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1
Make the crust: Preheat oven to 350F.
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2
In a food processor, pulse wafers until fine crumbs form.
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3
Add butter, sugar, and salt, and process until combined.
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4
Press mixture firmly into bottom and up sides of a 9-inch pie dish.
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5
Refrigerate until firm, about 15 minutes.
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6
Bake until crust is fragrant, about 10 minutes.
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7
Let cool completely on a wire rack.
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8
Make the filling: In a medium saucepan, heat milk and chocolate over medium-high, whisking occasionally, until chocolate is melted.
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9
In a small bowl, whisk together granulated sugar, cornstarch, and salt.
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10
Add 1 cup of milk mixture and whisk until smooth.
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11
Return mixture to saucepan; whisk to combine.
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12
Cook over medium heat, stirring constantly, until bubbling and thick, 4 to 5 minutes (about 2 minutes after it comes to a boil).
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13
If using gelatin, sprinkle 1 teaspoon over the 2 tablespoons cold water in a small bowl; let stand until softened, about 5 minutes.
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14
In a medium bowl, whisk egg yolks.
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15
Slowly whisk hot milk mixture into yolks.
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16
Return mixture to saucepan, and continue cooking custard over medium heat, stirring constantly, until custard is thick and bubbles appear in center, 1 to 2 minutes.
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17
Remove from heat.
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18
Add softened gelatin, if using, and whisk until dissolved.
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19
Stir in vanilla.
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20
Let cool about 10 minutes, whisking 2 or 3 times.
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21
Pour custard into baked and cooled crust.
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22
Press a piece of plastic wrap directly on surface of custard.
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23
Refrigerate until filling is firm, 4 hours or up to 1 day.
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24
Make the topping: With an electric mixer on medium-high speed, whisk cream just until soft peaks form.
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25
Add confectioners sugar and whisk until stiff peaks form.
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26
Spread whipped cream over custard.
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27
Garnish pie with chocolate curls just before serving.
