Mexican Hot Chocolate Pie Recipe

• 2 cups Biscoff cookie crumbs
• 1/4 teaspoon cinnamon
• 2 tablespoons dark brown sugar
• 8 tablespoons (1 stick) unsalted butter (melted)
• 8 ounces dark chocolate (chopped)
• 1 cup half-and-half
• 2 tablespoons cornstarch
• 1 large egg
• 1/8 teaspoon ancho chile powder
• 1/8 teaspoon chipotle chile powder
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon salt

1. Pulse Biscoff cookies, cinnamon, and brown sugar in food processor until ground into a fine crumb, 10 to 12 short pulses. Place dry mixture in a large bowl. Folding with a rubber spatula, slowly add melted butter and continue folding until evenly moistened.
2. Press mixture into bottom of pie dish, covering the bottom and sides. Refrigerate crust for thirty minutes. Adjust oven rack to center position and preheat oven to 350u0b0F.
3. Bake empty crust until golden brown, 10 to 12 minutes.
4. Combine chocolate and half-and-half in a small saucepan over low heat, whisking continuously until chocolate is melted. Pour mixture into a small bowl, fold in cornstarch and egg, whisking until combined. Add in ancho powder, chipotle powder, cinnamon, and ginger. Pour mixture into par-baked pie crust. Bake until a toothpick inserted in the middle comes out clean, 35 to 40 minutes. Allow to cool, and serve.

cookie crumbs, cinnamon, brown sugar, unsalted butter, chocolate, cornstarch, egg, chile powder, chile powder, cinnamon, ground ginger, salt

Taken from www.seriouseats.com/recipes/2013/03/mexican-hot-chocolate-pie-spiced-chocolate-pie-recipe.html (may not work)