For the Crust:
- Adjust oven rack to middle position and heat oven to 350°F
- Break cookies into rough pieces and process in food processor until uniformly fine
- Transfer crumbs to a bowl and drizzle with butter, using a fork to combine
- Pour crumbs into a 9-inch Pyrex pie pan, pressing evenly onto bottom and up sides of pan.
- When even, line pan with plastic wrap and use spoon to smooth the crumbs
- Refrigerate crust for 20 minutes then bake about 10 minutes or until fragrant
- Cool on rack while preparing filling
For the Filling:
- Bring half-and-half, salt and half of the sugar to a simmer over medium high heat, stirring occasionally to dissolve sugar
- Meanwhile, stir together remaining sugar and cornstarch in small bowl
- Whisk egg yolks until slightly thickened, then add cornstarch mixture, whisking until mixture is glossy and sugar has begun to dissolve (about one minute)
- When half-and-half is simmering, drizzle about 1/2 C into egg yolk mixture, whisking constantly
- Whisk egg yolk mixture into simmering half-and-half (mixture should thicken in about 30 seconds)
- Return to simmer, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened and glossy, about 15 seconds more
- Remove from heat and whisk in butter a tablespoon at a time until incorporated
- Whisk in chocolate until melted and scrape bottom of pan to combine thoroughly
- Stir in vanilla and immediately pour into cooled crust
- Press plastic wrap directly on surface of filling and refrigerate until cold and firm (about 3 hours)
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