Black-Bottom Chocolate Cream Pie

1 1/2 (3-ounce) dark chocolate bars, melted

1 baked 9" pastry shell

2/3 cup sugar

1/3 cup cornstarch

3 Tablespoons cocoa

1/8 teaspoon salt

4 egg yolks, lightly beaten

2 cups milk

1 cup half-and-half

2 Tablespoons butter or margarine

1 (3-ounce) dark chocolate bar, finely chopped

1 teaspoon vanilla extract

1 tablespoon bourbon (optional)

1 cup whipping cream

1/4 cup sifted powdered sugar

Garnish: chocolate shavings

Pour melted chocolate into bottom of baked pastry shell, spreading evenly.

Chill until chocolate hardens.

Combine 2/3 cup sugar, cornstarch, cocoa, and salt in a heavy saucepan; stir well.

Stir together egg yolks, milk, and half-and-half; gradually stir into sugar mixture.

Cook over medium heat, stirring constantly, until mixture thickens and boils.

Boil 3 minutes, stirring constantly.

Remove from heat; stir in butter, chopped chocolate, vanilla, and if desired, bourbon.

Pour into a bowl; place plastic wrap directly over surface of filling, and cool 30 minutes.

Pour filling into pastry shell; cover tightly with plastic wrap, and chill at least 6 hours.

Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.

Spread whipping cream over pie.

Chill.

Garnish, if desired.