1 1/2 cups cinnamon Graham
cracker crumbs (from about twelve 5 x 2 1/2-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
Make crust: Heat oven to 350 degrees F with rack in middle.
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: Melt chocolate in a large bowl.
Stir together cornstarch and 2 tablespoons brown sugar in a small
Whisk together whole eggs and yolks in another bowl, then whisk
in cornstarch mixture.
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,
Remove from heat and whisk in butter and vanilla extract.
Strain through a fine-mesh sieve into melted chocolate and whisk
Transfer hot filling to crust and chill, its surface covered with
parchment, until filling is cold, about 3 hours.
Make Whipped cream: Beat cream with confectioners' sugar and
cinnamon using an electric mixer until it holds stiff peaks.
over chilled filling.
Make chocolate curls: 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, re-warm chocolate just until surface softens.