Chocolate Cinnamon Cream Pie

Name: Chocolate Cinnamon Cream Pie
Total time: 4 h 2 min
Yield: 8 servings
Ingredients: 5 tablespoons unsalted butter; 1½ cups cinnamon graham cracker crumbs; 2 tablespoons sugar; ⅛ teaspoon salt; 6 ounces bittersweet chocolate; 2 tablespoons cornstarch; ⅓ cup light brown sugar; 2 whole large eggs; 2 whole large egg yolks; 2 cups whole milk; ½ cup heavy cream; ⅛ teaspoon salt; ½ stick unsalted butter; 1 teaspoon vanilla extract; 1½ cups heavy cream; 5 tablespoons confectioners sugar; ½ teaspoon cinnamon; 1 chunk bittersweet chocolate

A decadent chocolate cream pie with a cinnamon graham cracker crust, rich chocolate filling, and topped with cinnamon-spiced whipped cream and chocolate curls. Perfect for chocolate lovers who enjoy a hint of warm spice.

8 servings

4 hr 2 min

Published October 4, 2025

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Ingredients

•5 tablespoons unsalted butter
•1½ cups cinnamon graham cracker crumbs
•2 tablespoons sugar
•⅛ teaspoon salt
•6 ounces bittersweet chocolate
•2 tablespoons cornstarch
•⅓ cup light brown sugar
•2 whole large eggs
•2 whole large egg yolks
•2 cups whole milk
•½ cup heavy cream
•⅛ teaspoon salt
•½ stick unsalted butter
•1 teaspoon vanilla extract
•1½ cups heavy cream
•5 tablespoons confectioners sugar
•½ teaspoon cinnamon
•1 chunk bittersweet chocolate

Cooking Instructions

1.
Preheat oven to 350°F with rack in middle.
5 min
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.
15 min
3.
Melt chocolate in a large bowl.
5 min
4.
Stir together cornstarch and 2 tablespoons brown sugar in a small bowl.
2 min
5.
Whisk together whole eggs and yolks in another bowl, then whisk in cornstarch mixture.
3 min
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.
15 min
7.
Transfer hot filling to crust and chill, its surface covered with parchment, until filling is cold, about 3 hours.
180 min
8.
Beat cream with confectioners sugar and cinnamon using an electric mixer until it holds stiff peaks. Spoon over chilled filling.
5 min
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.
10 min
10.
Sprinkle curls on pie.
2 min

Ingredients

•5 tablespoons unsalted butter

•1½ cups cinnamon graham cracker crumbs

•2 tablespoons sugar

•⅛ teaspoon salt

•6 ounces bittersweet chocolate

•2 tablespoons cornstarch

•⅓ cup light brown sugar

•2 whole large eggs

•2 whole large egg yolks

•2 cups whole milk

•½ cup heavy cream

•⅛ teaspoon salt

•½ stick unsalted butter

•1 teaspoon vanilla extract

•1½ cups heavy cream

•5 tablespoons confectioners sugar

•½ teaspoon cinnamon

•1 chunk bittersweet chocolate

Cooking Instructions

Preheat oven to 350°F with rack in middle.

5 min

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.

15 min

Melt chocolate in a large bowl.

5 min

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

2 min

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

3 min

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.

15 min

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

180 min

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

5 min

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.

10 min

10.

Sprinkle curls on pie.

2 min