This Silky Champurrado Chocolate Pie Will Steal Thanksgiving
This Silky Champurrado Chocolate Pie Will Steal Thanksgiving
November 13, 2025
By Hallie Davison
Every family has its non-negotiable holiday dessert. In mine, it’s chocolate pie — my husband’s specialty, a Mississippi Mud Pie he’s made every Thanksgiving since childhood. It’s rich, nostalgic, and it just wouldn’t feel like the holidays without it.
This year, I decided to bring a little of my own tradition into the mix. One of my favorite winter comforts is champurrado. What I love about champurrado is its restraint. It’s indulgent, yes — thick, chocolatey, steaming in the mug — but never cloying. The masa gives it earthiness, a kind of grounding that tempers the sugar and softens the rush of chocolate. So I decided to merge the two: his pie and my champurrado. The result is a Mississippi-meets-Mexico confection that is satisfying like a good brownie, but with its own unique layering of flavors. The pie has been a hit with everyone, young and old, which makes it a recipe we’re putting in the keeper pile for Thanksgivings to come.
Have you made this pie? Tell us what you think in the comments.
All Comments
I must admit I have thus far just made the filling as a pudding in a double boiler – cooked to 150f which set to a thick pudding texture (will try lower next time for more jiggle, probably too much starch gelatinization at that temp). Anyway, it’s fantastic. I did find that 1/2 tsp of salt added to the filling improved/integrated the flavor considerably (as it often does in bitter contexts). Not sure if that’s particular to the pudding I made, but will plan to cook the pie recipe as written and make that addition as well. Great recipe, thanks!
Hi Don! You can use any of our four types of masa harina for this recipe.
Which Masa Harina? Yellow, White, Blue,or Red?
Probaré hacerlo, se me antojo lo bueno que tengo algunos ingredientes en casa ahora si. Vamos con todo
Esta Deliciosa