Mexican Hot Chocolate Pie Recipe

Name: Mexican Hot Chocolate Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Biscoff cookie crumbs; 1/4 teaspoon cinnamon; 2 tablespoons dark brown sugar; 8 tablespoons (1 stick) unsalted butter (melted); 8 ounces dark chocolate (chopped); 1 cup half-and-half; 2 tablespoons cornstarch; 1 large egg; 1/8 teaspoon ancho chile powder; 1/8 teaspoon chipotle chile powder; 1/4 teaspoon cinnamon; 1/8 teaspoon ground ginger; 1/8 teaspoon salt

Servings: persons

2 cups Biscoff cookie crumbs
1/4 teaspoon cinnamon
2 tablespoons dark brown sugar
8 tablespoons (1 stick) unsalted butter (melted)
8 ounces dark chocolate (chopped)
1 cup half-and-half
2 tablespoons cornstarch
1 large egg
1/8 teaspoon ancho chile powder
1/8 teaspoon chipotle chile powder
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon salt

1
Pulse Biscoff cookies, cinnamon, and brown sugar in food processor until ground into a fine crumb, 10 to 12 short pulses. Place dry mixture in a large bowl. Folding with a rubber spatula, slowly add melted butter and continue folding until evenly moistened.
2
Press mixture into bottom of pie dish, covering the bottom and sides. Refrigerate crust for thirty minutes. Adjust oven rack to center position and preheat oven to 350u00b0F.
3
Bake empty crust until golden brown, 10 to 12 minutes.
4
Combine chocolate and half-and-half in a small saucepan over low heat, whisking continuously until chocolate is melted. Pour mixture into a small bowl, fold in cornstarch and egg, whisking until combined. Add in ancho powder, chipotle powder, cinnamon, and ginger. Pour mixture into par-baked pie crust. Bake until a toothpick inserted in the middle comes out clean, 35 to 40 minutes. Allow to cool, and serve.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups Biscoff cookie crumbs, 1/4 teaspoon cinnamon, 2 tablespoons dark brown sugar, 8 tablespoons (1 stick) unsalted butter (melted), and more.

Yes, Mexican Hot Chocolate Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!