March 9, 2018 Arley Arrington

Mexican Chocolate Pie


Fun fact about me: I used to be a math wizard. I started taking high school math classes when I was 11 years old, and in a recent conversation, I described my high school experience of taking calculus and calculus-based physics at the same time as “A Lot of Fun”. Once I went to college, I focused on ~artsier~ things, and my math brain is now a mushy, soggy pie. There are 4 artifacts that remain of my math glory days:

  1. I believe “The limit does not exist!” is one of the best movie lines ever.
  2. Hidden Figures haunts me of what my life could have been like, if I only knew black girls could be astronauts. (meaning, I’d be on the moon, instead of earth with you clowns. Jk luh you.)
  3. I still play the 24 game with the last 4 digits on car license plates. My brother’s and I started doing this on long car rides when we were kids (which was every car ride, because we lived in the country). To this day, I still play when I’m stuck in traffic, or have to wait in the car for someone. And I play by myself, so I always win!
  4. I LIVE FOR PI DAY. March 14th aka 3.14 is my second favorite day of the year (second to Christmas Eve, barely beating out Valentine’s Day). It’s a stupid holiday with limited expectations, just pie and math! One year in school, I recited 50 digits of pi for a tootsie roll. And my Pi Day experiences have only gone up every year since then.

For Pi Day 2018, I present to you a few gifts: Spiced Sweet Potato Pie, Strawberry Mascarpone Tart, Mixed Berry + Red Wine + Black Pepper Pie, Blackberry, Mint, + Red Wine Pie, and here, a Mexican Chocolate Pie. And I promise I won’t ask you to recite any portion of pi for these gifts.

This pie is an adaptation of a French Silk Pie, which is a no-bake, smooth and rich chocolate filling topped with fresh whipped cream and chocolate curls. For this version, I included some cayenne in the chocolate filling, and tequila in the whipped cream (!!!!!). It requires a stand mixer, a little bit of planning ahead, a minimal amount of hands-on work, and lots and lots of Pitbull Radio. In the words of the legend himself, dale!



Adapted from Gimme Some Oven.


1 pre baked pie crust ( I <3 King Arthur Flour’s recipe)

4 oz dark chocolate, melted and slightly cooled

1 c butter

1 1/2 c granulated sugar

1 t vanilla extract

3/4 t espresso powder

3/4 t cayenne

3/4 t cinnamon

1/2 t kosher salt

4 eggs, room temperature

2 c heavy cream

1/4 c powdered sugar

4 T tequila

1/4 c sour cream

Dark chocolate, for shaving

Pepitas, for topping (optional)


  1. Beat the butter & granulated sugar in the bowl of a stand mixer fitted with a paddle attachment on medium high until light & fluffy. Add the melted chocolate, and beat until fully incorporated. Add vanilla and spices, and mix again to combine.
  2. Add one egg, and beat on high for 5 minutes. Scrape the bowl, and add the next egg. Beat for 5 minutes longer. Repeat the process with the next two eggs (for 20 minutes total). Your mixture will be nice and smooth at this point.
  3. Spread the mixture evenly in your pie crust, and refrigerate for at least 2 hours.
  4. Whip the heavy cream, powdered sugar, and tequila in the bowl of stand mixer with a whisk attachment until stiff. Fold in the sour cream. Spread or pipe the whipped cream on the chilled pie. Top with chocolate curls + pepitas. Enjoy! ¡Dale!





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