Chocolate Cinnamon Cream Pie
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Sugar1 tsp
Salt2 tbsps
Cornstarch2 large
Egg Yolk2 cups
Whole Milk1.5 cups
Heavy Cream (chilled)1 tsp
Pure Vanilla Extract5 tbsps
Confectioners Sugar1 tsp
CinnamonDirections:
1
Make crust: Preheat oven to 350°F with rack in middle
2
Stir together all crust ingredients
3
Press over bottom and up side of a 9-inch pie plate
4
Bake until set, 12 to 15 minutes, then cool
5
Preheat oven to 350°F with rack in middle
6
Stir together all crust ingredients
7
Press over bottom and up side of a 9-inch pie plate
8
Bake until set, 12 to 15 minutes, then cool
9
Make filling: Melt chocolate in a large bowl
10
Stir together cornstarch and 2 tablespoons brown sugar in a small bowl
11
Whisk together whole eggs and yolks in another bowl, then whisk in cornstarch mixture
12
Stir together milk, cream, salt, and remaining brown sugar in a heavy medium saucepan and bring just to a boil over medium heat
13
Pour half of milk mixture into egg mixture in a slow stream, whisking, then pour egg mixture into remaining milk mixture
14
Bring to a boil over medium-low heat, whisking constantly, then boil, whisking, 1 minute
15
Remove from heat and whisk in butter and vanilla
16
Strain through a fine-mesh sieve into melted chocolate and whisk to combine
17
Transfer hot filling to crust and chill, its surface covered with parchment, until filling is cold, about 3 hours
18
Melt chocolate in a large bowl
19
Stir together cornstarch and 2 tablespoons brown sugar in a small bowl
20
Whisk together whole eggs and yolks in another bowl, then whisk in cornstarch mixture
21
Stir together milk, cream, salt, and remaining brown sugar in a heavy medium saucepan and bring just to a boil over medium heat
22
Pour half of milk mixture into egg mixture in a slow stream, whisking, then pour egg mixture into remaining milk mixture
23
Bring to a boil over medium-low heat, whisking constantly, then boil, whisking, 1 minute
24
Remove from heat and whisk in butter and vanilla
25
Strain through a fine-mesh sieve into melted chocolate and whisk to combine
26
Transfer hot filling to crust and chill, its surface covered with parchment, until filling is cold, about 3 hours
27
Make whipped cream: Beat cream with confectioners sugar and cinnamon using an electric mixer until it holds stiff peaks
28
Spoon over chilled filling
29
Beat cream with confectioners sugar and cinnamon using an electric mixer until it holds stiff peaks
30
Spoon over chilled filling
31
Make chocolate curls: Hold chocolate in your hands (or microwave on low power in 10-second intervals) until surface softens slightly
32
Using a vegetable peeler (preferably Y-shaped), "peel" large chocolate curls onto a paper towel
33
If curls are too brittle or don't form easily, rewarm chocolate just until surface softens
34
Sprinkle curls on pie
35
Hold chocolate in your hands (or microwave on low power in 10-second intervals) until surface softens slightly
36
Using a vegetable peeler (preferably Y-shaped), "peel" large chocolate curls onto a paper towel
37
If curls are too brittle or don't form easily, rewarm chocolate just until surface softens
38
Sprinkle curls on pie