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Mayan Chocolate Tortilla Chip Pie

Mayan Chocolate Tortilla Chip Pie
  • Prep Time: 40 Minutes
  • Cook Time: 10 Minutes
  • Serving Size: 8 servings
  • Gluten Free
  • Vegan

This fun and easy chocolate-y tortilla pie mixes sweet with salty, and cool temperatures with spicy cayenne.


Tortilla Crust:

  • 1 cup ground tortilla chips (approx. 3 large handfuls)
  • 1/4 cup vegan butter or margarine, melted
  • 1/4 cup sugar
  • 1/2 tsp cinnamon


  • ½ cup + 2 tbsp canned coconut cream
  • ¼ cup almond milk
  • 175g dark chocolate, finely chopped (plus extra for topping)
  • ½ tsp sea salt
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • ⅛ – ¼ tsp cayenne


  • 1 can (400ml) coconut cream, refrigerated overnight
  • 2 tbsp sugar
  • ¼ tsp cream of tartar


Tortilla Crust:
  1. Preheat oven to 350F.
  2. In a food processor, process tortilla chips until very fine in texture. If the tortilla chips aren’t fine enough the crust will be crumbly.
  3. Place the vegan butter and sugar in a microwave-safe bowl, microwave in 30 second increments until sugar is nearly melted.
  4. In a medium-sized bowl, stir the ground tortilla chips, cinnamon, and sugar/butter mixture together. Very firmly press the mixture into an 8" pie plate. Bake for 10 minutes.
  5. After baking, chill the crust in the refrigerator while you prepare the filling.
Chocolate Filling:
  1. Heat coconut cream, almond milk, sea salt, cinnamon, and cayenne in a double boiler.
  2. Once the spiced coconut cream/almond milk mixture is hot, add the chopped dark chocolate and stir until the chocolate is completely melted and incorporated into the cream.
  3. Set the bowl aside to chill.
  4. Once the chocolate filling is cool but not cold, begin whipping it with a stand mixer or hand mixer. Whip the chocolate until it thickens up and lightens in colour. Spoon the mixture into the tortilla pie crust. Leave a shallow well in the center to fill with coconut whip
Coconut Whip:
  1. After chilling your coconut cream, half of the can will be coconut milk and the other half should be a thick, dense layer of coconut cream. Open the can and scoop out the thickest of the coconut cream.
  2. Beat the coconut cream with the cream of tartar. When the coconut milk begins to whip up and increase in volume, add the sugar and continue beating until thick
  3. Chill until needed.
  4. Top the pie with a generous amount of coconut whip. Top with a sprinkle of cinnamon and chocolate shavings. Serve chilled.

In This Recipe

About The Author

Brittany Mueller

Brittany is a Canadian-based vegan food blogger, recipe developer, and photographer.

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