2 c  Cookie crumbs
3 oz Melted unsalted butter
Filling:
8 oz Milk chocolate
1/4 c  Cold tap water
1    Envelope unflavored gelatin
2/3 c  Milk
2    Separated large eggs
5 tb Sugar
1/2 ts Vanilla
1 c  Whipping cream
1 pn Salt
Topping:
1 c  Whipping cream
2 tb Confectioners sugar or reg
Sugar
1/2 ts Vanilla
Milk chocolate (optional)

Crust: 325. Combine crumbs & butter. Press into pie plate. Bake 10
minutes then open oven door & let crust cool in oven. Filling: Break
up chocolate & place it in top of boiler over warm water on low heat.
Cover top of pot with a folded paper towel to absorb steam, then with
pot cover & let cook very slowly until chocolate is melted. Then
uncover, remove from hot water & set aside to cool to room temp.,
stirring occasionally with rubber spatula. Place cold tap water in
small custard cup, sprinkle gelatin over top & let stand. Place milk
in top of boiler over warm water on med heat & let cook, uncovered,
until scalded (or there is a lightly wrinkled skin on top of milk).
Meanwhile, place yolks in small bowl, & beat with whisk until well
mixed. While beating with whisk, gradually add 3 Tbls. sugar. Whisk
briskly until pale. Gradually add hot scalded milk to yolk mix,
whisking constantly. Then return mix to top of boiler over warm water
on med heat. Cook, scraping bottom & sides with rubber spatula, until
slightly thick. Remove. Add softened gelatin, stir until melted, add
vanilla & transfer to large mixing bowl. Let stand a few minutes.
Meanwhile, in chilled bowl, with chilled beaters, whip cream until it
holds a shape but not stiff. Set aside. Place bowl of milk & yolk
mixture into large bowl of ice & water. Stir & scrape bottom & sides
constantly until mixture cools, chills & then just barely begins to
thicken. Do not let it set. Remove from ice & water. In 3-4 small
additions, fold half of chilled mixture into whipped cream & other
half into beaten whites. In large bowl that milk & yolk mixture
chilled in, fold together whipped cream mixture & whites mixture. Add
room temp melted chocolate. Fold together ( with rubber spatula) very
briefly ( only 2-3 foldings) until mixture is roughly marbleized. Do
not overdo it. Pour as much mixture into crust as it will hold. Place
in freezer only for mixture to harden slightly, then pour remaining
on top. Refrig. 3-4 hours. Topping: In chilled bowl, with chilled
beaters, whi p cream with sugar & vanilla until it holds a shape.
Either spread cream to cover top of pie. Sprinkle top generously with
chocolate. Use a rather long, heavy knife to cut portions.