Chocolate Cream Pie

Mrs. Blue Yonder is celebrating pie. Me, too. So here is my favorite:

Chocolate Cream Pie

Crust:
Vegetable oil to brush the pie plate
1 3/4 C. chocolate wafer crumbs
6 T. butter

Pudding layer:
3 T. cornstarch
1 T. unsweetened cocoa powder
1/4 t. salt
1 C. half-and-half
1 1/4 C. whole milk
3/4 C. granulated sugar
4 oz. unsweetened chocolate, chopped
2 T. butter
1 t. vanilla extract

Whipped Cream Layer:
1 1/2 C. heavy cream
2 T. granulated sugar
1t. vanilla extract

To make the crust: Preheat the oven to 350. Lightly oil a 9" pie plate. In a bowl, combine the wafer crumbs, sugar, and melted butter. Put into the pie plate and press evenly into bottom and sides of plate with the bottom of the glass or measuring cup or something. Bake the crust for 8 minutes and then cool on a rack.

To make the pudding layer: In a medium bowl, mix together the cornstarch, cocoa powder, and salt. Whisk in about 2T. of the half-and-half until it is a smooth paste. Whisk in the remaining half-and half and set aside.

Next, combine the milk, sugar, and chocolate in a saucepan. Cook over medium heat stirring constantly until the chocolate is melted. Remove from heat and whisk about 1/2 C. of the hot chocolate mixture into the half-and-half mix. Whisk this into the hot chocolate pan and return to the heat. Cook over medium-high heat, whisking constantly. When the mixture starts to bubble, cook one more minute. Remove from heat and add the butter and vanilla, mix well. Pour into cooled pie shell and cover and refrigerate the pie until thoroughly chilled, at least 4 hours.

To make whipped cream layer: Whisk the cream until it starts to set and then add in the sugar and vanilla. Beat until it sets soft peaks. Swirl beautifully across the top of the pie and eat it up or else chill it until you're ready to dig in.

This is very VERY chocolate-y and very delicious.