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1
TO MAKE THE CRUST:.
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Mix graham cracker crumbs, sugar, and 1 stick (4 oz.)
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butter together in a 9 inch pie pan.
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Press firmly using bottom of a glass into the pie pan, and sides.
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Bake at 375 for 15 minutes.
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Allow to cool before filling.
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TO MAKE THE FILLING:.
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In a mixing bowl, beat egg yolks lightly, set aside.
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In a medium, heavy saucepan, combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch, and a pinch of salt.
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Over medium-high heat, whisk until smooth, all sugar and cornstarch has been dissovled, and the mixture is thick, about 5 minutes.
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Reduce heat slightly, and whisk constantly for 5 minutes at a low boil.
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Add 1/2 cup of hot mixture to egg yolks, to temper.
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Pour egg yolk mixture into saucepan, and whisk over heat about 2 minutes until very thick.
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Pour this mixture into mixing bowl, and add chocolate, butter, and vanilla.
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Whisk until fully combined.
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Mixture will be very thick.
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Keeping mixture in mixing bowl, cover with a layer of plastic wrap, directly on the surface, and place in refrigerator until cooled to room temp, about 30 minutes.
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Chill a clean mixing bowl with cold tap water, dry, then put remaining 1 3/4 cups heavy cream, powdered sugar, and a touch of vanilla extract in, and beat until stiff peaks.
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Divide into quarters.
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Fold 1 quarter into cooled chocolate mixture.
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Spoon chocolate mixture into pie crust, cover loosely, and refrigerate until fully chilled and firm, at least 4 hours.
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Refrigerate remaining whipped cream until ready to serve.
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When serving, top pie with remaining whipped cream.
