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Mexican Hot Chocolate Pie.

Mexican Hot Chocolate Pie

  • Author: Betty
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 10 slices 1x


Units Scale


  • 2 1/2 cups Biscoff cookies, crushed
  • 1/2 cup butter, melted
  • 1/2 tsp salt


  • 1 cup full-fat coconut milk
  • 1 cup bittersweet (60 to 70%) chocolate chips
  • 1 egg
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp chile powder
  • 1/4 tsp salt


  • 1 cup mini marshmallows


  1. Preheat the oven to 350F/177C. Move the oven rack to the center slot.
  2. Make the crust by plonking the cookies in a food processor or blender and blitzing for 30 seconds or until they are fine crumbs. Pour the crumbs into a large bowl. Add the salt and the melted butter. Stir to combine. It should look like wet sand.
  3. Tip the mixture into a 9-inch pie pan. Press using the bottom of a measuring cup (or your fingers) to cover the bottom and sides of the pan evenly.
  4. Bake the crust for 8 minutes, then remove from the oven and let cool.
  5. Make the filling by pouring the milk into a medium bowl. Heat in the microwave until it is hot but not boiling, about 1 minute. Tip the chocolate chips into the hot milk and let them sit for a few minutes to melt. Whisk the chocolate and milk together until it is smooth and shiny.
  6. Now, whisk in the egg, vanilla, cinnamon, chile powder, and salt. Stir until well incorporated. Pour the filling into the prepared crust.
  7. Bake for 25-ish minutes or until the edges are set. The center will still be slightly jiggly but not overly so. Remove from the oven. Allow the pie to cool completely on a wire rack for about 2 hours before slicing.
  8. Just before serving, pile on the marshmallows. Use a kitchen torch to brown the tops or place the pie under the broiler in the oven just until the marshmallows are melty.