Crust:

2 cups graham cracker crumbs
1/2 cup packed brown sugar
1/2 tsp. ground cinnamon
1/2 cup (1 stick) butter, melted

Filling:

2/3 cup granulated sugar
1/2 cup all purpose flour
1/2 tsp. salt
2 eggs
2 cups milk
1 cup semisweet chocolate chips

For topping:

2 cups whipping cream
1/2 cup powdered sugar
1 tsp. vanilla

To prepare crust:

In food processor, combine graham cracker crumbs, brown sugar, cinnamon and melted butter. Press crumbs into the sides and bottom of a 10-inch pie pan; refrigerate.

To prepare filling:

In a medium saucepan, combine granulated sugar, flour and salt. Whisk in eggs; mix well. Stir in milk.

Cook over medium high heat, stirring constantly, until custard just begins to boil. Continue to cook 1 minute, stirring constantly; remove from heat. Stir chocolate chips into hot custard; let chips melt. Spoon into crumb crust. Cover and refrigerate for at least 2 hours.

To prepare topping:

Whip cream; gradually add sugar and vanilla. Pile into a ziploc bag and snip off one inch from corner. Pipe over the chilled pie. Serve cold. Pie keeps 2 days in fridge.

Submitted by: Belle