CHOCOLATE SILK PIE WITH SHORTBREAD-PECAN CRUST

Steps:

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