Preheat the oven to 350°. Break the graham cracker sheets into pieces. In a food processor, blitz the graham cracker pieces into fine crumbs. Add cocoa powder and blitz to combined. In a medium bowl stir together the cocoa graham cracker crumbs with the butter and salt until the crumbs are evenly moistened. Pour the mixture into a 9-inch glass pie dish and press evenly over the bottom and up the side of the dish to form a crust. Bake for 8 minutes, until the crust is fragrant. Remove from the oven and, using the bottom of a drinking glass, immediately press the crumbs again to compact the crust. Let cool completely.

In a medium saucepan, heat the milk until bubbles form around the edge. In a large bowl, whisk the egg yolks with the sugar, the cornstarch and salt. Gradually whisk in the hot milk mixture. Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 3 minutes. Remove from the heat and whisk in the semisweet and unsweetened chocolate until smooth. Strain the chocolate filling into the pie crust through a coarse sieve and smooth the surface with a rubber spatula. Press a piece of plastic wrap directly on the surface of the pie filling and refrigerate for 3 hours, until chilled.

When ready to server, remove pie from fridge and let stand at room temperature for 10 minutes. Meanwhile, in a stand mixer fitted with the whisk attachment, beat the cream, cold mascarpone and vanilla until firm. Cut slices from the pie, dollop with stabilized whipped cream and serve, garnished with chocolate shavings.

Note: This recipe is my version of the Food & Wine Chocolate Cream Pie. Instead of chocolate wafer cookies, I make the crust from graham crackers (easier to source where I live) and cocoa powder. I've reduced the amount of butter in the crust, because Kerrygold has a higher butterfat content. I've also reduced the amount of sugar overall (no added sugar in the crust, since the graham crackers are already sweetened; ⅓ cup sugar in the pie filling instead of ½ cup; and no sugar in the whipped cream since there is lactose in the heavy cream already). This makes for a rich, decadent dessert that is not sickeningly sweet.