I’ve been in a real chocolate mood lately, and I’m going to blame it on fall. I’m already mentally stowing away summer attire and embracing cozy sweaters.
Also…it’s 90 degrees in Chicago, so it’s definitely not fall yet. Don’t worry. That won’t stop me.
Can we talk about Mexican chocolate for a second?
After a round of super intriguing google research, the internet told me it was rich cinnamon-y deliciousness. Needless to say, I had to try it. It’s traditionally used in hot chocolate and mole sauce but—shocker—I made a pie. Actually…mini pies to be exact.
These delicious pies utilize my favorite (coincidentally, the easiest) graham cracker crust. They’re filled with rich chocolatey goodness, and topped with cinnamon spiced pecans.
Moral of the story, this recipe was a show stopper. Pretty sure the boyfriend finished the leftovers in record time.
TLDR: eat some chocolate and enjoy the overlap of the two best season cause swimsuit weather is on it’s way out.
Mexican Chocolate Mini Pies
Makes approximately 10 mini pies
3 1/2 cups graham cracker crumbs
1 cup (2 sticks) melted butter
2 tbsp brown sugar
1 1/2 cup heavy whipping cream
6 oz semisweet chocolate, chopped
1 1/2 disks Mexican chocolate (such as Ibarra), chopped
6 tbsp (3/4 stick) unsalted butter, at room temperature
2 tsp vanilla
1 tsp cinnamon
1/4 tsp salt
The Ibarra disks are 3.1 oz each, so approx. 4.7 oz total. I had a difficult time finding Mexican chocolate around me, so I ending up purchased on Amazon from Ibarra.
1 large egg white
2 tbsp sugar
1 tbsp brown sugar
1 tsp cinnamon
1/4 tsp salt
1/8 tsp cayenne pepper
1 1/2 cups pecan halves
Whipped Cream Ingredients:
2 cups heavy whipping cream
1/2 cup sugar
1/2 tsp vanilla
Make the crust: Preheat oven to 375 degrees. In a small bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix until well blended and press into your mini pie pans. I used tart pans with removable bottoms to easily remove the crust from the pans. Chill the mini pies for at least 15 minutes to help prevent crumbling. Place the mini pie pans on a baking sheet, and bake for 8-10 minutes or until lightly browned. Allow crust to cool completely before filling.
Make the nuts: Preheat oven to 350 degrees. Line a baking sheet with foil and spray with nonstick spray. Whisk all ingredients except pecans in medium bowl. Stir in pecans. Spread in single layer on sheet with the rounded side of the pecan facing up. Bake until just browned and dry, about 10 minutes. Once cooled, separate nuts and remove any excess coating. The nuts can be made a few days in advance and stored at room temperature in an airtight container.
Make the filling: In medium saucepan, bring the heavy cream to a simmer and then remove from heat. Whisk in semisweet and Mexican chocolates until melted. Whisk in butter one piece at a time until your mixture is smooth. Mix in vanilla, cinnamon, and salt and pour filling into your mini pie crusts. Chill the pies for about 15 minutes so the filling can begin to set. Then arrange nuts on top of your pie in any design you choose. Chill mini pies until set, about 4 hours.
Make the whipped cream (optional): Once you’re ready to devour, you can top your mini pies with whipped cream. It says “optional” but who doesn’t love whipped cream?!
In a medium mixing bowl, beat whipping cream at high speed. Gradually add sugar and vanilla, and beat until stiff peaks form. Dollop your adorable mini pies with a hefty scoop right before serving.
Adapted from a recipe on the lovely epicurious.