Mexican Chocolate Ice Cream Pie
If you’ve never tried a Mexican-inspired ice cream pie, you’re in for a treat. This Mexican Chocolate Pie layers chocolate and coffee ice cream inside a sweet-and-spicy graham cracker crust, topped with a swirl of whipped cream and a sprinkle of chocolate-pecan goodness.
It’s one of those desserts that looks impressive but couldn’t be simpler – no baking skills required beyond making the crust. The touch of red pepper in the crust adds a subtle heat that balances the richness of the chocolate and the cool, creamy texture of the ice cream. Every bite hits sweet, spicy, crunchy, and creamy all at once.
The recipe that follows is from Scooped, a delicious dessert cookbook from the same folks who produce Southern Living magazine. Although it is absolutely delicious as written, feel free to customize the recipe to suit your own preferences (as I did!).
Ingredients
For this sweet, creamy, cool dessert, you need the following ingredients:
- 4 ounces semisweet chocolate baking bar finely chopped
- 3.5 ounce package of roasted glazed pecan pieces
- 1/2 cup cinnamon graham cracker crumbs
- 9- inch Spicy Cinnamon Graham Cracker Crust
- 1 pint chocolate ice cream softened
- 1 pint coffee ice cream softened
- 1 cup whipping cream
- 1/4 cup coffee liqueur
How To Make Mexican Chocolate Ice Cream Pie
Spicy Graham Cracker Crust
- Preheat your oven to 350 degrees Fahrenheit.
- Stir together 2 ½ cups cinnamon graham cracker crumbs, ½ cup melted butter, and ¼ teaspoon ground red pepper; firmly press mixture on the bottom and up sides of a lightly greased 9-inch pie plate.
- Bake for 10 to 12 minutes or until lightly browned.
- Cool completely on a wire rack (about 30 minutes).
The second time that I made this recipe, I used a store-bought chocolate cookie crust. If you don’t like spicy foods or want to serve the pie to kids, this is the way to go. Alternatively, you could sprinkle a little red pepper on the bottom of the pie crust to give it a little “kick.”
Ice Cream Pie
- Stir together semisweet chocolate, pecan pieces, and ½ cup cinnamon graham cracker crumbs. (Reserve ½ cup chocolate-pecan mixture to top the pie.) This will be used for the layer of crunch.
- Spread chocolate ice cream in the bottom of the prepared crust. Top with the remaining chocolate-pecan mixture. Freeze for 30 minutes.
- Spread coffee ice cream over the chocolate layer. Cover and freeze for 8 hours.
- Beat whipping cream and coffee liqueur at medium speed with an electric mixer until stiff peaks form. Spread over the pie and sprinkle with the reserved topping.
- Cover and freeze 1 hour or until the whipped cream is firm. Let stand 10–15 minutes before slicing and serving.
I used a small 50 mL bottle of Patron XO Cafe Coffee Liqueur. The whipped topping had a strong alcoholic taste. Being that the liqueur was not baked, the alcohol retained its properties. I recommend the spiked topping only if you plan on serving it to adults. For a kid friendly-version, use half to one teaspoon of vanilla extract instead.
After the pie has been in the freezer for an hour, remove it and let it sit for 10-15 minutes before cutting and serving.
If you’re planning a full-on Mexican-inspired meal, start with my Mexican Street Corn Salad for a bright and creamy side, then serve Slow Cooker Mexican Shredded Beef or Sheet Pan Chicken Fajitas for the main event. And don’t forget this Mexican Chocolate Pie for dessert — it’s the perfect sweet finish to a fiesta-worthy spread!
Mexican Chocolate Ice Cream Pie
Ingredients
Method
- Preheat oven to 350 degrees. Stir together 2 ½ cups cinnamon graham cracker crumbs, ½ cup melted butter, and ¼ tsp. ground red pepper; firmly press mixture on bottom and up sides of a lightly greased 9-inch pie plate.
- Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Cool completely on a wire rack (about 30 minutes). Makes 1 (9-inch) crust.
- Stir together semisweet chocolate, pecan pieces, and ½ cup cinnamon graham cracker crumbs. Reserve ½ cup chocolate-pecan mixture to top pie.
- Spread chocolate ice cream in bottom of prepared crust; top with remaining chocolate-pecan mixture. Freeze 30 minutes. Spread coffee ice cream over chocolate mixture. Cover and freeze 8 hours.
- Beat whipping cream and coffee liqueur at medium speed with an electric mixer until stiff peaks form. Spread whipped cream mixture over pie; sprinkle with reserved ½ cup chocolate-pecan mixture. Cover and freeze 1 hour or until whipped cream is firm. Let stand 10 to 15 minutes before serving.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Tips for the Best Mexican Chocolate Pie
- Soften your ice cream just enough so it spreads smoothly but doesn’t melt.
- Adjust the spice: ¼ teaspoon of red pepper adds warmth – double it if you like a kick!
- Make-ahead magic: This pie freezes beautifully. Prepare it a day ahead and pull it out about 15 minutes before serving.
- No coffee liqueur? Substitute strong brewed coffee or espresso for a non-alcoholic version.
Storage
Keep the pie tightly covered in the freezer for up to one week. Wrap the pie plate in plastic wrap and foil to prevent freezer burn.
Variations
- Nut Swap: Try toasted almonds or walnuts instead of pecans.
- Chocolate Overload: Use all chocolate ice cream and drizzle with fudge before serving.
- Different Crust: Swap cinnamon graham crackers for chocolate ones to change up the base flavor.
About Scooped
Scooped is a soft-covered cookbook packed with 255 pages of frozen dessert magic – sundaes, shakes, pies, cakes, and more. It’s loaded with full-color photos that make you want to grab a spoon immediately.
The chapters are cleverly divided into:
- Socials: Ice cream party ideas and menus.
- Bites: Pops, bonbons, bars, and bite-sized treats.
- Sundaes: Creative twists like Chocolate Sundae Shots and Bourbon-Pecan Waffle Sundaes.
- Pies: Cool tarts and pretty pies – including this Mexican Chocolate Pie!
- Cakes: Cupcakes and rolls where cake meets ice cream.
- Shakes: Lemon-Blueberry Cheesecake Shake, Double Irish Cream, and more.
- Shoppe: Homemade ice cream recipes like Dulce de Leche and Chocolate Fudge Brownie.
- Extras: Toppings, sauces, crusts, and cookies to finish things off.
I’ve loved flipping through this book and can’t wait to make my way through more recipes. It’s one of those cookbooks that feels like summer in print – fun, colorful, and full of inspiration.
Final Bite
Would you dare to add the red pepper, or do you like to keep your chocolate strictly sweet? Let me know in the comments – and if you make this pie, tag @SouthernKissed so I can see your slice!
Oh wow, now this sounds like my kind of recipe book!
The pie looks dangerously delicious!
Oh, this looks so, so good!
This sounds so decadent!
That looks delicious!!
It was! (Thank you.)
This ice cream pie looks amazing! I’ll have to check out this book. Thanks for sharing!