Preparation

1. Make the crust:
2. 1. Preheat oven to 350°F with the rack in the middle position.
3. 2. Put the cookie crumbs and melted butter into a medium mixing bowl. Mix on Speeds 1 to 2 to fully combine. Transfer crumbmixture to a 9-inch pie plate. Press evenly into the bottom and sides.
4. 3. Bake in preheated oven for 10 to 15 minutes, until crumb crust is fully set.Cool completely before filling. Make the filling:
5. 4. Put the sugars, cocoa powder, cornstarch, and salt into a large, wide saucepan. Mix on Speed 1 to combine. While still mixing on Speed 1, gradually add the half & half,and then the eggs and continue to mix until completely smooth.
6. 5. Set the pan over medium-low heat, mixing occasionally on Speeds 1 to 2 to prevent the mixture from overcooking – do not leave the pot unattended.
7. 6. Allow the mixture to heat gradually, until just about boiling. At this point, the mixture will get quite thick. Continue to mix on Speed 1, and when thickened, remove from heat. Whisk in the chopped chocolate and butter until completely incorporated.Strain the filling through a fine mesh strainer and then transfer the strained filling into the cooled crust. Cover the filling directly with wax paper or plastic wrap so thatthe filling does not form a skin. Chill in the refrigerator until set.
8. 7. After the filling is well chilled and readyto serve, prepare the whipped cream.Put the cream into a large mixing bowl.Start whipping cream on Speed 1, gradually increasing to Speed 3 for about one minute,so that the cream has some body. Add the sugar and continue to whip to Speed 4,until cream holds medium-stiff peaks that have formed.
9. 8. Top the pie evenly with the whipped creamand garnish with chocolate curls prior toserving