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1
Set oven to 350 degrees F (middle rack).
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2
To make crust: mix together all ingredients.
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3
Press into bottom and up sides of a 9-inch pie plate (1-quart capacity).
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4
Bake for 12 minutes: cool completely.
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5
For filling: in a 3-quart heavy-bottomed saucepan (make certain to use a heavy saucepan for this as it will scorch on the bottom) stir together 2/3 cup plus 2 tablespoons sugar, cornstarch, salt and egg yolks.
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6
Whisk in half and half cream; bring to a boil slowly over medium heat, whisking constantly, then add in the finely chopped chocolate until smooth and melted; cook about 1-2 minutes, whisking constantly until thick (filling will be very thick).
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7
Remove from heat and add in butter and vanilla.
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8
Cover the top of the filling with plastic wrap (lay the plastic wrap directly on top of filling) and cool slightly (about 1-1/2 - 2 hours).
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9
Spoon the filling into the crust and cover lighty with plastic wrap.
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10
Refrigerate pie for a minimum of 6 hours (don't try to cut into the pie before the 6 hours it will not hold together!).
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11
Just before serving whip the cream and spoon on top of pie, the grate chocolate on top of the whipped cream if desired.
