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•   For crust
  1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers)
  5 tablespoons unsalted butter, melted
  1/4 cup sugar

  For filling
  2/3 cup sugar
  1/4 cup cornstarch
  For crust
  1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers)
  5 tablespoons unsalted butter, melted
  1/4 cup sugar

  For filling
  2/3 cup sugar
  1/4 cup cornstarch
  

Instructions

1. Make crust:
   
2. Put oven rack in middle position and preheat oven to 350°F.

3. Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.

4. Make filling:
   
5. Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).

6. Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.

7. Spoon filling into crust and chill pie, loosely covered, at least 6 hours.

8. Make topping:
   
9. Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.

10. Cooks' note:
    
11. Pie (without topping) can be chilled up to 1 day.