The crust is nicely sandy and a bit crunchy, the pudding is one of the best I've ever had, and who doesn't like whipped cream? You can simply spread on the cream, or pipe it in pretty stars like I did here for a fancier look. I used Callebaut chocolate for the pudding once, and Ghirardelli another time. You might be tempted to add more sugar if you taste the pudding when it's done and still hot, but keep in mind that puddings always taste sweeter after they chill. But I decreased the confectioners' sugar in the whipped cream to a quarter-cup because I didn't feel it needed a half-cup. And I was very, very pleased with all the results.
I've submitted this to Lisa's Sweets for a Saturday.
Chocolate Cream Pie
From Martha Stewart's Pies and Tarts
Update: I discovered you can omit 2 of the egg yolks for health reasons without having much effect on the filling.
For the Crust
25 chocolate wafers (6 ounces), or 1
I found these websites helpful for making chocolate curls: