Instructions

1. Pre-heat the oven to 350 F.
2.  In a large bowl, stir together the cookie crumbs and butter until well combined. Press the crumbs into the bottom and up the sides of a 9 inch pie plate. Bake for about 5 minutes. Cool slightly.
3. In a saucepan over medium low heat, warm the milk whisking in the cornstarch and cocoa until smooth. Heat until small bubbles form around the edge, and the milk is steaming.
4. In a large bowl, whisk together the egg yolks, sugar, and salt.
5. Whisk the warm milk into the egg mixture about a few tablespoons at a time, whisking as you go. When you have finally combined the two, pour the milk mixture back into the pot and continue to heat over medium low heat, whisking occasionally until the mixture becomes thick – 3 to 4 minutes.
6. Remove from heat and stir in chocolate chips and vanilla. Stir until chocolate is thoroughly melted, and mixture is smooth.
7. Pour the pudding through a fine metal sieve into the waiting pie shell and smooth the top. Let the pie cool to room temperature before covering with cling film and chilling in the fridge for at least 3 hours, or until set.
8. Just before serving, whip the cream with the icing sugar and vanilla until you can form stiff peaks. Spread the whipped cream over the pie evenly, and then top with chocolate curls if you wish.
9. Serve!