DOUBLE-CHOCOLATE SILK PIE

FOR THE CRUST:
1 1/2 cups chocolate wafer crumbs, about
6 tbsp unsalted butter, melted
FOR THE FILLING:
1 1/2 cups heavy cream
3 tbsp sugar
1/8 tsp salt
5 large egg yolks
1 1/2 tsp vanilla
10 oz semisweet chocolate, finely chopped
FOR THE GARNISH:
2 oz semisweet chocolate
1 cup heavy cream

PREPARE CRUST:
Combine crumbs and melted butter in medium-size bowl. Press over bottom and up sides of 1 9-inch pie plate. Refrigerate wile making filling.

PREPARE FILLING:
Heat the cream in top of double boiler over simmering, not boiling, water until bubbles appear around edge of pan. Stir in sugar and salt.

Lightly beat egg yolks in a small bowl. Whisk one-quarter of cream into yolks. Whisk yolk mixture into cream in top of double boiler. Cook over simmering water, whisking, until custard just begins to thicken and coats back of a spoon, 7 to 8 minutes. Remove the top of the double boiler from water.

Stir in vanilla and chocolate until chocolate melts. Pour into the piecrust. Cool to room temperature.

Place a piece of plastic wrap directly on filling. Refrigerate pie overnight.

PREPARE GARNISH:
Let chocolate soften slightly in warm place or microwave for a few seconds. Draw a swivel-bladed vegetable peeler across the chocolate to form curls. (If the chocolate becomes too soft, shill to firm.)

Beat cream until stiff peaks form. Remove the plastic wrap from the filling. Garnish with chocolate curls. Pipe rosettes of whipped cream on top of pie.

Servings: 16
Adapted from source: Mrs. Fields