Bottle of Wine Chocolate Pie
2 cups chocolate wafer cookie crumbs (from one 9-ounce box)
1 stick (8 tablespoons) unsalted butter, melted  
2 tablespoons sugar  
Pinch of fine salt  
1/2 cup cornstarch
1 1/4 cups plus 3 tablespoons sugar  
One 750-milliliter bottle dry red wine  
Three 4-ounce bars bittersweet chocolate, chopped  
2 tablespoons unsalted butter  
Pinch of fine salt  
2 cups cold heavy cream  
Chocolate curls or sprinkles, for topping, optional  
Instructions:
For the crust: Position a rack in the center of the oven and preheat to 325 degrees F.
Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom and sides of a 9-inch deep-dish pie pan. Bake until dry and set, 15 to 18 minutes. Let cool completely on a wire rack.  
For the filling: Combine the cornstarch and 1 1/4 cups of the sugar in a medium saucepan and very slowly whisk in the wine to prevent lumps from forming. Cook over medium heat, stirring constantly, until it has come to a simmer and is very thick, about 8 minutes. Remove from the heat and stir in the chocolate, butter and salt until smooth. Pour the filling into the cooled crust and refrigerate until chilled and set, about 4 hours and up to overnight.    
Right before serving, whip the cream with the remaining 3 tablespoons sugar in a large bowl with an electric mixer until soft peaks form. Top the pie with the whipped cream. Scatter the chocolate curls or sprinkles over the top, if using.
