breakfast-brunch-dessert:

Chocolate Cream Pie
For the crust:

• 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

For the filling:

• 2/3 cup sugar
• 1/4 cup corn starch
• 1/2 teaspoon salt
• 4 large egg yolks
• 3 cups whole milk
• 5 oz fine-quality bittersweet chocolate (not unsweetened), melted
• 2 oz unsweetened chocolate, melted
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla

For the topping:

• 3/4 cup chilled heavy cream
• 1 tablespoon sugar

Directions
Make crust:

1. Put oven rack in middle position and preheat oven to 350°F.
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.

Make filling:

1. 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).
2. 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.
3. Spoon filling into crust and chill pie, loosely covered, at least 6 hours.

Make topping:

1. 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.

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