Join! 12 weeks for $1

Check out our latest issues.

Baker Stacey Fong shares highlights from her 50 States/50 Pies project.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Milk Street Recipe

Yelapa-Style Chocolate Pie

1 hour 40 minutes 30 minutes active, plus cooling

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Yelapa-Style Chocolate Pie

In Yelapa, on the west coast of central Mexico, Chelly Rodriguez is known as the Pie Lady. For more than two decades, she’s been selling home-baked pies by the slice, to be eaten out of hand while lounging or strolling on the beach. Food writer and recipe developer Paola Briseño-González re-created Rodriguez’s chocolate pie (pay de chocolate in Spanish), complete with a sandy, cookie-like crust and a dark, cocoa-rich filling that holds its shape whether you serve slices at room temperature or chilled. Dutch-processed cocoa is the best type to use here, as the alkali added during processing gives it a deep, dark hue. That said, natural cocoa will work but the filling will be lighter in color. When lining the pie plate with the rolled dough, if the dough tears, not to worry, as it’s easy to patch. To prevent shrinking and slipping during baking, the foil-lined pie shell is filled with about 2 cups of pie weights. The weights are removed after about 20 minutes, then the pie shell is returned to the oven to allow it to brown all over. This pie is a perfect dessert to bring to an outdoor gathering. Store leftovers well wrapped in the refrigerator for up to three days.

8 to 10

Servings

Tip

Don’t let the filling reach a vigorous simmer on the stovetop. Be sure to pull the pan off the heat when the mixture reaches a gentle simmer and has thickened to the consistency of sour cream. Whereas a solid simmer or a boil is desirable when making a standard pudding or pastry cream, the finished texture of this filling will become too thick if it reaches that point, as baking will “set” it even more.

1 hour 40 minutes

30 minutes active, plus cooling

Reviews

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

JULY 2022
MILO DUTCH OVEN AND SKILLET SET

$230 VALUE

Success!

Thank you for participating in our monthly giveaway!

Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway
Enter the Milk Street Giveaway