Graham Wafer Crust
18 single graham wafers (about 1 1/2 cup crumbs)
6 tablespoons butter or margarine
3 tablespoons white or brown sugar
(just buy a box of graham crumbs instead of messing up the food processor,) break wafers into chunks, Use a food processor, the steel blade until coarse crumbs are formed. Add butter or margarine, and sugar process a few seconds longer, until blended. Put into the bottom and up the sides of a lightly greased 9 inch pie plate.
bake at 375 deg F for 8 minutes
1/4 cup cornstarch
1/3 cup plus 2 tablespoons sugar, divided
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 oz bittersweet chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
1 cup chilled heavy cream
GARNISH: chocolate shavings or fresh fruit.
Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-qt heavy saucepan, then gradually whisk in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, 2 minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.
Pour filling into cooled shell and chill,cover its surface with plastic wrap (if you want to prevent a skin from forming), until cold, at least 2 hours.
Just before serving, beat cream with remaining 2 Tbsp sugar until it just holds soft peaks. Spoon onto pie.
bittersweet chocolate shavings (optional)