Black Bottom Pie

For the crust:
Combine the crust ingredients and press into a deep dish 9-inch pie plate. Bake at 350 degrees F for 15 minutes.

For the French Silk filling:
Melt chocolate and let cool. (I use a microwave at 70% power for 1-1/2 minutes. Stir and let finish melting without additional heat.)

Cream butter, sugar, and salt. Beat in cooled chocolate and vanilla.

Add egg, then beat for 4 minutes. The secret is in beating thoroughly.

Carefully transfer to the crust and chill.

For the Bavarian Cream:
Put the cold water in a small bowl, sprinkle on the gelatin and let it stand.

In a large bowl, whisk together the eggs and sugar.

Get a large bowl of ice water ready.

Put the half-and-half in a small saucepan, add the vanilla seeds and whisk to combine. Bring the mixture to the boil, then slowly pour it into the egg mixture, whisking the whole time. Pour the entire mixture back into the saucepan and bring it just to the boil. When the custard starts to bubble, pour it through a fine mesh strainer into another bowl. Whisk in the gelatin and place the bowl in the ice water bath.

While the custard is cooling, whip the cream. Don't add the sugar this time. Add the cold cream to the bowl of an electric mixer fitted with a whip and whip to the soft peak stage. When the the custard has just started to thicken but is still liquid, fold in the whipped cream. Carefully add on top of the French Silk filling.

For the Whipped Cream topping:
Beat the heavy cream with the sugar until stiff peaks form. Top the pie, and serve.