Mexican Chocolate Pie Kit

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Make a Mexican Chocolate Pie at home! A Mexican-spiced ganache fills a signature graham cracker crust. The ganache is then topped with espresso whipped cream.

Becky Grasley, otherwise known as the “Pie Mom”, has always dreamed of owning her own pie shop. So, when she retired, her son Matt made it his mission to make his mom’s dream come true. They opened the first Pie Hole in 2011, reintroducing the Los Angeles to the all-American pie shop. Young, old, traditionalist, or rebel, The Pie Hole has the perfect pie for you. There’s a reason why LA Magazine declared all of The Pie Holes pies “ranked from delicious to, like, really, really delicious.”

Not Included: Butter, Heavy Cream, Vanilla Extract

More Details

This package includes everything you need to make an 8" Mexican Chocolate Pie

  • 1 Pie Tin
  • Flour
  • Graham Crumb
  • 1 Cinnamon Stick
  • Pasilla Pepper
  • Espresso Powder
  • Semi-Sweet Chocolate Chips
  • Powdered Sugar
  • Espresso Powder
  • Arrives in a beautiful purple gift box

Not Included: Butter, Heavy Cream, Vanilla Extract


All Purpose Flour, Sugar, Graham Crumb, Cinnamon Stick, Pasilla Pepper, Espresso Powder, Semi-Sweet Chocolate Chips, Powdered Sugar, Ground Cinnamon.

Not Included: Butter, Heavy Cream, Vanilla Extract

Instructions / Storage

  • Pie Kits arrive ready to use

To Serve

Additional Ingredients Needed

  • 3 Cups Heavy Cream
  • 5 Tbsp Butter
  • 1 tsp Vanilla Extract

Make the Shell

  • Preheat the oven to 350°F. Take the Butter out and allow it to come up to room temperature.
  • Add the Sugar and Butter into the mixing bowl and mix thoroughly.
  • Add Graham Cracker Crumbs and Flour and mix on low. The crumb will be ready when the mix is completely homogenous, and the graham is sliding up the side of the bowl and tumbling down into the center of the bowl.
  • Using the pie tin, start to press the graham crumb into tin. The crumb should cover the entire base and the sides by 1/8th inch. For extra pretty pies, try to get the crust on the rim of the pie tin too!
  • Bake the crust for 8 to set the crumb minutes. Et voila! You have a crust.
  • Chill the crust for at least 20 minutes before filling (which is good, that gives you time to have a beverage, rinse out the mixer, and prepare yourself for…)

Making the Filling

  • Measure out 1 ¾ cups of Cream (don’t worry we will use the rest later), add it to the heavy bottom pot, and use medium heat to get the cream to 180⁰ F. (Is it steaming? Perfect! No, don’t boil it. And stir it around to make sure it is steaming all over, not just in one place.)
  • Once the Cream is heated, add the Cinnamon, Espresso, and Vanilla. Whisk the ingredients together, turn the heat OFF, and let them steep for 30 minutes.
  • Relax while you wait. Rewatch the scene in the movie “Michael” when Andie MacDowell sings about pie.
  • Get the mixing bowl ready with the Chocolate Chips and pour in the Ground Cinnamon. * Set up the strainer in the bowl.
  • Bring the Steeped Cream back up to 180⁰ F. Once heated, pour the Cream over the Chocolate Chips and whisk until all the Chocolate is melted.*
  • Once the Chocolate is completely melted, it is time to fill your now very cold Graham Crust.
  • Fill the crust up with the Mexican Chocolate Ganache. Put the pie back in the refrigerator to cool for at least 30 minutes until the ganache is set.
  • Decorate as you are inspired to do so.** (Or follow the Whipped Cream Instructions in…)

Espresso Whipped Cream

  • While you are despondent about having to wait for your pie to cool before you can begin eating, go ahead and wash up your mixing bowl and put it in the freezer to get cold.
  • Find the Powdered Sugar and Espresso for Whipping.
  • Once the mixing bowl is cool, attach it to your mixer with the whisk attachment, or if you are doing it the old fashioned way, get ready for a sore arm.
  • Pour in the remaining 1 ¼ cup of Heavy Cream (yeah you are going to have extra. Put it on your coffee or hot chocolate) and whip on medium speed until you have soft peaks (the cream is just starting to stand up on its own and not immediately sink back into the bowl.
  • Once you have soft peaks, sprinkle in the Espresso for Whipping packet and the Powdered Sugar. Keep whisking for another minute until the flavorings are evenly distributed.
  • Keep the Whipped Cream chilled until the pie is cool enough to decorate.

*If you can’t get chocolate completely melted, you can put the bowl over a pot of simmering water and heat it until the chocolate yields and you announce victory over your vanquished foe.

Download Storage and Prep Instructions

Shipping Details

  • Items are prepared fresh and shipped directly from the shop
  • The Pie Hole ships Monday-Friday of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

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The pie was amazing and super delicious but the price was a little too high.
Deborah H. - Soddy Daisy, TN
The Pie Hole products were the perfect after-dinner treat for a party. The flavors were amazing and everything was well packed and on time.
Barbara C. - Fairfield, NJ
The packaging insured that the product was fresh and not harmed in anyway! It arrived on time and was exactly what I expected. It tasted better than I could have imagined and my mother in law was over the moon for it! A non traditional way to celebrate and I am hooked! I will use Goldbelly often!
Dale S. - Sarasota, FL
The pecan and blueberry pie was delicious but the apple pie not so great.
Bridget O. - Manhattan, KS
The pies were cute and delicious,and they shipped quickly.
Zaquette E. - Cherry Hill, NJ