For the crust:

1. Preheat the oven to 350 degrees.
2. Mix together all ingredients until it looks like wet sand.
3. Press into a 9” pie pan.
4. Bake at 350° for 10-14 minutes or until golden brown.
5. While the crust is cooling, make your filling.

For the filling:

1. Mix together egg yolks and sugar in a large bowl.
2. Once well combined, mix in cornstarch, cocoa powder, and salt.
3. Transfer to a large saucepan and add milk. Gently stir until combined.
4. Cook over medium heat, stirring constantly until it comes to a full boil.  Let boil for one minute.
5. Remove from heat and stir in butter, vanilla, and cinnamon.
6. Pour the filling into baked and cooled graham cracker crust.
7. Refrigerate until completely cool.

For the whipped cream:

1. Add all ingredients to a standing mixer or a mixing bowl.
2. With the whisk attachment, whisk until medium peaks form.

To finish the pie:

1. Cover the pie with the whipped cream and spread until even, leaving a border of graham cracker crust.
2. Garnish with chocolate shavings, sprinkled cinnamon or cocoa powder.
3. Refrigerate until ready to eat.