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1
Make crust: Preheat oven to 350F In a bowl stir together crumbs, butter and sugar and press on bottom and up side of a 10 inch pie plate.
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2
Bake crust in middle of oven until crisp, 15-20 minutes.
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3
Cool completely.
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4
Make filling: In a metal bowl set over barely simmering water melt chocolate, stirring, until smooth and remove bowl from heat.
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5
In a saucepan, whisk together sugar, cornstarch, salt and egg yolks until combined well and add milk in a stream, whisking.
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6
Bring milk mixture to a boil over moderate heat, whisking, and simmer, whisking, until thick, about 1 minute.
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7
Force custard through a fine sieve into a bowl and whisk in melted chocolate, butter and vanilla until smooth.
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8
Cover surface of filling with plastic wrap to prevent skin from forming and cool completely.
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9
Pour filling into crust and chill pie, covered, at least 6 hours or overnight.
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10
In a bowl, beat cream to soft peaks.
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11
Beat in sugar and continue beating cream to stiff peaks.
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12
Spoon whipped cream decoratively onto pie and sprinkle with grated chocolate.
