Best Chocolate Cream Pie

Favorite chocolate pie that everybody loves.

Pie Crust (Can substitue pre-made chocolate crust)

Preheat oven to 375 degrees.

Grease bottom and sides of a 9-inch glass pie plate with butter; set aside.  Head 8 tablespoons butter and brown sugar in a 1-quart saucepan until sugar dissolves.  Transfer butter mixture to a medium bowl; stir in ground wafers.  Transfer mixture to pie plate; press into bottom and sides, using the botto of a measuring cup to compress crust.  Refrigerate for 20 minutes.  Bake until set, about 15 minutes; let cool

Ingredients for Pie Crust
* 8 Tbsp unsalted butter
* 1/4 cup dark brown sugar
* 9 ounce package Nabisco chocolate wafers, finely ground

Pie Filling

Heat half and half in a 4-quart saucepan over medium-high heat until it just begins to simmer; remove pan from heat.  In a large bowl, whisk together 2/3 cup sugar and cornstarch;  add egg yolks and whisk until smooth.  Return mixture to saucepan; heat over medium heat.  Cook, stirring often, until bubbles rise to the surface and mixture is very thick, 3 to 4 minutes.  Remove pan from heat and add 8 Tbsp unsalted butter and chocolate in small batches, whisking until smooth; stir in 1½ tsp vanilla.  Use a stick mixer to blend mixture until smooth.  Pour into pie crust.  Cover with plastic wrap, pressing plastic onto surface to prevent skin from forming; refrigerate until set, about 4 hours.

Ingredients for Pie Filling
* 8 Tbsp unsalted butter
* 3 1/2 cups half and half
* 2/3 cup sugar
* 1/4 cup cornstarch
* 9 egg yolks
* 9 ounces semisweet chocolate
* 1 1/2 tsp vanilla extract

Pie Topping (Can substitute Cool Whip)

In large bowl, whisk 2 Tbsp sugar, 1 tsp vanilla extract and heavy cream until stiff peaks form; spread on top of filling forming a dome.

Ingredients for Pie Topping
* 2 Tbsp sugar
* 1 tsp vanilla extract
* 2 cups heavy whipping cream