A friend from the Amish community shared this delightful treat with me, and I was hooked!

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
8 ounces semisweet chocolate, chopped
1 cup heavy cream

Preheat your oven to 350°F (175°C).

In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated.

Press the mixture into the bottom and up the sides of a 9-inch pie plate to form the crust.

Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.

In a medium saucepan, whisk together 3/4 cup sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.

In a separate bowl, lightly beat the egg yolks. Gradually whisk in about 1 cup of the hot milk mixture to temper the yolks.

Return the yolk mixture to the saucepan and cook over low heat, stirring constantly, for 2 minutes. Remove from heat and stir in 2 tablespoons butter and vanilla extract.

Pour the custard into the cooled crust and smooth the top. Refrigerate until set, about 2 hours.

To make the ganache, place the chopped chocolate in a heatproof bowl.

In a small saucepan, bring the heavy cream to a simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes.

Stir the mixture until smooth and glossy. Let it cool slightly, then pour over the chilled custard filling, spreading evenly.

Refrigerate the pie for at least 1 hour before serving to allow the ganache to set.