Preparation Steps

• Preheat oven to 350°F (175°C).
• In a medium bowl, combine chocolate cookie crumbs and melted butter. Press firmly into the bottom and up the sides of a 9-inch pie plate.
• Bake the crust for 8-10 minutes. Let cool completely.
• In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
• Gradually whisk in the milk until smooth.
• Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute.
• Remove from heat. Stir in the chopped chocolate and butter until smooth. Stir in vanilla extract.
• Pour the pudding filling into the cooled pie crust.
• Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Chill for at least 4 hours, or until firm.
• For the whipped cream topping (optional): In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Spread or pipe whipped cream over the chilled pie before serving.