Combine wafer crumbs and melted butter in bowl. Press onto bottom and up sides of
ungreased 9-inch pie pan. Bake for 10-12 minutes or until lightly browned.
Melt butter and cinnamon in 2-quart saucepan over
low heat. Add chocolate; continue cooking 2-3 minutes or until smooth. Stir
in milk. Increase heat to medium; continue cooking, stirring occasionally,
6-7 minutes or until bubbles begin to form around edges. Remove from heat.
Combine egg yolks and sugar in bowl; beat at medium speed 1-2 minutes or
until pale yellow in color. Sift in cornstarch and cocoa powder; mix until
Gradually add hot milk mixture to egg mixture until
completely combined. Add mixture back to saucepan over medium heat, stirring
constantly, until mixture reaches 175-180 degrees F. (Do not boil.) Continue
cooking for 6-8 minutes or until mixture has a thick, pudding-like
consistency. Pour pudding mixture into prepared crust. Press plastic food
wrap onto pudding.
Refrigerate for 2-3 hours or until set.
Beat whipping cream in bowl at high speed until stiff peaks form. Gently
stir in confectioners' sugar. Refrigerate until serving time.
Dollop each slice of pie with whipped cream. Garnish with cinnamon, if desired.