Name: Chocolate Cinnamon Cream Pie
Cook time: 30 min
Total time: 3 1/2 hr
Yield: Makes 8 servings
Ingredients: 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; 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; 1 1/2 cups chilled heavy cream; 5 tablespoons confectioners sugar; 1/2 teaspoon cinnamon; 1 (3-to 4-inch-thick) chunk bittersweet chocolate

Assortment of pies and coffee accoutrements on a Thanksgiving table.

Ditte Isager

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.

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.

Recipe notes

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