Blend cookies in blender until you have crumbs, then pour into deep pie dish.

Pour melted butter into pan, mix well with hands, then press into sides and bottom for crust. Bake at 350 degrees for 8 minutes. Set aside to cool.

In a medium mixing bowl, add eggs. Whisk until smooth and set aside.

In a 4 quart saucepan, add your sugar, cornstarch, and salt. Whisk to combine these dry ingredients.

Pour in whole milk and half and half. Whisk until well combined. Set heat on your stove to medium.

As you heat the mixture continually whisk. Stir until thickened and simmering, about 10-15 minutes.

Add about a cup of hot liquid to your slightly beaten eggs, whisking continuously.

Pour tempered eggs into your thickened custard while you whisk. Cook for an additional 2-3 minutes.

Remove from heat and add in butter and vanilla. Stir in chocolate chips until combined and smooth.

Pour chocolate custard on top of pie crust.

Press plastic wrap to the surface of the custard layer. Cool and refrigerate overnight.

Top with whipped cream and additional garnishes if desired.

With a hand or stand mixer, beat whipping cream with mixer, add in sugar and vanilla.

Beat 2-3 minutes until soft peaks form.