Chocolate Cream Pie

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: FOR THE CRUST:

1½ cups cookie crumbs from Oreo baking crumbs, Dewey’s Brownie Crisp Cookies, Oreo Thins (no need to remove the cream), or Nabisco Chocolate Wafers

⅓ cup sugar

4 tablespoons unsalted butter, softened

subheading: FOR THE FILLING:

⅔ cup sugar

¼ cup cornstarch

½ teaspoon salt

4 large egg yolks

3 cups whole milk

5 ounces bittersweet chocolate, best quality such as Ghirardelli

2 ounces unsweetened chocolate, best quality such as Ghirardelli

2 tablespoons unsalted butter

1 teaspoon vanilla extract

subheading: FOR THE TOPPING:

1 cup chilled heavy whipping cream

1 tablespoon sugar

1 ounce bittersweet chocolate, grated or shaved

Directions at onceuponachef.com

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