Active Time

　　30 min

　　Total Time

　　3 1/2 hr

　　We love the cinnamon in Mexican chocolate. For this pie, we surround a smooth chocolate-pudding filling with cinnamon—a crumbly spiced graham cracker crust below and cinnamon whipped cream on top.

　　

Ingredients

Makes 8 servings

　　

For crust:

5 tablespoons unsalted butter, melted

　　1 1/2 cups cinnamon graham cracker crumbs (from about twelve 5-by 21/2-inch crackers)

　　2 tablespoons sugar

　　1/8 teaspoon salt

　　

For filling:

6 ounces 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

　　

Make crust:

Step 1

Preheat oven to 350°F with rack in middle.

　　

Step 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.

　　

Make filling:

Step 3

Melt chocolate in a large bowl.

　　

Step 4

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

　　

Step 5

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

　　

Step 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.

　　

Step 7

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

　　

Make whipped cream:

Step 8

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

　　

Make chocolate curls:

Step 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.

　　

Step 10

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.