Come 'ere Puddin' Pie - Chocolate-Ginger Pudding Pie

Ingredients

• 5 ounces bittersweet chocolate chopped
• 2 tablespoons candied ginger chopped
• 15  chocolate wafers such as nabisco famous 
• 0.3 cup cornstarch 
• 15  gingersnaps 
• 1 cup heavy cream 
• 2 tablespoons powdered sugar 
• 1 pinch salt 
• 1 pinch salt generous
• 0.5 cup sugar 
• 0.8 stick butter unsalted melted
• 0.5 teaspoon vanilla extract 
• 2 cups milk whole
• 3  yolks 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• whisk
• plastic wrap
• rolling pin
• pie form

Directions

1. Preheat the oven to 350 degrees F.
2. Crust: Crush the cookies in a food processor with the melted butter until almost finely crushed, or in a plastic food storage bag, using a rolling pin).
3. Pour the cookie crumbs into pie dish. Using your hands, smooth out the crumbs to form an even crust on bottom and sides of the pan.
4. Bake for 10 minutes.
5. Remove from oven and set aside to cool completely.
6. Filling: In a medium heavy-bottomed saucepan, whisk together the milk, yolks and vanilla Stir in the sugar, cornstarch, chocolate and salt. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then immediately remove from heat.
7. Mixture should be very thick! Quickly stir in the ginger, then pour the pudding into the crust. Cover the surface of pie with plastic wrap (to prevent a skin from forming) and chill for 3 hours, until set.
8. Before serving, whip the cream and sugar together in a small bowl, until soft peaks form.
9. Serve each slice of pie with a dollop of whipped cream, and a light dusting of leftover cookie crumbs, if you have any. Prepare to have poetry written about you.