Chocolate Cinnamon Cream Pie

Name: Chocolate Cinnamon Cream Pie
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 170 grams fine-quality bittersweet chocolate (no more than 60% cacao if marked); 8 servings 1 (3-to 4-inch-thick) chunk bittersweet chocolate; 1 teaspoons cinnamon; 5 Tbsps confectioners sugar; 2 Tbsps cornstarch; 2 larges egg yolks; 355 milliliters cinnamon graham cracker crumbs (from about twelve 5-by 21/2-inch crackers); 355 milliliters chilled heavy cream; 79 milliliters packed light brown sugar, divided; 0 teaspoons salt; 2 Tbsps sugar; 1 sticks unsalted butter, cut into tablespoons; 1 teaspoon pure vanilla extract; 2 larges whole large eggs; 473 milliliters whole milk

Chocolate Cinnamon Cream Pie might be a good recipe to expand your dessert recipe box. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 543 calories, 7g of protein, and 37g of fat each. A mixture of butter, cinnamon graham cracker crumbs, cinnamon, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 5 hours.

Instructions

Preheat oven to 350°F with rack in middle.

Equipment you will use

Oven

Stir together all crust ingredients. Press over bottom and up side of a 9-inch pie plate.

Ingredients you will need

Crust

Bake until set, 12 to 15 minutes, then cool.

Equipment you will use

Oven

Melt chocolate in a large bowl.

Ingredients you will need

Chocolate

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Bowl

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

Ingredients you will need

Brown Sugar

Corn Starch

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Bowl

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

Ingredients you will need

Corn Starch

Egg

Egg Yolk

Equipment you will use

Whisk

Bowl

Stir together milk, cream, salt, and remaining brown sugar in a heavy medium saucepan and bring just to a boil over medium heat.

Ingredients you will need

Brown Sugar

Cream

Milk

Salt

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Sauce Pan

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.

Ingredients you will need

Milk

Egg

Equipment you will use

Whisk

Remove from heat and whisk in butter and vanilla. Strain through a fine-mesh sieve into melted chocolate and whisk to combine.

Ingredients you will need

Chocolate

Vanilla

Butter

Equipment you will use

Sieve

Whisk

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

Ingredients you will need

Crust

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

Ingredients you will need

Powdered Sugar

Cinnamon

Cream

Equipment you will use

Hand Mixer

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.

Ingredients you will need

Chocolate Curls

Chocolate

Vegetable

Equipment you will use

Peeler

Paper Towels

Microwave

Sprinkle curls on pie.

•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.

Ingredients you will need

Crust

Wrap