Snickerdoodle Custard Pie

Categories: Pie-cobbler-cheesecake- tarts

Ingredients

• 1/2 of a 15 oz. pkg. rolled refrigerated unbaked pie crust (1 crust)
• 2 oz. bittersweet chocolate melted, divided use
• 4 eggs
• 1/2 cup sugar
• 2 tsp. vanilla
• 1/4 tsp. ground cinnamon
• 1/8 tsp. salt
• 1/8 tsp. ground nutmeg
• 2 cups half-and-half
• 1 tsp. sugar
• 1/2 tsp unsweetened cocoa powder
• 1/8 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg

Directions

1. Heat oven to 450 degrees. Let crust stand according to package directions. Unroll crust; place in a 9-inch pie plate. Fold under extra crust even with edge of plate; flute edge. Prickle bottom and sides of crust with a fork. Line crust with double thickness of foil.
2. Bake 8 minutes; remove foil. Bake 4 to 6 minutes more or until crust is lightly browned. Cool on a wire rack. Reduce oven to 350 degrees. Spread or brush 1 oz. of the melted chocolate over the bottom and sides of cooled crust. Let stand until chocolate is set.
3. For filling, in a bowl lightly beat eggs with a fork. Stir in sugar, vanilla, cinnamon, salt and nutmeg. Gradually whisk in half-and-half until well combined. Carefully pour filling into crust (crust will be full). To prevent overbrowning, cover edge of pie with foil.
4. Bake 55 to 60 minutes or until a 1-inch area around outside edge is puffed and set (center may be jiggly and appear undone). Remove foil. Cool completely on a wire rack. Cover and chill within 2 hours.
5. Before serving, stir together sugar, cocoa powder, cinnamon and nutmeg. Sprinkle spice mixture over pie. Cut pie into wedges. Drizzle with remaining melted chocolate.

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