Dark Chocolate Pie with Cocoa Nib Praline

Bake crust until golden brown and cooked through, about 18 minutes.

Cool crust completely on rack.

Maintain oven temperature.

Line rimmed baking sheet with parchment paper.

Whisk first 5 ingredients in medium bowl to blend.

Stir in cocoa nibs and chopped pecans.

Drop mixture by tablespoonfuls onto prepared sheet, spacing 1 inch apart.

Bake until mixture spreads and is deep golden brown, about 18 minutes (mixture will flow together into 1 piece on baking sheet).

Remove from oven; cool completely on sheet.

Break praline into irregular pieces or shards. (Can be prepared 1 day ahead.

Store airtight in single layer at room temperature.).

Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat.

Whisk egg yolks, brown sugar, vanilla, and remaining 1/4 cup milk to blend in medium bowl; whisk in cocoa powder and cornstarch until smooth.

Gradually whisk in hot milk mixture.

Return mixture to saucepan.

Whisk constantly over medium heat until mixture thickens and boils.

Remove from heat.

Add chocolate and butter; whisk until melted and smooth.

Pour filling into cooled pie crust.

Refrigerate until filling is cold and set, about 4 hours. (Can be prepared 1 day ahead.

Cover and keep chilled.).

Using electric mixer, beat cream and powdered sugar until soft peaks form.

Cut pie into wedges.

Serve with whipped cream and praline pieces.