Chocolate Cinnamon Cream Pie
A decadent chocolate cream pie with a cinnamon graham cracker crust, rich chocolate filling, and topped with cinnamon-spiced whipped cream and chocolate curls. Perfect for chocolate lovers who enjoy a hint of warm spice.
Ingredients
- •5 tablespoons unsalted butter
- •1½ cups cinnamon graham cracker crumbs
- •2 tablespoons sugar
- •⅛ teaspoon salt
- •6 ounces bittersweet chocolate
- •2 tablespoons cornstarch
- •⅓ cup light brown sugar
- •2 whole large eggs
- •2 whole large egg yolks
- •2 cups whole milk
- •½ cup heavy cream
- •⅛ teaspoon salt
- •½ stick unsalted butter
- •1 teaspoon vanilla extract
- •1½ cups heavy cream
- •5 tablespoons confectioners sugar
- •½ teaspoon cinnamon
- •1 chunk bittersweet chocolate
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle.
5 min
- 2.
Stir together all crust ingredients. Press over bottom and up side of a 9-inch pie plate. Bake until set, 12 to 15 minutes, then cool.
15 min
- 3.
Melt chocolate in a large bowl.
5 min
- 4.
Stir together cornstarch and 2 tablespoons brown sugar in a small bowl.
2 min
- 5.
Whisk together whole eggs and yolks in another bowl, then whisk in cornstarch mixture.
3 min
- 6.
Stir together milk, cream, salt, and remaining brown sugar in a heavy medium saucepan and bring just to a boil over medium heat. Pour half of milk mixture into egg mixture in a slow stream, whisking, then pour egg mixture into remaining milk mixture. Bring to a boil over medium-low heat, whisking constantly, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Strain through a fine-mesh sieve into melted chocolate and whisk to combine.
15 min
- 7.
Transfer hot filling to crust and chill, its surface covered with parchment, until filling is cold, about 3 hours.
180 min
- 8.
Beat cream with confectioners sugar and cinnamon using an electric mixer until it holds stiff peaks. Spoon over chilled filling.
5 min
- 9.
Hold chocolate in your hands (or microwave on low power in 10-second intervals) until surface softens slightly. Using a vegetable peeler (preferably Y-shaped), "peel" large chocolate curls onto a paper towel. If curls are too brittle or don't form easily, rewarm chocolate just until surface softens.
10 min
- 10.
Sprinkle curls on pie.
2 min
