Crush the graham crackers in a plastic bag with a rolling pin. Combine crumbs with sugar, melted butter and cinnamon. Spread evening with fingertips into a 9-inch pie pan. Set aside.

Melt chocolate chips in top of double boiler, stirring constantly. Pour into mixing bowl to cool. Add egg yolks, one at a time, to melted chocolate. Add powdered sugar. Beat egg whites until stiff; gently fold into chocolate mixture. Fold 1/2 of the whipped cream into the chocolate mixture. Pour into pie shell and chill in refrigerator overnight. Also chill remaining whipped cream; before serving, dollop it over the pie.

Serve : 8

Ready in : 30 min plus overnight