Chocolate Silk Pie

• 1 1/2 cups ground chocolate wafers (from about 30 cookies)
• 13 cup sugar
• 7 tablespoons unsalted butter, melted
• 3/4 cup unsalted butter, at room temperature
• 1 1/4 cups sugar
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 teaspoon brandy (optional)
• 4 ounces unsweetened chocolate, melted
• 3 eggs

1. Make the crust: Preheat the oven to 350 degrees.
2. Combine the chocolate crumbs and sugar in a bowl.
3. Add the butter and stir until well mixed.
4. Reserve 1/2 cup of the mixture, then press the rest into a 9-inch pie plate, pressing it evenly over the bottom and up the sides of the plate.
5. Bake for 8 minutes.
6. Set aside to cool.
7. Make the filling: Using an electric mixer, cream the butter and sugar together until light and fluffy.
8. Mix in the salt, vanilla and brandy, if using.
9. Add the chocolate and mix well.
10. Add the eggs, 1 at a time, mixing well after each addition.
11. Scrape the filling into the pie shell and sprinkle the reserved crumb mixture over the top.
12. Refrigerate for 2 hours to set.
13. Cut into wedges and serve.

ground chocolate wafers, sugar, unsalted butter, unsalted butter, sugar, kosher salt, vanilla, brandy, chocolate, eggs

Taken from cooking.nytimes.com/recipes/8042 (may not work)