Go Back

Cinnamon Chocolate Cream Pie

Rebecca | Roses & Whiskers
Cinnamon cookie crust, topped with a silky, rich cinnamon chocolate filling, cinnamon whipped cream and chocolate flakes. Easy to make gluten free.
prep, baking and chilling time 10 hours 30 minutes
Servings 8 slices

Ingredients
  

Crust Ingredients

  • 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

Filling Ingredients

  • 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

Instructions
 

  • 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!