Chocolate Cinnamon Cream Pie is so easy to make and so delicious to eat. Prepare yourself for chocolatey, creamy deliciousness.
I’ve been making chocolate cream pies for years, but didn’t make a version with cinnamon until about 7 years ago. We had guests in town and in an attempt to be sure we didn’t run out of food, I had made two desserts- a cake and this chocolate cinnamon cream pie. The cake was definitely good, but this pie? This pie was by far the clear winner of the weekend, and this is coming from someone who generally prefers cake over all other things. It was the first time I’d made a chocolate pudding without using eggs and it was like a revelation. And the cinnamon graham cracker crust and a spectacular cinnamon whipped cream on top of that? Done and done. I kind of want to add cinnamon whipped cream to EVERYTHING.
It is so easy to pull this pie together. You can make the crust and pudding ahead of time and then just assemble and whip up the cream before you’re ready to serve. It would definitely be great without the chocolate flakes on top, but I think it adds a nice little extra chocolatey boost.
I actually made this pie last weekend not realizing Pi Day (and especially this most perfect of pi days) was coming up, but the timing couldn’t have been better. We ended up saving (eating immediately) a few pieces of pie for ourselves and then donating most of the pie to some kind friends who were generous enough to take it off our hands (thanks guys!). BUT. I kind of want more…
YUM! It’s easy and amazing- perfect for Pi Day or any day.
Chocolate cinnamon cream pie
Makes: one 9-inch pie
- 5 TBSP unsalted butter, melted
- 1½ cups cinnamon graham cracker crumbs (from about twelve crackers)
- 2 TBSP granulated sugar
- 1 tsp cinnamon
- Pinch of salt
- 4 TBSP cornstarch
- ⅓ cup plus 1 TBSP granulated sugar
- 2 TBSP unsweetened cocoa
- Pinch of salt
- 3 cups whole milk
- 4 oz bittersweet chocolate, chopped finely
- 1 tsp vanilla extract
- 1 ½ cups cold heavy cream
- 5 TBSP confectioners sugar
- ½ tsp cinnamon
- 2 oz of any type of chocolate
To make the crust:
Place oven rack in the middle of the oven and preheat to 350 F.
Mix the melted butter, cinnamon graham cracker crumbs, sugar, cinnamon, and salt together in a medium bowl. Place the mixture in a 9 inch pie pan and press into the bottom and sides to form the crust. I usually use the base of a measuring cup to firmly press the bottom. Bake for 12-15 minutes, or until set. Remove from oven and let cool. If you’d like, you can bake the crust up to two days ahead, just cover the crust after it’s cooled and store at room temperature.
To make the pudding:
Mix the cornstarch, sugar, cocoa, and salt together in a 2 quart saucepan. Whisk in the milk until the mixture is free of lumps. Continue to whisk constantly and heat on medium until the mixture boils. Continue to boil for another 2-4 minutes, whisking constantly, until the pudding thickens. Remove from heat, add the chopped chocolate and vanilla and whisk until smooth. Pour the pudding into the cooled crust, cover the pudding with wax or parchment paper and place in the fridge until cold.
To make the cinnamon whipped cream:
Use a hand or stand mixer to beat the heavy cream, sugar, and cinnamon together until stiff peaks form. Spoon over the chilled pudding.
To make chocolate flakes:
Melt 2 oz of chocolate and spread very thinly on a piece of parchment. Let the chocolate cool until it hardens and then flake into pieces and place on top of whipped cream. Enjoy!