Chocolate Cream Pie - cooking recipe

Ingredients

Crust
cooking spray
1 3/4 cups chocolate wafer crumbs
1/3 cup unsalted butter, melted
1 tablespoon sugar
Filling
3 tablespoons cornstarch
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
1 cup half-and-half
1 1/4 cups milk
1 cup sugar
4 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Topping
2 cups heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract

Preparation

Crust: Preheat oven to 350 degrees Fahrenheit. With cooking spray, coat a 9-inch deep-dish pie plate. In a medium bowl, mix crust ingredients; reserve 1 tablespoon crumb mixture for garnish. Press remaining crumb mixture onto bottom and sides of prepared pie plate. Bake until crust looks puffed and is set, 10 minutes. Cool on wire rack.
Filling: In bowl, whisk cornstarch, cocoa powder, and salt; whisk in half-and-half. In saucepan, heat milk, sugar and chocolate over medium heat, stirring, to melt chocolate. Whisk in half-and-half mixture. Cook, whisking, until filling begins to bubble; cook, whisking, until very thick, 1 minute. Off heat, whisk in butter and vanilla. Spread in prepared crust; cover. Chill thoroughly, 4 hours.
Topping: Whip cream, sugar, and vanilla. Spread over filling; sprinkle top with reserved crumb mixture.