Chocolate Cinnamon Cream Pie

Ingredients

• 6 ounces bittersweet chocolate 60% (no more than cacao if marked)
• 8 servings bittersweet chocolate 4-inch-thick chunk (3-to )
• 0.5 teaspoon cinnamon 
• 5 tablespoons powdered sugar 
• 2 tablespoons cornstarch 
• 2 large egg yolk 
• 1.5 cups graham cracker crumbs (from twelve 5-by)
• 1.5 cups cup heavy whipping cream chilled
• 0.3 cup brown sugar light divided packed
• 0.1 teaspoon salt 
• 2 tablespoons sugar 
• 0.5 stick butter unsalted cut into tablespoons
• 1 teaspoon vanilla extract pure
• 2 large eggs whole
• 2 cups milk whole

Equipment

• bowl
• paper towels
• sauce pan
• oven
• whisk
• sieve
• plastic wrap
• hand mixer
• aluminum foil
• microwave
• peeler

Directions

1. Preheat oven to 350°F with rack in middle.
2. Stir together all crust ingredients. Press over bottom and up side of a 9-inch pie plate.
3. Bake until set, 12 to 15 minutes, then cool.
4. Melt chocolate in a large bowl.
5. Stir together cornstarch and 2 tablespoons brown sugar in a small bowl.
6. Whisk together whole eggs and yolks in another bowl, then whisk in cornstarch mixture.
7. Stir together milk, cream, salt, and remaining brown sugar in a heavy medium saucepan and bring just to a boil over medium heat.
8. 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.
9. Remove from heat and whisk in butter and vanilla. Strain through a fine-mesh sieve into melted chocolate and whisk to combine.
10. Transfer hot filling to crust and chill, its surface covered with parchment, until filling is cold, about 3 hours.
11. Beat cream with confectioners sugar and cinnamon using an electric mixer until it holds stiff peaks. Spoon over chilled filling.
12. 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.
13. Sprinkle curls on pie.
14. •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.