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!
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!
Spiced Mexican Chocolate Coconut Pie Recipe
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 Chcoolate 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
- 1 1/2 cups chilled heavy cream
- 2 tablespoons aged rum (optional)
- 2 teaspoons granulated sugar
- 1 cup raw (unsweetened) coconut flakes toasted
- 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.