Chocolate Chile Pie

8 ounces Paul Newman chocolate wafers - Tops and Bottoms
3 Tablespoons sugar
1/4 cup melted butter
9 ounces bittersweet chocolate (1/2 Trader Joe's Pound Plus)
3/4 teaspoon allspice
1/4 teaspoon cinnamon
1 1/2 cups half and half
1 teaspoon vanilla
1 large egg
1 Tablespoon Chimayo chile powder

In food processor, make cookies into fine crumbs, pulse in sugar, and drizzle butter into tube while pulsing.
Press into 9 inch springform pan lined with buttered parchment. Press one inch up the sides of pan.
Bake at 350 for 10 - 15 minutes, until fragrant. Cool.
Chop chocolate very finely in food processor. Add allspice and cinnamon.
Heat half and half until scalding, add vanilla, then pour over chocolate and let sit 30 seconds. Process for 30 seconds.
Add egg through top tube and process 45 seconds. Pulse in chile.
Chill about an hour until beginning to set, then pour into crust and chill. Garnish with chocolate crumbs and dried chiles.