Chocolate Cream Pie

• 25 chocolate wafers (6 ounces), or 1 1/2 cups wafer-cookie crumbs
• 4 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• Pinch of salt
• 2 1/2 cups milk
• 4 ounces bittersweet chocolate (preferably 61 percent cacao), chopped
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon unflavored powdered gelatin (optional)
• 2 tablespoons cold water (optional)
• 4 large egg yolks
• 1 teaspoon pure vanilla extract
• 1 cup heavy cream
• 1/4 cup confectioners sugar
• Chocolate curls (see page 343), for garnish

1. Make the crust: Preheat oven to 350F.
2. In a food processor, pulse wafers until fine crumbs form.
3. Add butter, sugar, and salt, and process until combined.
4. Press mixture firmly into bottom and up sides of a 9-inch pie dish.
5. Refrigerate until firm, about 15 minutes.
6. Bake until crust is fragrant, about 10 minutes.
7. Let cool completely on a wire rack.
8. Make the filling: In a medium saucepan, heat milk and chocolate over medium-high, whisking occasionally, until chocolate is melted.
9. In a small bowl, whisk together granulated sugar, cornstarch, and salt.
10. Add 1 cup of milk mixture and whisk until smooth.
11. Return mixture to saucepan; whisk to combine.
12. Cook over medium heat, stirring constantly, until bubbling and thick, 4 to 5 minutes (about 2 minutes after it comes to a boil).
13. If using gelatin, sprinkle 1 teaspoon over the 2 tablespoons cold water in a small bowl; let stand until softened, about 5 minutes.
14. In a medium bowl, whisk egg yolks.
15. Slowly whisk hot milk mixture into yolks.
16. Return mixture to saucepan, and continue cooking custard over medium heat, stirring constantly, until custard is thick and bubbles appear in center, 1 to 2 minutes.
17. Remove from heat.
18. Add softened gelatin, if using, and whisk until dissolved.
19. Stir in vanilla.
20. Let cool about 10 minutes, whisking 2 or 3 times.
21. Pour custard into baked and cooled crust.
22. Press a piece of plastic wrap directly on surface of custard.
23. Refrigerate until filling is firm, 4 hours or up to 1 day.
24. Make the topping: With an electric mixer on medium-high speed, whisk cream just until soft peaks form.
25. Add confectioners sugar and whisk until stiff peaks form.
26. Spread whipped cream over custard.
27. Garnish pie with chocolate curls just before serving.

chocolate wafers, unsalted butter, sugar, salt, milk, bittersweet chocolate, granulated sugar, cornstarch, salt, unflavored powdered gelatin, cold water, egg yolks, vanilla, heavy cream, confectioners sugar, chocolate curls

Taken from www.epicurious.com/recipes/food/views/chocolate-cream-pie-389646 (may not work)