Chocolate pie with wine filling

Ingredients:

Cake

• 2 tbsp crumbs chocolate wafer cookies (250 gr.)
• 110 g unsalted butter, melted
• 2 tablespoons of sugar
• A pinch of fine salt

Filling

• 0.5 cup cornstarch
• 1 and 1/4 cups + 3 tablespoons sugar
• 1 bottle (750 ml) of dry red wine
• 3 bars of dark chocolate, 100g each, chopped into pieces
• 2 tablespoons unsalted butter
• A pinch of fine salt
• 2 cups chilled heavy cream
• Chocolate shavings or sprinkles, for decoration (optional)

Preparation:

1. Place a rack in the middle of the oven and preheat the oven to 160°C.
2. Cake:
   
   Combine the cookie crumbs, butter, sugar, and salt in a medium bowl. Pour into a 9-inch (22 cm) pie pan and press evenly into the bottom and up the sides. Bake until completely dry and set, 15-18 minutes. Cool completely on a wire rack.
3. Filling:
   
   In a medium saucepan, combine the cornstarch and 1 1/4 cups sugar and whisk in the wine very slowly to prevent lumps. Cook over medium heat, stirring constantly, until the mixture comes to a boil and becomes very thick, about 8 minutes. Remove from heat and stir in the chocolate, butter, and salt. Stir until smooth. Pour the filling into the cooled crust and refrigerate until completely set, about 4 hours or overnight.
4. Just before serving, beat the cream with the remaining 3 tablespoons sugar in a large bowl with a mixer until soft peaks form. Spoon the whipped cream over the pie. Scatter chocolate shavings or sprinkles on top, if using.