Chocolate Cream Pie from Gourmet.com

This a wonderful pie. I is chocolaty but not super sweet. I do alter this recipe a bit when I make it and I add a tablespoon of dark cocoa but it may be too much chocolate for some people. This pie makes me stop everything and just enjoy the bite whenever I eat it.

• Ready In: 35 mins
• Serves: 8-10
• Yields: 1 pie

Ingredients

• 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

Directions

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