Pumpkin Pie Spiced Graham Cracker Crust

Preheat oven to 350°F

Grease a 9.5″ pie baking dish

Add the butter, graham crackers and pumpkin pie spice to the bowl of your food processor, mixture should be moist, but it’s ok if it’s still a little crumbly

Use clean hands to press the crust tightly and evenly into the bottom and up the sides of the pie dish

Put the crust in the oven to bake for 10 minutes

Remove from oven, set aside to cool

Chocolate Cream Filling

In a large, heavy bottomed sauce pan, heat the milk, cream, 1/4 cup sugar and salt over medium heat

In a medium sized bowl, whisk together 1/4 cup sugar, corn starch, dark chocolate cocoa powder and 6 egg yolks

When the milk mixture reaches a slow simmer remove from heat

Pour 1/2 cup of the milk mixture into the egg mixture to temper

Pour the tempered egg mixture into the milk mixture and return the sauce pan to the burner over medium heat

Whisking, heat until the mixture thickens and bubbles start to form

Add in the baking chocolate and butter, whisk until both are melted

When the mixture is smooth and thickened, carefully pour it into the cooled pie crust

Cool for 10-15 minutes

Cover with plastic wrap, put in the refrigerator for at least 4 hours to set

Serve with whipped cream and a sprinkle of cocoa or cinnamon, if desired