Spiced Chocolate Cream Pie Recipe

Ingredients

Filling:

1 bar (300 g) Lindt Swiss Classic Surfin Chocolate, finely chopped
2 tbsp (30 mL) unsalted butter, cubed and at room temperature
3 cups (750 mL) 35% whipping cream, divided
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) ground cinnamon
Pinch cayenne pepper
Pinch salt
2 tbsp (30 mL) icing sugar
1 bar (100 g) Lindt Excellence Chili Dark Chocolate, broken into individual pieces

PREP TIME 45m	COOK TIME 10m	TOTAL TIME 55m
YIELD 12 servings

Preheat oven to 350 F (180 C). Toss together cookie crumbs, butter and salt until crumbs are evenly coated; press into 9-inch (23 cm) pie plate. Bake for 8 to 10 minutes or until lightly golden brown. Transfer to rack; let cool completely.

Filling:

Place chocolate and butter in large heatproof bowl; set aside. In small saucepan set over medium-high heat, bring 3/4 cup (175 mL) cream to simmer, stirring frequently. Pour over chocolate mixture. Let stand for 5 minutes; whisk until smooth. Stir in vanilla, cinnamon, cayenne and salt; let cool to room temperature. In large bowl and using electric mixer, whip 1 1/2 cups (375 mL) cream until stiff peaks form. Fold into chocolate mixture; pour into prepared crust. Refrigerate for 4 to 6 hours or until set. (Make-ahead: Can be covered and refrigerated for up to 1 day.)Before serving, whip remaining cream until stiff peaks form. Stir in icing sugar. Top pie with whipped cream and chocolate pieces.