Fiery Triple Chocolate Cream Pie

• 1 1/2 cups chocolate wafer cookies
• 2 tablespoons sugar
• 6 tablespoons unsalted butter, melted
• 1 1/2 cups sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 1 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 2 1/2 cups milk
• 3 ounces unsweetened chocolate, chopped
• 3 tablespoons butter, melted
• 2 teaspoons vanilla extract
• White chocolate shavings, for garnish
• Crushed pretzels, for garnish

1. For the pie crust: Preheat the oven to 350 degrees F. Add the cookies, sugar and melted butter to the bowl of a food processor and pulse until the cookies are crumbled and the everything is well combined.
2. Press the crumbs into a 9-inch pie plate, making sure to evenly distribute them up the sides.
3. Use a dry measuring cup to smooth out the crust if necessary.
4. Bake until set, about 5 minutes.
5. Cool completely before filling, about 20 minutes.
6. For the chocolate filling: Put the sugar, cornstarch, egg yolks, cayenne and salt in a large saucepan, whisk to combine and place over medium-high heat.
7. Slowly whisk in the milk, bring the mixture to a simmer and cook until it coats the back of a spoon, about 5 minutes.
8. Remove from the heat and stir in the chocolate, butter and vanilla until the chocolate is melted and incorporated.
9. Spoon the filling into the cooled pie crust.
10. Cool on a wire rack for 30 minutes, then refrigerate for 3 hours.
11. Garnish with shaved white chocolate and crushed pretzels, and serve.

chocolate wafer cookies, sugar, unsalted butter, sugar, cornstarch, egg yolks, cayenne pepper, kosher salt, milk, chocolate, butter, vanilla, white chocolate shavings, pretzels

Taken from www.foodnetwork.com/recipes/nancy-fuller/fiery-triple-chocolate-cream-pie.html (may not work)