Black Bottom Vanilla Cream Pie

Ingredients

• 9 inch baked gingersnap cookie crumb crust 
• 1 tablespoon confectioners' sugar 
• 3 tablespoons cornstarch 
• 1 large eggs 
• 2 large egg yolks 
• 1 cup heavy cream 
• 2.5 cups milk 
• 0.3 teaspoon salt 
• 2 ounces bittersweet chocolate finely chopped
• 0.8 cup sugar 
• 2 tablespoons butter unsalted
• 2 teaspoons vanilla extract 

Equipment

• bowl
• sauce pan
• whisk
• wax paper
• microwave

Directions

1. Prepare crumb crust. Then combine first 6 ingredients in a medium saucepan, whisking well to blend. Bring to a boil over medium heat, whisking constantly, for about 8 minutes.
2. Remove from heat and stir in the butter and vanilla.
3. Place chopped chocolate in a small microwavable bowl. Microwave at medium power for 1 minute. Stir and repeat. Stir and cook the chocolate 30 seconds more if necessary, or until smooth.
4. Remove 1 cup of custard from saucepan and stir into melted chocolate.
5. Spread chocolate custard evenly in bottom of pie shell. Spoon remaining vanilla custard on top. Cover top of tart with a sheet of wax paper to prevent skin from forming. Chill vanilla cream pie at least 3 hours or overnight.
6. To serve, whip cream and confectioners' sugar until stiff. Spoon or decoratively pipe whipped cream on top of tart.