Cinnamon Chocolate Cream Pie

Happy National Pie Day! I'm celebrating with this cinnamon chocolate cream pie, complete with a cinnamon cookie crust, a rich and silky cinnamon chocolate filling, cinnamon whipped cream and chocolate flakes as a garnish. I promise that this tastes as decadent as it sounds!

I originally created this recipe for Eagle Brand® who generously compensated me for my time. When you think of cinnamon and chocolate, Mexican chocolate might come to mind. But Mexican chocolate is a spicier flavor. This recipe delivers the spicy sweetness of cinnamon with a semi-sweet chocolate in every bite. The cinnamon cookie crust and chocolate garnish add a slightly crunchy texture that contrasts nicely with the silky smoothness of the filling and whipped cream. For the crust, I used Lucy's Cinnamon Thins, which are a gluten free cookie. (You'll need two bags.) But you could also use cinnamon graham crackers, either gluten free or not. Whatever brand you use, make sure the cookie is crunchy!

Making a purchase through an affiliate link adds no extra cost to you but helps ensure I can keep creating yummy recipes. Thanks for supporting Roses & Whiskers! The crust should be the consistency of wet sand. Press it evenly on the bottom of a lightly greased 10-inch pie pan and partly up the sides.

We need to blind bake the crust, which means baking the crust before adding the filling. Line the crust with aluminum foil or parchment paper and top with pie weights. (If you don't have pie weights and don't want to buy them, you can use dried beans, rice or popcorn kernels as a substitute.) Bake for 10 minutes. Let the crust cool completely (about an hour) before preparing the filling.

Make the whipped cream once the crust is cool. Whip the heavy cream in a stand mixer on high speed until the foam dissipates. Then gradually add in the sugar, vanilla and cinnamon until stiff peaks form. Set aside.

Melt 4 oz. of the semi-sweet chocolate according to the package instructions. Use a high-quality chocolate like Godiva or Ghirardelli for a richer flavor. Let the chocolate cool for 5 minutes before whisking in the sifted cocoa powder and Eagle Brand® condensed milk. The mixture will be thick. Fold in half of the whipped cream and pour the filling into the crust.

Chill in the refrigerator for an hour before spreading on the remaining whipped cream. Use a small knife to cut off bits of chocolate for a garnish.

The pie will need to set in the refrigerator for several hours before it can be cut. I recommend letting it chill overnight. Loosely cover it once the whipped cream has had a chance to set for 30 minutes to an hour.

Tag me @rosesandwhiskers on Instagram if you make this cinnamon chocolate cream pie and use the hashtag #rosesandwhiskers. Happy baking! :)