Bake pie crust at 400 degrees for 20 min with weights, remove weights and bake for another 10-12 min or until golden brown. Cool and set aside.

In a heavy saucepan, mix sugar and cornstarch. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks, return all to the pan, whisking constantly. Cook and stir over low heat 1 minute. Remove from heat, stir in chocolate, cognac/brandy, and vanilla extract, stir until chocolate is melted.

Transfer filling to a clean bowl and press wax paper onto surface. Cool to room temp then add to crust. Cover and chill until cold.

For topping, in a small bowl beat cream until it begins to thicken. Add cognac/brandy and 10x, beat to soft peaks. Spread over pie and dust lightly with cocoa.