Source  Brown Eyed Baker

Recipe Added:  11/19/2012

Pie Crust: Preheat oven to 350 F. Combine cookie crumbs and butter in a medium bowl and toss with a fork until evenly moistened. Press crumbs evenly into bottom and sides of 9-inch pie plate. Refrigerate crust 20 minutes. Bake 10 minutes, until crust is fragrant and set. Cool on a wire rack while the filling is prepared.

Chocolate Cream Filling: Bring the half-and-half, salt and 3 Tbsp sugar to a simmer in saucepan over medium-high heat, stirring occasionally with a wooden spoon to dissolve sugar. Stir together the remaining sugar and cornstarch in a small bowl. Whisk yolks thoroughly about 30 seconds, until slightly thickened. Add cornstarch mixture and whisk until glossy and the sugar has begun to dissolve, about 1 minute. When the half-and-half reaches a full simmer, drizzle about ½ cup hot half-and-half over yolks, whisking constantly to temper; then whisk egg yolks into the simmering half-and-half. Return to a simmer, whisking constantly, until mixture is thickened and glossy, about 15 seconds more.

Turn off heat, whisk in butter until incorporated; add finely chopped chocolate and whisk until melted, scraping the bottom of the pan with a rubber spatula to fully incorporate. Stir in vanilla, then immediately pour filling through a fine-mesh sieve set over a bowl. Using a spatula, scrape the strained filling into the baked and cooled crust. Press plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 4 hours or overnight.

Sweetened Whipped Cream: When ready to serve, beat heavy cream and sugar in the chilled bowl of an electric mixer at medium speed until soft peaks form; add vanilla. Continue to beat to barely stiff peaks. Spread whipped cream over chilled filling and garnish with shaved unsweetened chocolate, if desired. Serve immediately.

1. http://www.browneyedbaker.com/2012/08/21/chocolate-cream-pie-recipe/