Chocolate Silk Filling:
2/3 cups sugar
1/4 cup cornstarch
1/2 tsp salt
4 egg yolks
3 cups whole milk
5 ounces bittersweet chocolate,chopped
2 ounces unsweetened chocolate, chopped
2 Tbsp butter
1 tsp vanilla
In a heavy bottom sauce pot place sugar, cornstarch and salt stir till combined. In a bowl add egg yolks and milk, whisk together. In a slow stream while whisking add egg yolks and milk to your pot with sugar mixture. Over Medium heat whisking constantly until your mixture begins to bubble and thicken(6-8 minutes), simmer for another 2 minutes. Remove from heat and whisk in chocolate, butter and vanilla until chocolate is melted and combined. Place your mixture into a bowl and place a piece of plastic wrap on top pushing the plastic wrap down on top of mixture till it touches. Place in fridge and let cool completely about 1-2 hours.
For The Crust:
preheat oven to 375 degrees
2 cups chocolate graham cracker crumbs
1/2 cup butter, melted
Start by placing your graham crackers in a food processor or a ziplock bag and making them into crumbs. Once you have crumbs, stir in sugar and then add melted butter. Place your crumbs into a pie plate and with the back of a spoon press the crumbs up the sides and into the bottom of your pie plate. Bake at 375 degrees for 10 minutes and then let cool completely.
Once your chocolate silk and crust have cooled place your chocolate silk into your cookie crust and let sit in fridge for at least 4 hours to set.
1 cup heavy whipping cream
1 Tbsp powdered sugar
Whisk heavy cream and sugar together until stiff peaks form
Top your pie with whipping cream and decorate with chocolate shavings and mini chocolate chips.