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1
CRUST:
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Heat oven to 350u00b0F.
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3
In a food processor, pulse the pecans and cookies until crumbs form.
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4
Add the butter and pulse just until combined.
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5
Transfer the mixture to an 8 or 9-inch pie plate, pressing it evenly over the bottom and up the sides.
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6
Bake the crust until slightly darkened, 20 to 25 minutes.
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7
Transfer pie plate to wire rack and let it cool completely (this can be made up to 24 hours ahead of time).
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8
FILLING:
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9
In a small saucepan, combine 1 pint of cream, the chocolate, and 3 tablespoons of the sugar.
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Cook over medium-low heat, whisking frequently, until the chocolate melts.
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11
In a bowl, combine the cornstarch and the remaining 3 tablespoons of sugar.
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Add the egg yolks and whisk.
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13
Bring the chocolate mixture to a simmer (it must be bubbling gently in order for the filling to properly set).
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14
Add 2 tablespoons of the simmering chocolate mixture to the egg mixture.
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15
Whisking constantly, slowly add the egg mixture to the pan.
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16
Cook, still whisking, until thickened (it should resemble the consistency of pudding), about 2 minutes.
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17
Remove from heat.
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18
Add the vanilla and butter.
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19
Whisk until the butter melts.
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20
Pour the filling into the crust.
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21
Place a piece of plastic wrap directly against the surface of the filling.
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22
Refrigerate for at least 3 hours and up to 48 hours.
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23
Remove the plastic wrap and sprinkle with the cocoa.
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24
With an electric mixer on medium-high, beat the remaining 1 pint of cream.
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25
Serve as an accompaniment with the pie.
