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