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!
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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! 🙂
Cinnamon Chocolate Cream Pie
- 2 cups gluten free crisp cinnamon cookie (or cinnamon graham cracker) crumbs or substitute gluten-full cookies
- 1/4 cup light brown sugar
- 5 tbsp unsalted butter melted
- 1 1/2 cups heavy cream
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 3/4 tsp ground cinnamon
- 4 oz. semi-sweet chocolate baking bars melted and cooled slightly
- 1/4 cup unsweetened cocoa powder sifted
- 14 oz. Eagle Brand® Sweetened Condensed Milk
- 1/2 oz. semi-sweet chocolate baking bars for garnish optional
- Preheat the oven to 350°F (176°C) and lightly grease a 10-inch pie pan with non-stick spray.
- Break cookies into fine crumbs using a food processor. Mix with melted butter and light brown sugar until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan and partly up the sides. Place a sheet of aluminum foil on top of the crust (including the sides) and top with pie weights. Bake for 10 minutes and let cool completely, about an hour.
- After the crust is cool, whip the heavy cream in a stand mixer on high speed. Once the foam dissipates, gradually mix in the sugar, vanilla and cinnamon until stiff peaks form. Set aside.
- Melt 4 oz. of chocolate according to the package instructions and let cool for 5 minutes. Whisk the chocolate, sifted cocoa powder and Eagle Brand® Sweetened Condensed Milk in a heatproof bowl until smooth. The chocolate mixture will be thick.
- Gently fold half of the whipped cream mixture into the chocolate mixture. Pour into the cooled crust. Chill for an hour.
- Spread the remaining whipped cream on top of the chocolate layer. Use a small knife to carefully slice off small flakes of the ½ oz. chocolate bar and sprinkle on top. Chill in the refrigerator overnight or until set.
- Cut and serve. Enjoy!