For the filling:

1 cup sugar
5 tablespoons cocoa powder
2 eggs
1/2 teaspoon almond extract
1/4 cup all-purpose flour
1 stick butter, melted
2 tablespoons instant espresso powder
2 tablespoons cinnamon
1/4 cup heavy cream
1/2 teaspoon cayenne
dash of salt
Preheat oven to 325. Prepare the filling by combining the sugar, cocoa, eggs and almond extract, and mix until smooth. Whisk in remaining ingredients. Pour filling into the pie shell. Bake at 325 for 25 minutes. Allow to cool completely before slicing. Service topped with Cinnamon Crema (recipe below) and a garnish the plate with a light dusting of cinnamon.

Cinnamon Crema

1 cup heavy whipping cream, chilled
1/2 tablespoon sugar
1/2 tablespoon cinnamon, plus more for dusting
Whip cream until stiff. Whisk in sugar and cinnamon.

Basic Pie Dough

2 1/2 cups all-purpose flour, measured and leveled
2 tablespoons sugar
1/2 teaspoon salt
2 sticks of butter, cut into small pieces and made very cold in either the refrigerator or freezer
up to 1/2 cup ice water
Combine flour, sugar and salt in a food processor. Add butter, pulsing a few times until pea size pieces appear throughout the flour. Add water, a small amount at a time, until dough comes together (you may need the full 1/2 cup). Turn out on a lightly floured surface. Form the dough into two equal rounds, making sure to not handle the dough too much. Wrap each half in plastic wrap and let rest in the fridge for 20 minutes.

Yields one pie crust or two smaller tarts.