Chocolate Cream Pie

Directions

1. 1
   TO MAKE THE CRUST:.
2. 2
   Mix graham cracker crumbs, sugar, and 1 stick (4 oz.)
3. 3
   butter together in a 9 inch pie pan.
4. 4
   Press firmly using bottom of a glass into the pie pan, and sides.
5. 5
   Bake at 375 for 15 minutes.
6. 6
   Allow to cool before filling.
7. 7
   TO MAKE THE FILLING:.
8. 8
   In a mixing bowl, beat egg yolks lightly, set aside.
9. 9
   In a medium, heavy saucepan, combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch, and a pinch of salt.
10. 10
    Over medium-high heat, whisk until smooth, all sugar and cornstarch has been dissovled, and the mixture is thick, about 5 minutes.
11. 11
    Reduce heat slightly, and whisk constantly for 5 minutes at a low boil.
12. 12
    Add 1/2 cup of hot mixture to egg yolks, to temper.
13. 13
    Pour egg yolk mixture into saucepan, and whisk over heat about 2 minutes until very thick.
14. 14
    Pour this mixture into mixing bowl, and add chocolate, butter, and vanilla.
15. 15
    Whisk until fully combined.
16. 16
    Mixture will be very thick.
17. 17
    Keeping mixture in mixing bowl, cover with a layer of plastic wrap, directly on the surface, and place in refrigerator until cooled to room temp, about 30 minutes.
18. 18
    Chill a clean mixing bowl with cold tap water, dry, then put remaining 1 3/4 cups heavy cream, powdered sugar, and a touch of vanilla extract in, and beat until stiff peaks.
19. 19
    Divide into quarters.
20. 20
    Fold 1 quarter into cooled chocolate mixture.
21. 21
    Spoon chocolate mixture into pie crust, cover loosely, and refrigerate until fully chilled and firm, at least 4 hours.
22. 22
    Refrigerate remaining whipped cream until ready to serve.
23. 23
    When serving, top pie with remaining whipped cream.