Chocolate Cinnamon Cream Pie

For crust:

5 Tbs. butter, melted

1-1/2 cups (cinnamon) graham cracker crumbs (about twelve 5 by 2-1/2 inch crackers)

2 tbs. sugar

1/2 tsp. salt

for filling:

6 ounces bittersweet chocolate (not more than 60%)

2 tbsp. corn starch

1/3 cup packed brown sugar, divided

2 whole eggs

2 egg yolks

2 cups whole milk

1/2 cup heavy cream

1/2 tsp. salt

1/2 stick (1/4 cup) butter, cut into cubes

1 tsp pure vanilla extract

for whipped cream:

1-1/2 cups heavy cream

5 tbs. confectioner’s sugar

1/2 tsp. cinnamon

make crust: preheat oven to 350º with rack in the middle. stir together all crust ingredients. press over bottom and up the sides of a 9-inch pie dish. bake until set, 12-15 minutes.

make filling: melt chocolate in a large bowl. set aside. stir together cornstarch and 2 tbs. of brown sugar in a small bowl. whisk together the eggs and the yolks and combine with cornstarch and sugar mixture. stir together milk, cream, salt, and remaining sugar in a heavy bottomed, medium pot. bring to just a boil. slowly whisk in half of milk mixture into half of egg mixture. Whisk this mixture back into the remaining milk mixture and bring to a boil, whisking constantly. Off the heat, stir in the butter and vanilla. Strain through a fine-mesh sieve into the melted chocolate. Whisk to combine thoroughly. Pour into cooled pie crust. Cover the surface with parchment or plastic wrap and chill until set, about 3 hours.

In the meantime, you can whip up the whipped cream ingredients in a cold mixing bowl.

Crust can be baked up to two days in advance and the pie can be chilled, loosely covered, for up to one day.

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