In large bowl, mix cookie crumbs and melted butter until crumbs are moistened and coated with butter. Press mixture in bottom and up side of 9-inch pie plate. Refrigerate 10 minutes.
Step
2
In 1-quart saucepan, beat granulated sugar and eggs with whisk until blended. Cook over medium heat until instant-read thermometer reads 160°F. Mixture should thicken slightly and coat back of metal spoon.
Step
3
Remove from heat; stir in chocolate until melted and smooth. Cool slightly; mix in softened butter until well incorporated. Let cool until just warm; stir occasionally as it cools.
Step
4
In large bowl, beat whipping cream until it begins to thicken. Add powdered sugar; beat until stiff peaks form. Fold half of the whipped cream into the chocolate mixture; pour into chilled pie crust. Top center of pie with remaining whipped cream. Garnish with chocolate curls or chocolate shavings.
Step
5
Refrigerate until ready to serve. Cover and refrigerate leftovers.
Use chocolate sandwich cookie crumbs for a double chocolate French silk pie.
Chocolate sprinkles or miniature chocolate chips can also be used as a garnish for this pie.
