Crust:
3 c. Broken Pretzel Sticks
1/4 c. Brown Sugar
1/2 c. Unsalted Butter, melted

In a food processor combine pretzels, brown sugar and butter.
Pulse until fine crumbs.
Press crumb mixture into bottom and up the sides of a 9″ pie plate.
Bake 10-12 minutes at 350°F just until crust begins to turn golden.

Filling:
1/2 c. Brown Sugar
1/4 c. Corn Starch
3 Tbsp. Unsweetened Cocoa Powder
Pinch of Salt
2 1/2 c. Whole Milk
4 Egg Yolks
3 oz. Bittersweet Chocolate, chopped
1 tsp. Vanilla

In a medium saucepan whisk together the brown sugar, cornstarch, cocoa, salt and milk.
Place over medium heat and stir until sugar is dissolved, about 2 minutes.
Whisk in egg yolks.
Cook stirring constantly until custard thickens and comes to a boil.
Remove from heat and stir in chopped bittersweet chocolate and vanilla.
Place pan in a bowl of ice and water, stirring occasionally until custard cools.
Pour custard into prepared crust.
Press plastic wrap directly onto surface of filling to prevent a skin from forming.
Chill until firm, about 4 hours.
Remove plastic wrap and serve with whipped cream and chocolate shavings.