For the crust:
1. Preheat Oven to 350.
2. Put Teddy Grahams in food processor or blender and mix until small crumbs (or pound with a rolling pin in a plastic bag).
3. Add melted butter and pulse until all blended.
4. Pour mixture into 9” pie pan and push together firmly to form a crust on sides and bottom.
5. Bake until slightly browned and fragrant-about 15 minutes.
6. Allow to cool to room temperature.
For the filling:
1. Whisk sugar, cornstarch, cocoa powder and salt in medium saucepan. Add yolks, then immediately but gradually whisk in milk + evaporated milk. Cook over medium heat, stirring frequently at first, then constantly, as mixture starts to thicken and begins to simmer, 8 to 10 minutes. Once mixture simmers, continue to cook, stirring constantly, for 1 minute longer. Remove pan from heat, stir in good-quality chopped chocolate, vanilla extract and butter.
2. Put parchment or plastic wrap directly over filling surface to prevent a skin from forming; cool until warm, 30ish minutes. Pour filling into pie shell and, once again, place sheet of plastic wrap or parchment directly over surface. Refrigerate pie until completely chilled, at least 3 hours.
For the whipped cream:
Beat cream, sugar and vanilla in electric mixer at medium speed until lightly stiff peaks. Spread over filling and refrigerate pie until ready to eat.
