1 Oreo Pie Crust
10 oz Good Chocolate Chips
8 Egg Yolks
1/3 Cup Sugar
2 Cups Heavy Cream for pie
1/4 Cup Ground Cinnamon
1 TBSP Chipotle Powder
1 1/2 Cups Heavy Cream for topping
1/3 Cup Sugar for topping
1tsp Vanilla for topping
Warm 2 cups of cream in a saucepan on medium heat. Add chocolate, cinnamon and chipotle and stir until chocolate is completely melted into the cream. After chocolate is melted, set aside and let it cool.
While chocolate is cooling, whisk 1/3 cup sugar into the egg yolks. Whisk until sugar is dissolved and yolks are creamy.
Next combine chocolate mix with egg mixture. If the chocolate is still warm, temper the chocolate into the eggs by adding a spoonful at a time while whisking. After several spoon fulls of tempering chocolate, you can add the whole mix to the eggs safely. Continue whisking till the mix is smooth.
Pour mix into the Oreo Cookie crust. Use a class pie dish or another larger dish than the pie crust and add enough water to come up to but not over the rim of the pie crust. Place the pie into the water.
Bake the pie in the water at 325° for 55 minutes, then remove from oven and chill until cold.
Make the whipped topping by combining remaining cream, sugar, and vanilla. Then whip until firm. Place topping on chilled pie then cut and serve.