Spicy Hot Chocolate Pie Recipe

grind gingersnaps in a food processor until fine (alternatively, you can put them in a bag and use a rolling pin, hammer, or other blunt object to pulverize them). Grease a 9-inch pie pan, pour in crumbs, mix in spices, then add melted butter in stages, mixing after each addition until the crumbs are the texture of wet sand. You may have some butter left over, depending on the kind of gingersnaps.
Firmly press the crumb mixture into the sides of the pan, and along the bottom, forming an even layer. Chill for at least 30 minutes, to prevent the crust from crumbling when cut.
While the crust chills,
Preheat oven to 350u0b0F. Put chocolate in a large glass bowl. In a saucepan, heat the heavy cream until it just comes to the boil. Pour over chocolate, and let stand for 1 minute. Gently whisk the cream and chocolate together until fully combined and glossy. Add egg, whisk to incorporate. Whisk in spices and salt, then pour into chilled pie crust and bake for 25 minutes, or until chocolate filling has puffed up but is still slightly wobbly in the center. Remove from oven and cool completely before topping.
pour cream into a large bowl or a stand mixer, add sugar and cinnamon, and whip until soft peaks form. Pile on top of cooled chocolate filling, and finish with a sprinkling of chili flakes.