Spiced Mexican Chocolate Coconut Pie Recipe

Spiced Mexican Chocolate Coconut Pie Recipe
Spiced Mexican Chocolate Coconut Pie Recipe | https://saltandwind.com Mexican chocolate is one of those things that proves how awesome Mexican food is. I mean, whoever decided to add cacao nibs, spices, and chiles to chocolate...
Skill
Course
Cuisine
Ingredients
15
Hands-On Time
30 minutes
Total Time
30 minutes plus cooling time
Yield
1 (9 inch) pie
Servings
8 to 12
Diet
Season
Spiced Mexican Chocolate Coconut Pie Recipe | https://saltandwind.com
Skill
Beginner
Course
Dessert
Cuisine
American, Mexican
Ingredients
15
Hands-On Time
30 minutes
Total Time
30 minutes plus cooling time
Yield
1 (9 inch) pie
Servings
8 to 12
Diet
Vegetarian
Spiced Mexican Chocolate Coconut Pie Recipe | https://saltandwind.com

Mexican chocolate is one of those things that proves how awesome Mexican food is.

I mean, whoever decided to add cacao nibs, spices, and chiles to chocolate back in the day was basically the first hipster chocolate maker. And it's a flavor combination that wins again and again. Mole? Use Mexican chocolate. For hot chocolate? It's so good! But it's hard to stop using it in the pie.

So, for our Day Of The Dead celebration, the first thing we thought to make was this Spiced Mexican Chocolate Coconut Pie Recipe. Made with a salted graham cracker crust, a chocolate black bottom, and a cinnamon-cayenne chocolate coconut custard, it's pure genius. And, of course, it's delicious well beyond Day Of The Dead!

Okay, now it's time to stock up on these Mexican pantry ingredients, then try your hand at making this, and then share your creation with us by tagging @saltandwind and #swsociety on social!

Ingredients

  • 1 3/4 cups cinnamon graham crackers

    crumbs (from about 20 full cracker sheets)

  • 12 tablespoons melted butter

    or coconut oil

  • 1 teaspoon plus 1 pinch kosher salt

    divided

  • 4 ounces milk chocolate

    finely chopped

  • 2 (14 ounce) cans coconut milk

    (about 3 cups)

  • 3/4 cup plus 2 tablespoons granulated sugar

    divided

  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon pure vanilla extract
  • 1 1/4 teaspoon ground cinnamon

    plus more for garnish

  • 1 1/2 teaspoons instant espresso or coffee powder
  • 1/4 to 1/2 teaspoon ground cayenne pepper

    (use more or less for medium or subtle spice)

  • 1/2 cup cornstarch
  • 1 1/2 cups chilled heavy cream
  • 2 tablespoons aged rum

    (optional)

  • 1 cup raw (unsweetened) coconut flakes

    toasted

Instructions

Make The Graham Cracker Pie Crust: Melt the butter or coconut oil and mix with cookie crumbs and a pinch of salt until thoroughly moistened. Transfer to a 9-inch pie plate and, using the back of a cup or measuring cup, press mixture into the pan, evenly covering the bottom and sides of the pan. Set in freezer until set, at least 10 minutes. 

Tip

To make cookie crumbs, place cookies in a food processor and process until broken up into crumbs. Crust can be made through this step up to 2 days ahead. Cover with plastic wrap and store in the freezer.

Make The Chocolate Black Bottom: Meanwhile, melt the chocolate in a small pan over very low heat, stirring constantly, until smooth. (Alternatively, place chocolate in a microwave-safe bowl and microwave at 15 second intervals, stirring between each interval, until melted.) Pour chocolate into the crust and, using the back of a spoon, quickly spread the chocolate over the crust in a thin layer. Return crust to the freezer to set up, at least 10 minutes.

Tip

The crust can be made through this step up to 2 days ahead. Cover with plastic wrap and store in the freezer.

Make The Mexican Chocolate Pudding: Meanwhile, combine coconut milk, 3/4 cup of sugar, cocoa powder, cinnamon, espresso powder, cayenne, vanilla extract, and 1 teaspoon the salt in a medium saucepan and bring to a boil. 

Meanwhile, place cornstarch in a small bowl, then gradually whisk in a few spoonfuls of water until smooth. As soon as the coconut is scalded and just boils, immediately reduce heat to low, stir in the cornstarch mixture into the coconut milk mixture, and cook until it has thickened enough that it looks like yogurt, about 1 more minute.

Pour hot coconut custard into the pie crust and refrigerate until set and cooled for at least 4 hours.

Tip

The coconut pudding can be made through this step up to 2 days ahead. Cover with plastic wrap and store in refrigerator.

Assemble The Pie: When the pie is thoroughly chilled, prepare the topping.

Place cream in a large, clean bowl and whip with a clean whisk until it becomes fluffy and light, with soft peaks, about 3 minutes. Whisk in the remaining 2 tablespoons of sugar and rum, and whip until cream is just thick enough to hold onto the whisk. 

Spread whipped cream evenly over the top of the pie. Top with toasted coconut and some ground cinnamon and serve. 

Tip

Can be made up to 2 days ahead of time and stored, covered with plastic wrap in the refrigerator. Top with toasted coconut just before serving.

Footnotes

https://saltandwind.com/recipes/495-spiced-mexican-chocolate-coconut-pie-recipe

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