1 cup whole milk, divided
1 cup heavy cream, divided
1 1/2 tablespoons cornstarch
1 large egg
1/4 cup granulated sugar
5 ounces semisweet chocolate, roughly chopped
2 tablespoons unsalted butter
1/2 teaspoon vanilla paste
Pinch kosher salt
1 Graham Cracker Crumb Crust Shell, recipe follows
2 1/4 ounces bittersweet chocolate, roughly chopped
1/4 cup heavy cream
2/3 cup egg whites
1 cup granulated sugar
1 cup graham cracker crumbs (about 8 graham crackers)
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
The chocolate pastry cream can be made up to 1 day in advance. The finished pie can be stored in the refrigerator for 2 to 3 days. You can also use homemade or store-bought gingersnaps to make this shell. If you are using homemade, be sure to let them dry out a bit before grinding them into crumbs.
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