Chocolate Cream Pie From Gourmet.Com

• 1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers)
• 5 tablespoons unsalted butter, melted
• 1/4 cup sugar
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 4 large egg yolks
• 3 cups whole milk
• 5 ounces bittersweet chocolate, fine-quality not unsweetened, melted
• 2 ounces unsweetened chocolate, melted
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla
• 3/4 cup heavy cream, chilled
• 1 tablespoon sugar

1. Put oven rack in middle position and preheat oven to 350u0b0F for baking crust.
2. Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.
3. Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well,.
4. add milk in a stream, whisking.
5. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
6. orce filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.
7. poon filling into crust and chill pie, loosely covered, at least 6 hours.
8. For whipped cream.
9. Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.
10. Pie (without topping) can be chilled up to 1 day.

chocolate wafer crumbs, unsalted butter, sugar, sugar, cornstarch, salt, egg yolks, milk, bittersweet chocolate, chocolate, unsalted butter, vanilla, heavy cream, sugar

Taken from www.food.com/recipe/chocolate-cream-pie-from-gourmet-com-515543 (may not work)