Ingredients
6 ounces vanilla wafers, such as Nilla Wafers (about 46)
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1/3 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 large egg yolks
2 1/2 cups whole milk
4 ounces milk chocolate, coarsely chopped (2/3 cup)
2 ounces semisweet chocolate, coarsely chopped (1/3 cup)
2 tablespoons unsalted butter, room temperature
1 cup heavy cream
2 tablespoons confectioners' sugar
1 vanilla bean, split and seeds scraped
Preparation
Crust: Preheat oven to 375 degrees. In a food processor, pulse wafers until finely ground (you should have 1 1/2 cups). Add butter, granulated sugar, and salt; pulse to combine. Firmly press mixture into bottom and up sides of a 9-inch pie dish. Freeze 15 minutes. Bake until dry, about 12 minutes. Let cool completely.
Filling: In a medium saucepan, whisk together granulated sugar, cornstarch, cinnamon, and salt. Whisk in egg yolks, then milk. Bring to a boil over medium-high heat, whisking constantly, then cook 2 minutes more. Remove from heat and whisk in both chocolates until melted, then butter. Pour filling into crust; let stand 30 minutes. Refrigerate 1 hour. Press plastic wrap directly onto surface; refrigerate until set, at least 2 hours more and up to 2 days.
Topping: Whisk cream with confectioners’ sugar and vanilla to medium peaks. Dollop on top of pie. Serve immediately. (For cleanest cuts, wipe knife between slices.)
