Indulge in a rich, spiced twist on a classic dessert with this Mexican Chocolate Meringue Pie. It features a velvety chocolate custard infused with warm cinnamon and a subtle kick of cayenne, all nestled in a flaky pie crust and crowned with a cloud of toasted meringue. Each slice delivers the perfect balance of sweetness, spice, and silky texture—ideal for dinner parties or holiday tables where you want to serve something unforgettable.
This pie starts with a luscious chocolate base thickened with cornstarch and enriched with egg yolks and semi-sweet chocolate. The addition of cinnamon gives it that traditional Mexican chocolate warmth, while cayenne adds a gentle heat that lingers delicately on the palate. The golden meringue topping is light and fluffy, contrasting beautifully with the dense custard beneath.
While the flavor profile is complex, the recipe is straightforward, making it accessible for any home baker. The result is a dessert that looks as impressive as it tastes, with layers of flavor and texture that reward every bite. It’s a showstopper that marries comfort with elegance—and just enough spice to keep things exciting.
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Servings and timing:
Yield: 1 pie (8 servings)
Total Time: 1 hour 15 minutes (plus chilling)
Ingredients :
For the Chocolate Filling:
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper (adjust to taste)
- 2 3/4 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 4 oz semi-sweet chocolate, chopped
For the Meringue:
- 4 large egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions:
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