Instructions: Prepare cookie crust. In
a small bowl, beat half and half, sugar, cornstarch and salt with a wire whisk until smooth. In a 2-quart saucepan, heat milk and chocolate to boiling over medium heat, stirring occasionally. Slowly add cornstarch mixture and return to boiling, whisking constantly. Reduce heat to low and cook for 1 minute longer until thickened. Remove from heat and stir in vanilla extract. Immediately spoon chocolate filling into pie shell.

Refrigerate for at least 4 hours. Meanwhile prepare chocolate curls: soften the chocolate in a warm place, 80 to 85 degrees, for several hours or microwave on high for 10 seconds. To form curls, hold softened chocolate in one hand; using a sharp vegetable peeler, dig the blade into the edge or side of the bar and bring peeler toward you. If the chocolate is too cold it will splinter; if it is too warm it will not curl. Place curls on an oiled plate and refrigerate. Just before serving, in a small bowl with an electric mixer on medium speed, beat cream, powdered sugar and vanilla extract until soft peaks form. Spoon whipped cream into a pastry bag fitted with a large star tip; pipe 3 evenly space concentric circles on top of the pie and a 1-inch dot in the center. Gently score the top of the pie into quarters. Arrange chocolate curls on top of whipped cream on 2 opposite quarters, hiding the scored lines. Place reserved stars on top of remaining 2 quarters of the pie. Serve immediately or refrigerate until ready to serve.

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