Slightly Spicy Mexican Chocolate Pie




Yield 6 mini pies

A rich chocolate pudding warmed up with a little chili powder, nestled in a nice graham cracker crust served cold with a dollop of whipped cream.



1 1/2 C graham crackers , crushed

2 tbsp sugar

1 tsp cinnamon

pinch of salt

1 egg white

2 tbsp butter, melted

Chocolate Pudding

2 C milk

1 egg

1 yolk

1/2 C sugar

2 tbsp cornstarch

1 tbsp cocoa powder

1/2 tsp espresso

pinch of salt

1/4 tsp cayenne pepper

1/4 tsp chili powder

2 oz dark chocolate

Garnish with:

1 1/2 C whipped toping

dark chocolate shavings (optional)

graham cracker crumbs (optional)


  1. Preheat oven to 375 degrees.
  2. Pulse all the ingredients for the crust in a food processor till crumbly.
  3. Gently press crumb mixture into baking containers. Bake for 10 minutes. Let cool on wire rack.
  4. In a large sauce pot, Warm milk on med- high heat. DO NOT BOIL.
  5. Temper* with other mix (That means take about 1/4 C of milk and add it to the egg mixture. Whisk till combined) Add back to the sauce pot. Let simmer for 20 minutes.
  6. Remove from the heat and add the dark chocolate. Stir till melted all the way.
  7. Fill each pie crust with pudding mixture and refrigerate for at least 2 hours. Top with whipped topping and a dash of chili powder if brave!


* You want to temper the mixture to avoid scrambling your eggs. By tempering, you slowly bring up the temperature of the other mixture before you add it to the pot.

Courses Dessert

Recipe by First and Full at