Rich Chocolate Pie

Preheat oven to 375 degrees. Spray a 9 inch pie plate with nonstick baking spray.
Combine melted butter, graham cracker crumbs and 2 tablespoons sugar. Press into prepared pie plate. Bake 7-8 minutes.
In a large 2.5 quart saucepan whisk together sugar, cornstarch and salt. Whisk in milk, 1 cup cream, chocolate chips and chocolate. Place over medium low heat and cook to a low boil; whisking constantly. Boil for 1-2 minutes or until thickened. Remove from heat. Whisk about 1/2 cup of the hot mixture into the eggs yolks a few tablespoons at a time. Place pot back over medium low heat. Slowly whisk the warmed egg/chocolate mixture into the pie filling. Bring back to a low boil for 1-2 minutes: whisking constantly Pour into the graham cracker crust. Refrigerate overnight or up to 24 hours.
Before serving beat 1 cup whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Spread or pipe on to the pie. Using vegetable peeler garnish with mini chocolate shavings.