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 combined.
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.