1. Preheat the oven to 350 degrees F. Lightly oil a 9-inch deep-dish pie plate. In a medium bowl, combine the wafer crumbs, sugar, and melted butter. Transfer 1 tablespoon of the crumb mixture to a small cup and set aside to garnish the pie. Scrape the remaining crumb mixture into the prepared pie plate and, using your fingers, press it evenly onto the bottom and up the sides of the plate. Bake the crust for 8 minutes, or until set. Cool on a wire rack. To make the chocolate pudding layer:
1. In a medium bowl, sift together the cornstarch, cocoa powder, and salt. Whisk in about 2 tablespoons of the half-and-half until it is a smooth paste. Whisk in the remaining half-and-half; set aside. 2. In a medium saucepan, combine the milk, sugar, and chocolate. Place over medium heat and cook, stirring constantly with a whisk, until the chocolate is completely melted. Remove the pan from the heat and whisk about 1/2 cup of the hot chocolate mixture into the half-and-half mixture. Whisk this mixture into the remaining chocolate mixture in the saucepan. Return the pan to the heat and cook over medium-high heat, whisking constantly. When the mixture begins to bubble, continue to cook, whisking constantly, for 1 minute. Remove the pan from the heat and whisk in the butter and then the vanilla. Scrape the pudding into the cooled pie shell. Cover and refrigerate the pie until thoroughly chilled, at least 4 hours. To make the whipped cream topping:
1. In an electric mixer, using the whisk attachment or beaters, beat the cream on medium-low speed for 30 seconds. Increase the speed to medium-high and add the sugar and vanilla. Beat until the cream forms soft peaks. 2. Scrape the whipped cream over the chilled pie and, using a rubber spatula, sweep it into dramatic swirls. Sprinkle the reserved wafer crumbs over the cream. Serve immediately or refrigerate until ready to serve.
