I combine 1½ cups chocolate wafer crumbs, 6 tbsp melted butter, and 2 tbsp sugar in a bowl, mixing until glistening. I press the mixture evenly into a 9-inch pie dish and bake at 350°F (175°C) for 8–10 minutes, then cool completely for a crisp rich cocoa pie base.

In a saucepan, I whisk 2½ cups milk, ¾ cup sugar, ¼ cup cornstarch, 3 egg yolks, and a pinch of salt over medium heat until bubbles form and the custard thickens (about 5–7 minutes). Off heat, I stir in 4 oz bittersweet chocolate, 2 oz semisweet chocolate, 2 tbsp butter, and 1 tsp vanilla until smooth for a silky creamy chocolate dessert.

I melt 1 oz extra bittersweet chocolate and brush a thin layer over the cooled crust to keep it crisp for this classic chocolate custard, then chill for 10 minutes.

I pour the custard into the crust, cover with parchment to prevent a skin, and chill for 6 hours to set this rich cocoa pie.

I whip 1 cup heavy cream with 2 tbsp powdered sugar and ½ tsp vanilla to soft peaks, then spread over the chilled pie for a cloud-like Chocolate Creme Pie.

I garnish with chocolate curls or a dusting of cocoa powder and serve chilled for clean slices of this creamy chocolate dessert.