Mexican Chocolate Pie Modern Honey
Mexican Chocolate Cream Pie is made with a graham cracker and almond crust filled with Mexican chocolate cream filling and topped with fresh whipped cream. This Mexican Chocolate Pie recipe is from the famous Elote Cafe in Sedona Arizona.
I have been so excited to share this recipe with you! My husband and I made a road trip to Sedona Arizona for a little getaway. There is a restaurant called Elote Cafe that is reservations only because it is always packed. They are known for their Mexican Chocolate Pie and of course, we had to try it! It was so decadent, rich, and creamy. I searched for the recipe, found it, made it, and now I am sharing it with you!
I made a few changes to the Elote Cafe Mexican Chocolate Pie by adding a little more sweetness. I still wanted it to take sinfully rich but add a touch more sugar to give it that perfect balance.
This Mexican Chocolate Cream Pie starts off with a homemade almond and graham cracker crust. The chocolate filling is made with melted chocolate, heavy cream, and a touch of cinnamon. The chocolate pie is topped with handcrafted whipped cream and drizzled with caramel or dulce de leche.
Mexican Chocolate Pie Ingredients:
Chocolate Filling Ingredients:
- Mexican Chocolate (or Milk Chocolate)
- Semi-Sweet Chocolate
- Heavy Cream
- Cinnamon
- Fresh Whipped Cream (Heavy Cream + Powdered Sugar)
Graham Cracker Crust Ingredients:
- Graham Crackers
- Sliced Almonds
- Butter
Topping:
- Caramel or Dulce de Leche
What makes Mexican chocolate different? Mexican chocolate is made from cacao nibs, sugar, and cinnamon. It has a grainy texture compared to normal chocolate. Sometimes chilies are added for more spice but it definitely has more warmth because of the cinnamon.
What type of chocolate to use in this pie?
I would suggest using high-quality chocolate bars, if at all possible. I use the Trader Joe’s Pound Plus Bar. You can also use semi-sweet chocolate chips.
How to make Mexican Chocolate Cinnamon Cream Pie:
I have made many chocolate pies in my days from the Classic Chocolate Cream Pie to the German Chocolate Pie with a Coconut Pecan Topping to a Chocolate French Silk Pie. This is a unique take on a chocolate cream pie because of the addition of warm cinnamon and the focus on the star ingredient — chocolate.
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Pin ItGraham Cracker Almond Crust:
Chocolate Filling:
Whipped Cream:
Chocolate Filling:
Graham Cracker Crust:
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 1/2 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.
- 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 1/2 to 1 teaspoon, depending on taste preference. Start with 1/4 to 1/2 teaspoon and add more as desired.
What type of chocolate to use in this pie?
I would suggest using high-quality chocolate bars, if at all possible. I use the Trader Joe's Pound Plus Bar. You can also use semi-sweet chocolate chips.- * Recipe adapted from Elote Cafe Cookbook
Nutrition information is automatically calculated, so should only be used as an approximation.
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