No-Bake Cocoa Krispies Mexican Chocolate Pie

With a crunchy cocoa marshmallow treat crust and just a hint of spice, this no-bake chocolate pie hits the spot.


  • Crust:
  • Nonstick cooking spray
  • 1 1/2 tablespoon unsalted butter
  • 3 ounces mini marshmallows
  • 2 cups crispy cocoa rice cereal
  • Filling:
  • 1 1/3 cups heavy whipping cream
  • 3/4 teaspoon ground cinnamon, plus more for garnish
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper, plus more for garnish
  • Pinch of fine sea salt
  • 4 ounces cream cheese, at room temperature
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla bean paste
  • 7 1/2 ounces bittersweet (about 60 percent) chocolate chips or chunks, melted and cooled
  • Fresh whipped cream, for garnish


  1. Lightly coat a 9-inch pie plate with nonstick cooking spray. Set aside.
  2. Melt the butter in a 3-quart pot over medium-high heat. Add the marshmallows, stirring until completely melted. Pour in the cereal, and stir well. Transfer the mixture to the pie pan, pressing down evenly on the bottom and along the sides to make a crust. Refrigerate until ready to use.
  3. Using a handheld mixer, whip the heavy cream, cinnamon, chili powder, cayenne and salt until combined. Set aside.
  4. In a medium bowl, stir together the cream cheese, powdered sugar and vanilla bean paste. Add the the whipped cream until combined.
  5. Finally, stir in the melted chocolate, stirring until combined.
  6. Spread the filling into the crust. Chill for at least 3 hours before slicing. When ready to serve, slice, and top with whipped cream and a sprinkle of cinnamon and cayenne for garnish.