Chocolate Cinnamon Cream Pie

PreparationMake crust: Preheat oven to 350°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 bowl. 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, 1 minute. Remove from heat and whisk in butter and vanilla. Strain through a fine-mesh sieve into melted chocolate and whisk to combine. 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. Spoon 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, rewarm chocolate just until surface softens. Sprinkle curls on pie. Cooks' notes:•Crust can be baked 2 days ahead and kept, loosely covered with foil (once cool), at room temperature. •Pie can be chilled, loosely covered with plastic wrap (once cold), up to 1 day.

PreparationMake crust: Preheat oven to 350°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 bowl. 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, 1 minute. Remove from heat and whisk in butter and vanilla. Strain through a fine-mesh sieve into melted chocolate and whisk to combine. 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. Spoon 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, rewarm chocolate just until surface softens. Sprinkle curls on pie. Cooks' notes:•Crust can be baked 2 days ahead and kept, loosely covered with foil (once cool), at room temperature. •Pie can be chilled, loosely covered with plastic wrap (once cold), up to 1 day.