Ingredients
1
1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers)
5
tbsp unsalted butter, melted
5
oz fine-quality bittersweet chocolate (not unsweetened), melted
2
oz unsweetened chocolate, melted
2
tbsp unsalted butter, softened
3/4
cup chilled heavy cream
Directions
2.
Put oven rack in middle position and preheat oven to 350°F.
3.
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.
5.
Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
6.
Force 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.
Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
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.
11.
Pie (without topping) can be chilled up to 1 day.
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