to 1/2 tsp. If that's nonetheless too spicy , I recommend ane/4 tsp. The cinnamon whipped foam will also cut down the rut level.

Tin can I brand this in accelerate?

Yes, Mexican Hot Chocolate Pie can be made the mean solar day before serving. The texture stays good. I recommend chilling in the fridge overnight. Annotation: the estrus level is not as intense on the second day.

Tin I make the graham cracker crust without a food processor?

Yep, only mix all the ingredients in a bowl with a fork. A food processor is helpful for breaking downwards graham crackers into crumbs only not necessary if using pre-made graham cracker crumbs.

mexican chocolate pie in pie pan, with napkin and cutting board underneath

Mexican Hot Chocolate Pie

An anarchistic, anti-establishment pie. Silky, luscious, decadently rich Mexican Hot Chocolate Pie says: nosotros all have a place at the tabular array.

Prep Time fifteen mins

Cook Time 30 mins

cooling time ii hrs

Full Time 45 mins

Grade Dessert

Cuisine American

Servings 12 modest slices or eight generous ones

nine-inch cake or pie pan

Graham Cracker Crust

2 cups/200 grams basis graham cracker crumbs (20 graham cracker squares, depending where you live)
1 Tbsp sugar
2 tsp basis ginger
1 tsp cinnamon
one/four tsp salt
1/ii loving cup melted butter (unsalted)

Filling

viii ounces bittersweet chocolate fries about 1 cup
1 loving cup heavy cream
1 large egg
i Tbsp vanilla
1 tsp cinnamon
i tsp cayenne
1/2 tsp ground ginger
1/4 tsp common salt

Whipped Cream (optional)

1 cup heavy cream
1 Tbsp powdered sugar
1 tsp cinnamon

For the Crust:

If using graham cracker squares: place graham cracker square in the bowl of the food processor and pulse until finely ground. It should look like sand.
Place graham cracker crumbs in the food processor. Add sugar, footing ginger, cinnamon, and salt. Pulse a few more times to combine.
Add the melted butter direct on peak of the dry ingredients, in a boring circle. Pulse until well combined. Information technology should wait similar wet sand.
Dump crust ingredients into a 9-inch cake or pie pan (both work beautifully). Spread out the moistened crumbs into an even layer on the bottom and halfway up the sides of the pan. Keep the crust as uniform as possible, pressing the crumbs into the pan firmly. You lot can use your hands or the dorsum of a dry measuring cup.
Bake in a 350 degree oven for 10-12 minutes, until somewhat brown and crispy looking. Remove from oven. Keep oven on.

For the Filling:

While the crust bakes, work on the filling. Place chocolate chips into a medium bowl. Heat foam until it steams but make sure it does not simmer or boil. Pour heated foam over chocolate fries. Allow sit for i minute. Whisk until smooth and sleeky. Add egg, vanilla, ground ginger, cinnamon, cayenne, and salt. Whisk until well combined.
Cascade filling into the pie crust. Bake for 25-xxx minutes, until the edges are ready and the centre wiggles just a piddling chip. Remove from oven and cool completely, about two hours.