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1
Preheat the oven to 350.
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2
In a medium bowl, mix the cookie crumbs with the butter, sugar and salt until the crumbs are evenly moistened.
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3
Pour the mixture into a 9-inch glass pie dish and press evenly over the bottom and up the side of the dish to form a crust.
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4
Bake for 8 minutes, until the crust is fragrant.
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5
Remove from the oven and, using the bottom of a drinking glass, immediately press the crumbs again to compact the crust.
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6
Let cool completely.
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7
In a medium saucepan, heat the milk with 1/4 cup of the sugar until bubbles form around the edge.
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8
In a large bowl, whisk the egg yolks with 1/4 cup of the sugar, the cornstarch and salt.
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9
Gradually whisk in the hot milk mixture.
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10
Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 3 minutes.
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11
Remove from the heat and whisk in the semisweet and unsweetened chocolate until smooth.
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12
Strain the chocolate filling into the pie crust through a coarse sieve and smooth the surface with a rubber spatula.
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13
Press a piece of plastic wrap directly on the surface of the pie filling and refrigerate for 3 hours, until chilled.
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14
Let the pie stand at room temperature for 10 minutes.
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15
Meanwhile, in a medium bowl, beat the cream with the remaining 2 tablespoons of sugar and the vanilla until firm.
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16
Spread the whipped cream over the pie, cut into wedges and serve, garnished with chocolate shavings.
