Honeypie Milwaukee Mud Pie

1. Preheat oven to 325 degrees.
2. Prepare crust.
3. Make fudge base: In heavy-bottom medium-size pan, melt 4 tablespoons butter and 1¼ cups chocolate chips. Let cool slightly.
4. In a medium bowl, beat the 6 whole eggs, 1 cup sugar, 1 tablespoon vanilla and 1 teaspoon salt on high speed 6 minutes or until frothy. Fold in cooled chocolate mixture and pour into the prepared crust. Bake in preheated oven 18 minutes or until base is set but still jiggly. Remove from oven and let cool. Cover in plastic wrap and refrigerate 2 to 3 hours before assembling.
5. For chocolate cream layer: In a large nonreactive saucepan, whisk together remaining ½ cup sugar, ½ teaspoon salt and the 4 egg yolks until smooth and glossy. Add cornstarch and whisk until smooth. Pour in milk and whisk together. Place saucepan over high heat. Stir constantly until cream filling thickens and bubbles. Remove from heat and stir in remaining 2 tablespoons butter, remaining ½ cup chocolate chips and remaining 2 teaspoons vanilla. Continue stirring until butter is melted. Set aside.
6. To assemble: Remove fudge base from refrigerator. Spread a small amount of the chocolate cream filling over the top of the fudge base. Sprinkle all but a few of the cookies over the cream filling. Top with the remaining cream filling. Top the filling layer with whipped cream, then decorate with reserved cookie crumbs.

Crust:

1. Preheat oven to 350 degrees.
2. Combine ingredients and pat firmly into bottom and up sides of an 11-inch pie pan. Bake in preheated oven 6 minutes.