This Silky Champurrado Chocolate Pie Will Steal Thanksgiving

Directions

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1. Preheat the oven to 350°F.

2. Pulse cookies and salt in a food processor until finely ground, and then pulse in the melted butter until the mixture resembles wet sand. It will taste much better than wet sand — we promise. Note: We’ve found that the amount of butter required varies based on type and brand of cookie used. If your crust isn’t holding together, add more melted butter, one tablespoon at a time until it does.

3. Press the crumbs evenly into the bottom and up the sides of a 9-inch pie pan. Refrigerate for 20 minutes or until your filling is ready.

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1. In a medium saucepan over low heat, melt the butter and chocolate together, stirring until smooth. Whisk in the masa harina until fully incorporated, then remove from heat and let cool slightly.

2. In a separate bowl, beat the eggs until light and frothy. Whisk in the corn syrup, sugar, cinnamon, and vanilla. Slowly pour in the cooled chocolate mixture, stirring until well combined.

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1. Pour the filling into the cooled crust and smooth the top with a spatula.

2. Bake for about 40-50 minutes, or until the edges are set and the center is only slightly jiggly. Let cool at least an hour before slicing. If you cut into it warm, it will have a molten center. If you let it rest overnight, it will set and have a firmer texture.