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1
Heat oven to 350u00b0F.
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2
Have a 9 inch pie plate ready.
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3
Crust: Mix cookie crumbs, sugar and vanilla in a bowl.
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4
Stir in melted butter until crumbs are evenly coated.
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5
Press evenly over bottom and up sides of pie plate.
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6
Bake 8 minutes or until set.
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7
Cool completely on a wire rack.
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8
Filling: Mix sugar, flour, cornstarch and salt in a medium size saucepan.
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9
Whisk in 1 cup of the milk until smooth.
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10
(Make sure whisk reaches inside bottom edges of saucepan.) Whisk in remaining 2 cups milk.
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11
Bring to a gentle boil and cook over medium heat, whisking constantly, 9-10 minutes until thick.
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12
Remove from heat.
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13
Whisk egg yolks in a medium size bowl.
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14
Whisking constantly, gradually add about 2 cups hot-milk mixture to yolks.
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15
Pour this back into saucepan and simmer 2 to 3 minutes, whisking constantly, until slightly thicker.
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16
Remove from heat.
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17
Add chocolate, butter and vanilla and stir until chocolate and butter melt.
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18
Pour into a bowl.
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19
Place plastic wrap or waxed paper directly on surface to prevent skin from forming.
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20
Let cool about 30 minutes.
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21
Stir filling, then pour into prepared crust.
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22
Cover as before and refrigerate until set, at least 2 hours or up to 3 days.
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23
Just before serving, garnish with whipped cream and sprinkle by stirring it through a strainer.
