Mexican Chocolate Cream Pie

Crust:
5 tablespoons unsalted butter, melted
1 1/2 cups cinnamon graham cracker crumbs
    (from about twelve 5 x 2 1/2-inch crackers)
2 tablespoons sugar
1/8 teaspoon salt

Filling:
6 ounces fine-quality bittersweet chocolate
    (no more than 60% cacao if marked)
2 tablespoons cornstarch
1/3 cup packed light brown sugar, divided
2 whole large eggs
2 large egg yolks
2 cups whole milk
1/2 cup heavy cream
1/8 teaspoon salt
1/2 stick unsalted butter, cut into tablespoons
1 teaspoon pure vanilla extract

Whipped Cream:
1 1/2 cups chilled heavy cream
5 tablespoons confectioners' sugar
1/2 teaspoon cinnamon

Chocolate Curls:
1 (3-to 4-inch-thick) chunk bittersweet chocolate

Make crust: Heat oven to 350 degrees 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 extract. 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, re-warm chocolate just until surface softens.

Sprinkle curls on pie.