9-inch baked gingersnap Cookie Crumb Crust
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups milk
1 large egg
2 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
2 ounces semisweet chocolate, finely chopped
1 cup heavy cream
1 tablespoon confectioners' sugar

Prepare crumb crust. Then combine first 6 ingredients in a medium saucepan, whisking well to blend. Bring to a boil over medium heat, whisking constantly, for about 8 minutes. Remove from heat and stir in the butter and vanilla.