Chocolate Cream Pie

Ingredients

• 5 oz bittersweet chocolate unsweetened melted (not )
• 1.3 cups chocolate wafer crumbs (from 26 cookies such as Nabisco Famous Chocolate Wafers)
• 0.3 cup cornstarch 
• 4 large egg yolk 
• 0.8 cup cup heavy whipping cream chilled
• 0.5 teaspoon salt 
• 1 tablespoon sugar 
• 2 tablespoons butter unsalted softened
• 2 oz baker's chocolate unsweetened melted
• 1 teaspoon vanilla 
• 3 cups milk whole

Equipment

• bowl
• sauce pan
• oven
• whisk
• sieve
• hand mixer
• wax paper

Directions

1. Put oven rack in middle position and preheat oven to 350°F.
2. Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity).
3. Bake until crisp, about 15 minutes, and cool on a rack.
4. Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
5. Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.
6. Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
7. Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.
8. Pie (without topping) can be chilled up to 1 day.