CHOCOLATE CINNAMON CREAM PIE

By BobD

Ingredients

• 8 SERVINGS
• FOR CRUST
• 5 tablespoons unsalted butter, melted
• 1 1/2 cups cinnamon graham cracker crumbs (from about twelve 5- by 2 1/2-inch crackers)
• 2 tablespoons sugar
• 1/8 teaspoon salt
• FOR FILLING
• 6 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked)
• 2 tablespoons cornstarch
• 1/3 cup packed light brown sugar, divided
• 2 whole large eggs
• 2 large egg yolks
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/8 teaspoon salt
• 1/2 stick unsalted butter, cut into tablespoons
• 1 teaspoon pure vanilla extract
• FOR WHIPPED CREAM
• 1 1/2 cups chilled heavy cream
• 5 tablespoons confectioners sugar
• 1/2 teaspoon cinnamon
• FOR CHOCOLATE CURLS
• 1 (3- to 4-inch-thick) chunk bittersweet chocolate

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

MAKE CRUST:

Preheat oven to 350F with rack in middle.

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.

MAKE FILLING:

Melt chocolate in a large bowl.

Stir together cornstarch and 2 Tbsp brown sugar in a small bowl.

Whisk together whole eggs and yolks in another bowl, then whisk in cornstarch mixture.

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.

Transfer hot filling to crust and chill, its surface covered with parchment, until filling is cold, about 3 hours.

MAKE WHIPPED CREAM:

Beat cream with confectioners sugar and cinnamon using an electric mixer until it holds stiff peaks. Spoon over chilled filling.

MAKE CHOCOLATE CURLS:

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.
Sprinkle curls on pie.

COOKS NOTES:
Crust can be baked 2 days ahead and kept, loosely covered with foil (once cool), at room temperature.
Pie can be chilled, loosely covered with plastic wrap (once cold), up to 1 day.