Mexican Chocolate Pie

“Developed by mom and I after a number of attempts to get a chocolate pie that tasted like hot cocoa made from Mexican chocolate. Much of the recipe was taken from a Nestle Toll House recipe for a chocolate mousse pie.” – Papa J

Mexican Chocolate Pie

Crust

  • 1 cup graham cracker crumbs
  • 1/3 cup baking cocoa
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 1/2 cup dark chocolate chips

Filling

  • 1 large circular wrapped piece of mexican chocolate
  • 2 cups heavy whipping cream, divided
  • 2 tsp powdered sugar
  • 1 tsp vanilla

Topping

  • 1/4 cup dark chocolate chips

  1. Preheat oven to 350.

  2. Combine graham cracker crumbs, cocoa and sugar in a 9-inch pie plate. Stir in butter until moistened; press onto bottom and up side of the pie plate. Bake crust for 8-10 minutes.

  3. Sprinkle 1/2 cup chocolate chips over bottom of hot crust with pie crust sitting on cooling rack. Let stand for 10 minutes until all chips are shiny. Spread chocolate over bottom and up the side of the crust with a large spoon working slowly. Cool to room temperature.

  4. Microwave the mexican chocolate and 3/4 cup of cream in uncovered bowl for 1 minute. Stir and smash the chocolate against the side of the bowl. Microwave another 15 seconds, stir and smash chocolate again. Continue as needed just until the chocolate is melted. Cool to room temperature.

  5. Beat remaining 1 and 1/4 cup of cream, powdered sugar and vanilla in chilled mixer bowl until soft peaks form.

  6. Fold 2 cups of the whipped cream mixture into the melted mexican chocolate. Spoon into crust.

  7. Garnish with remaining whipped cream. Refrigerate until firm (about 4-5 hours).

  8. Microwave remaining 1/4 chocolate chips in heavy-duty zip lock bag for about 1 minute and 15 seconds or until mostly melted. Knead until smooth. Cut tiny corner in bag and squeeze to drizzle chocolate over pie. Let stand before serving.