Mexican Chocolate Fudge Pie
Makes 1 (9-inch) pie
  • Pâte Brisée (recipe below)
  • ½ cup (120 grams) heavy whipping cream
  • ½ cup (120 grams) whole milk
  • ¼ cup (57 grams) unsalted butter
  • 5 ounces (150 grams) chopped semisweet chocolate
  • 3 ounces (85 grams) chopped Mexican chili chocolate*
  • 1½ cups (300 grams) granulated sugar
  • ¾ cup (64 grams) unsweetened cocoa powder
  • ¼ cup (31 grams) all-purpose flour
  • 2 tablespoons (18 grams) cornmeal
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon cayenne pepper
  • 2 large eggs (100 grams)
  • 3 large egg yolks (56 grams)
  • 1 tablespoon (15 grams) apple cider vinegar
  • Garnish: confectioners’ sugar
  1. On a lightly floured surface, roll Pâte Brisée into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim dough to ½ inch beyond edge of plate. Fold edges under. Using kitchen scissors, make 2 (45-degree) cuts into folded edge ¼ inch apart, being careful not to cut all the way through the dough. Lay dough piece over to one side. Make another ¼-inch cut, and lay to the other side. Repeat procedure around pie until you reach the first cut. Freeze for 20 minutes.
  2. Preheat oven to 350°F (180°C).
  3. In a medium saucepan, cook cream, milk, butter, and chocolates over medium-low heat, stirring frequently, until chocolate is melted and smooth. Remove from heat. Let stand for 2 minutes.
  4. In a medium bowl, whisk together granulated sugar, cocoa, flour, cornmeal, salt, and cayenne pepper. Add sugar mixture to chocolate mixture, and whisk to combine. Add eggs, egg yolks, and vinegar, whisking until well combined. Spoon filling into prepared crust.
  5. Bake until center is set, 35 to 45 minutes, covering crust with foil after 20 minutes of baking to prevent excess browning. Let cool on a wire rack for 20 minutes; serve warm. Dust with confectioners’ sugar, if desired.
*We used Taza Guajillo Chili Mexican Chocolate.
Recipe by Bake from Scratch at