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© Meredith Corporation. All rights reserved. Used with permission.
To prepare piecrust: Preheat oven to 450°F. Let piecrust stand according to package directions. Unroll and place into a 9-inch pie plate. Fold under extra dough even with the plate's edge and flute edge. Evenly prick bottom and sides of crust with a fork. Line with a double thickness of foil.
Bake for 8 minutes. Remove foil. Bake for 4 to 6 minutes more or until crust is light brown. Remove from oven. Cool on a wire rack. Reduce oven temperature to 350°F. Once crust is cooled, spread or brush 1 ounce melted chocolate evenly over the bottom and sides of the crust. Let stand until chocolate is set.
To prepare filling: In a medium bowl, lightly beat eggs with a fork. Stir in 1/3 cup sugar, vanilla, 1/4 teaspoon cinnamon, salt and 1/8 teaspoon nutmeg. Gradually whisk in half-and-half until mixture is well combined. Place the baked piecrust on the oven rack. Carefully pour filling into the piecrust (pie will be full). To prevent overbrowning, cover edge of pie with foil.
Bake for 55 to 60 minutes or until a 1-inch area around the outside edge is puffed and set (center will still be jiggly and appear undone). Remove foil. Cool completely on a wire rack (pie will set upon cooling); cover and chill within 2 hours.
To prepare topping: In a small bowl, combine sugar, cocoa powder, cinnamon, and nutmeg. Sprinkle the spice mixture over the cooled or chilled pie. To serve, cut into 12 wedges. Drizzle each serving with some of the remaining 1 ounce melted bittersweet chocolate.