Mexican Chocolate Fudge Pie

Mexican Chocolate Fudge Pie

Guajillo chili and cayenne pepper give this fudge pie spicy depth and a kick. Velvety cocoa notes and a light dusting of confectioners’ sugar curb the heat. Find more recipes in our Artisan Pies & Tarts Special Issue!

Mexican Chocolate Fudge Pie
 
Makes 1 (9-inch) pie
Ingredients
  • 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
Instructions
  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.
Notes
*We used Taza Guajillo Chili Mexican Chocolate.

Pate Brisée
 
Makes 1 (9-inch) crust
Ingredients
  • 1½ cups (188 grams) all-purpose flour
  • 1½ teaspoons (6 grams) granulated sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (113 grams) cold unsalted butter, cubed
  • ¼ cup (60 grams) ice water
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, sugar, and salt at low speed until combined. Increase mixer speed to medium-low. Add cold butter, and beat until mixture is crumbly. With mixer running, add ¼ cup (60 grams) ice water, beating until dough comes together. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Notes
Chilling the Pâte Brisée and the Traditional American Piecrust dough is crucial. The butter needs to stay cold, and the flour needs time to fully absorb water before it’s rolled out. If you choose to refrigerate the dough for longer than the required 30 minutes, let it warm up on the counter for 10 minutes before rolling it out.

 

11 COMMENTS

  1. Hi –

    How do you blind bake this crust? Do you roll, place in pan, crimp and dock, freeze, then fill with parchment and beans?

    And at what temperature and for how long would you blind bake the crust? I see recipes that bake at a high temp like 425 and others that bake at 350. Help!

    Thanks!

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