Chocolate Cream Pie

Preheat oven to 350º F.

Combine cookie crumbs, flour, sugar and salt. Stir in butter and blend until crumbly. Spoon crust into an 8-inch (or 2 4-inch) springform pan and press firmly. Bake for 10 minutes and allow to cool. Prepare pudding filling as specified and pour into shell while warm. Cover with plastic wrap and chill until set, about 1 hour.

Melt chocolate over a pot of simmering water, being certain not to allow the bowl to touch the water (or melt in microwave, stirring every 20 seconds) and reserve.

Heat milk with orange zest over medium heat until it just comes to a simmer.

Whisk together sugar, yolks, cornstarch and cocoa powder. Adding a little at a time, ladle milk into egg mixture, whisking constantly until all milk is added.

Pour liquid back into pot and cook over medium heat, whisking constantly for about
3 minutes, until it thickens. Remove from heat immediately and scrape into bowl (to prevent pudding from continuing to cook). Stir in chocolate, butter and liqueur until fully incorporated.

Pour pudding into cooled crust, cover with plastic wrap and chill for at least 2 hours.

Whip cream to soft peaks and stir in sugar and liqueur.

Spread chantilly over pie filling and top with chocolate shavings or sift cocoa powder on top.