Chocolate Cream Pie

Directions

1. 1
   Preheat the oven to 350.
2. 2
   In a medium bowl, mix the cookie crumbs with the butter, sugar and salt until the crumbs are evenly moistened.
3. 3
   Pour the mixture into a 9-inch glass pie dish and press evenly over the bottom and up the side of the dish to form a crust.
4. 4
   Bake for 8 minutes, until the crust is fragrant.
5. 5
   Remove from the oven and, using the bottom of a drinking glass, immediately press the crumbs again to compact the crust.
6. 6
   Let cool completely.
7. 7
   In a medium saucepan, heat the milk with 1/4 cup of the sugar until bubbles form around the edge.
8. 8
   In a large bowl, whisk the egg yolks with 1/4 cup of the sugar, the cornstarch and salt.
9. 9
   Gradually whisk in the hot milk mixture.
10. 10
    Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 3 minutes.
11. 11
    Remove from the heat and whisk in the semisweet and unsweetened chocolate until smooth.
12. 12
    Strain the chocolate filling into the pie crust through a coarse sieve and smooth the surface with a rubber spatula.
13. 13
    Press a piece of plastic wrap directly on the surface of the pie filling and refrigerate for 3 hours, until chilled.
14. 14
    Let the pie stand at room temperature for 10 minutes.
15. 15
    Meanwhile, in a medium bowl, beat the cream with the remaining 2 tablespoons of sugar and the vanilla until firm.
16. 16
    Spread the whipped cream over the pie, cut into wedges and serve, garnished with chocolate shavings.