FOR CRUST
2 c Vanilla wafer crumbs; (about
-45 wafers)
3/4 Stick unsalted butter;
-melted (6
; tablespoons)
1/3 c Sugar
-FOR FILLING-
5 oz Fine-quality bittersweet
-chocolate; chopped
4 oz Unsweetened chocolate;
-chopped
1 c Sugar
1/2 c Cornstarch
3/4 ts Salt
6 lg Egg yolks
4 1/2 c Milk
3 tb Unsalted butter; cut into
-bits and
; softened
1 1/2 ts Vanilla
1 c Well-chilled heavy cream
1 1/2 tb Sugar; or to taste
Grated bittersweet chocolate
-for garnish
Make Crust:
Preheat oven to 350F.
In a bowl stir together crumbs, butter, and sugar and press on bottom
and side of a 10-inch (1 1/2-quart) pie plate. Bake crust in middle
of oven until crisp, 15 to 20 minutes, and cool on a rack.
Make filling:
In a metal bowl set over barely simmering water melt chocolates,
stirring, until smooth and remove bowl from heat. In a heavy saucepan
(about 3 quarts) whisk together sugar, cornstarch, salt, and egg
yolks until combined well and add milk in a stream, whisking. Bring
milk mixture to a boil over moderate heat, whisking, and simmer,
whisking, until thick, about 1 minute. Force custard through a fine
sieve into a bowl and whisk in melted chocolate, butter, and vanilla
until smooth. Cover surface of filling with plastic wrap and cool
completely.
Pour filling into crust and chill pie, covered, at least 6 hours or
overnight.
In a bowl with an electric mixer beat cream to soft peaks. Beat in
sugar and beat cream just to stiff peaks. Spoon whipped cream
decoratively onto pie and sprinkle with grated chocolate.
Yields
1 servings