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1
Position rack in center of oven and preheat the oven to 350 degrees F.
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2
Chill a large mixing bowl and the beaters of your electric mixer in the freezer until ready to use.
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3
In the bowl of a food processor, process cookies until fine crumbs form.
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4
Or, you can seal the cookies in a large resealable plastic food storage bag and crush with a rolling pin.
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5
Transfer the crumbs to a medium mixing bowl and add the melted and cooled butter.
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6
Mix thoroughly with a wooden spoon until mixture resembles wet sand.
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7
Transfer the mixture to a 9-inch pie pan and press the mixture evenly along the bottom and up the sides of the pan.
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8
Bake the crust for 15 minutes.
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9
Transfer to a wire rack, and let cool completely before filling.
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10
In a heavy saucepan over medium heat, melt the chocolate with the condensed milk and salt, stirring until very thick and bubbly, about 5 minutes.
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11
Place the egg yolks in a small mixing bowl and whisk in the 1/4 cup hot milk.
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12
Add the egg-yolk mixture to the melted chocolate mixture and whisk to combine.
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13
Continue to cook until the mixture is very thick and bubbly, about 1 minute.
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14
Set a fine-mesh sieve over a second medium mixing bowl and strain the chocolate mixture into the bowl, pressing with a rubber spatula to force the mixture through the sieve if necessary.
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15
Discard any lumps.
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16
Stir in the vanilla and set mixture aside to cool for 15 minutes, stirring occasionally.
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17
Place a piece of plastic wrap directly onto the surface of the chocolate mixture and transfer to the refrigerator.
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18
Chill thoroughly, about 30 to 45 minutes.
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19
In the chilled mixing bowl, using the chilled beaters, beat 1 cup of whipping cream until stiff peaks form.
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20
Gently fold the whipped cream into the chocolate mixture.
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21
Gently transfer the chocolate mixture to the prepared cookie crust, smoothing the top with a spatula.
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22
Refrigerate until thoroughly set, at least 3 hours and up to overnight.
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23
When ready to serve the pie, combine the remaining 3/4 cup of heavy cream with the confectioners' sugar in a small bowl and beat with the electric mixer until stiff peaks form.
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24
Serve a dollop of whipped cream on top of every slice of pie.
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25
Place a small amount of cocoa powder in a sifter and sprinkle over the top of the pie for additional wowing power, if desired, and serve with garnishes.
