Bittersweet Chocolate Pudding Pie with Crème Fraîche Topping
Adapted from Bon Appétit
Serves 8-10

For some reason, those chocolate cookie wafers can be hard to find.  I have successfully used the Whole Foods brand of chocolate cookie grahams.

Crust
1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package, finely ground in processor)
2 tbsp. sugar
5 tbsp. unsalted butter, melted
2 ounces bittersweet chocolate, finely chopped

Filling
1/3 cup sugar
1/3 cup unsweetened cocoa powder
2 tbsp. cornstarch
¼ tsp. salt
1¾ cups whole milk, divided
¼ cup heavy whipping cream
4 ounces bittersweet chocolate, finely chopped
1 tbsp. dark rum
1 tsp. vanilla extract

Topping
1 cup chilled crème fraîche
1 cup chilled heavy whipping cream
¼ cup sugar
1 tsp. vanilla extract

Bittersweet chocolate curls or chocolate sprinkles (optional)

Crust
Position rack in center of oven; preheat to 350°F.  Blend cookie crumbs and sugar in processor.  Add melted  butter; process until crumbs are evenly moistened.  Press crumb mixture onto bottom and up sides (not rim) of 9-inch-diameter glass pie dish.  Bake until crust begins to set and no longer looks moist, pressing gently with back of fork if crust puss, about 12 minutes.  Remove crust from oven, then sprinkle chopped chocolate over bottom of crust.  Let stand until chocolate softens, 1 to 2 minutes.  Using offset spatula or small rubber spatula, spread chocolate over bottom and up sides of crust to cover.  Chill crust until chocolate sets, about 30 minutes.

Filling
Whisk sugar, cocoa, cornstarch, and salt to  blend in heavy medium saucepan.  Gradually add 1/3 cup milk, whisking until smooth paste forms.  Whisk in remaining milk, then ¼ cup cream.  Using flat-bottom wooden spoon or heatproof spatula, stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes.  Add chocolate; stir until mixture is smooth.  Remove from heat; stir in rum and vanilla.  Pour hot pudding into crust and spread evenly.  Cool 1 hour at room temperature.  Cover with plastic wrap; chill overnight.  (Can be made 2 days ahead.  Keep refrigerated.)

Topping
Using electric mixer, beat crème fraîche, whipping cream, sugar, and vanilla in medium bowl just until stiff peaks form and mixture is thick enough to spread (do not overbeat or mixture may curdle).  Spread topping decoratively over top of pie, swirling to create peaks, if desired.  (Can be made 6 hours head.  Cover with cake dome (DT: or foil) and refrigerate.)

Sprinkle chocolate shavings or sprinkles decoratively atop pie.