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Salt & Wind Travel

Spiced Mexican Chocolate Pie

A delicious recipe for a simple, no-bake Mexican Chocolate Coconut Pie with graham cracker crust, cinnamon-and-cayenne-spiced chocolate pudding, rum whipped cream, and toasted coconut.

Entire pie on a platter

Why You’ll Love This Recipe

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

I mean, whoever decided to add raw sugar, spices, and chiles to chocolate back in the day was 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! 

Recipe Ingredients

These are the ingredients that you’ll need to make this recipe:

For The Crust:

  • cinnamon graham crackers crumbs
  • melted butter or coconut oil
  • kosher salt

For The Chocolate Black Bottom

  • milk chocolate

For The Mexican Chocolate Pudding:

  • coconut milk
  • granulated sugar
  • unsweetened cocoa powder
  • pure vanilla extract
  • instant espresso or coffee powder
  • ground cinnamon 
  • kosher salt
  • ground cayenne pepper 
  • cornstarch

For Garnish:

  • chilled heavy cream
  • aged rum 
  • granulated sugar
  • raw (unsweetened) coconut flakes toasted

How To Make This Recipe

These are the instructions that you’ll need to follow to make this recipe:

  • 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 9.5-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.
  • Make The Chocolate Black Bottom: Meanwhile, melt the chocolate in a small pan over very low heat, stirring constantly, until smooth. 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.
  • Make The Mexican Chocolate Pudding: Meanwhile, combine coconut milk, sugar, cocoa powder, cinnamon, espresso powder, cayenne, vanilla extract, and some 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.
  • 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 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.

More About This Recipe

So, for our Day Of The Dead celebration, we first thought to make this Spiced Mexican Chocolate Coconut Pie recipe. It’s not a traditional Mexican dessert, but it is delicious.

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!

Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Spiced Mexican Chocolate Coconut Pie Recipe

Spiced Mexican Chocolate Coconut Pie Recipe

A delicious recipe for a simple, no-bake Chocolate Coconut Pie with graham cracker crust, cinnamon-and-cayenne-spiced chocolate pudding, rum whipped cream, and toasted coconut.
4.9 from 12 votes
Prep Time 30 minutes
Cook Time 15 minutes
RestingTime 4 hours
Total Time 4 hours 45 minutes
Course Dessert
Cuisine American, Mexican
Servings 8 Servings
Calories 619 kcal

Ingredients
  

For The Crust:

  • 1 3/4 cups cinnamon graham crackers crumbs (from about 20 full cracker sheets)
  • 12 tablespoons melted butter or coconut oil
  • 1 pinch kosher salt

For The Chocolate Black Bottom:

  • 4 ounces milk chocolate finely chopped

For The Mexican Chocolate Pudding:

  • 2 (14 ounce) cans coconut milk (about 3 cups)
  • 3/4 cup granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 tablespoon pure vanilla extract
  • 1 1/2 teaspoons instant espresso or coffee powder
  • 1 1/4 teaspoons ground cinnamon plus more for garnish
  • 1 teaspoon kosher salt
  • 1/4 to 1/2 teaspoon ground cayenne pepper (use more or less for medium or subtle spice)
  • 1/2 cup cornstarch

For Garnish:

  • 1 1/2 cups chilled heavy cream
  • 2 tablespoons aged rum (optional)
  • 2 teaspoons granulated sugar
  • 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 9.5-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. 
  • 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.
  • 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 of 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.
  • 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. 

PERSONAL NOTES

Nutrition

Serving: 1servingCalories: 619kcalCarbohydrates: 57.8gProtein: 4.4gFat: 43gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 45mgSodium: 541.6mgPotassium: 301mgFiber: 3.7gSugar: 33gVitamin A: 540IUVitamin C: 0.2mgCalcium: 42mgIron: 3.6mg
Keyword chocolate cake, chocolate pie, Mexican chocolate
Tried this recipe?Mention @saltandwind or tag #swsociety!

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