This 5-Minute Mexican Chocolate Pie Will Transport You Straight To Heaven

Libby Ryan

If you’re lucky, you’ve had a big mug of thick, fragrant Mexican hot chocolate at least once in your life. The chocolate, which has origins reaching back to the days of the Aztecs and Mayans, often includes ingredients like cinnamon and chiles. Essentially, the combination of the three — cinnamon, a spice like cayenne and dark, smooth chocolate — is the ultimate trio of awesome. So, knowing this, we decided to transform it into something just as wonderful: pie.

This pie is decadent with a hint of spice and can be prepped in five minutes or less. What’s not to love?

Libby Ryan

Five-Minute Mexican Chocolate Pie


  • 1 pre-made or homemade graham cracker crust
  • 3.5 ounces (or a standard bar) of dark chocolate, finely chopped
  • 8 ounces (or half a pint) of heavy whipping cream
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper
  • Whipped cream or ice cream, for topping (optional)


In a medium saucepan over medium heat, combine the chocolate and heavy cream, and stir until the mixture is melted and smooth. Add the cinnamon, nutmeg and cayenne pepper, stir and pour the filling into the pie crust. Refrigerate for at least four hours or overnight. Top with optional whipped cream or ice cream, and enjoy!