Step 1 – Prepare the Crust:
Prebake your chosen pie crust in a 9-inch pie pan according to recipe or package instructions. Let it cool completely.

Step 2 – Melt the Chocolate:
Melt the chopped chocolate and butter together in a saucepan over low heat, stirring until smooth. Set aside to cool slightly.

Step 3 – Heat the Cream:
In another saucepan, combine cream, milk, sugar, cinnamon, chili powder, espresso powder, and a pinch of salt. Warm until just steaming, but do not boil.

Step 4 – Temper the Eggs:
In a separate bowl, beat the eggs. Slowly whisk in a small amount of the warm cream mixture to temper the eggs, then slowly combine with the rest of the cream mixture.

Step 5 – Combine and Cook:
Stir the melted chocolate into the egg and cream mixture. Cook gently over low heat, stirring constantly, until the mixture thickens slightly. Do not allow it to boil.

Step 6 – Fill the Crust:
Pour the custard mixture into the cooled pie crust. Tap gently to remove air bubbles.

Step 7 – Bake and Chill:
Bake at 325°F (160°C) for 25–30 minutes, or until the center is just set but still slightly wobbly. Cool, then chill in the fridge for at least 4 hours before serving.