Texas Chocolate Cream Pie

This recipe is from Janis - she brought it to dinner the other night and even though the entire tableful of people were stuffed and groaning from eating the main course, no one could resist this pie. I kept saying "I'm too full, I can't eat anymore...ok, just one more bite...".

I do question why it's named 'Texas' chocolate pie but whatever, it's delicious.

CRUST:

• 1 1/3 cups chocolate wafer crumbs
• 5 Tablespoons unsalted butter, melted
• 1/4 cup sugar

FILLING:

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 4 large egg yolks
• 3 cups whole milk
• 5 ounces bittersweet chocolate, melted
• 2 ounces unsweetened chocolate, melted
• 2 Tablespoons unsalted butter, softened
• 1 teaspoon vanilla

TOPPING:

• 1 cup heavy cream
• 1 Tablespoon sugar
• shaved chocolate for garnish if desired. 

DIRECTIONS:

1. Preheat oven to 350'. Place the chocolate wafers into the bowl of a food processor. Add the melted butter and sugar. Process until smooth. Press onto the bottom and sides of a 10" tart pan or 9" pie plate. Bake until crisp, about 15 minutes; cool on a wire rack.
2. Whisk together sugar, cornstarch, salt, and yolks in a 3-quart saucepan until combined well, then add milk in a steady stream, whisking the whole time. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking for 1 minute. The filling will be very thick.
3. Put the filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of the filling with plastic wrap and cool completely for 2 hours. 
4. Spoon the filling into a crust and chill for at least 6 hours.
5. Just before serving, beat cream with the sugar in the bowl of an electric mixer just until it holds stiff peaks, then spoon on top of the pie. Garnish with shaved chocolate.