Preheat your oven to 350°F. Mix the crushed chocolate sandwich cookies with the melted butter in a medium bowl until evenly moistened.

Press the cookie mixture into the bottom and up the sides of a 9-inch pie dish. Bake in the preheated oven for 8-10 minutes or until set. Allow to cool completely on a wire rack.

In a medium saucepan, whisk together the granulated sugar, cornstarch, cocoa powder, and salt, removing any lumps.

Gradually add the whole milk to the dry ingredients, whisking until smooth. Cook over medium heat, whisking constantly for 6-8 minutes until thickened.

In a small bowl, whisk the egg yolks and slowly ladle in about 1/2 cup of the hot chocolate mixture, whisking constantly. Then whisk the yolk mixture back into the saucepan and cook for 2-3 minutes until thickened.

Remove from heat, stir in the finely chopped semisweet chocolate, unsalted butter, and vanilla extract until melted and smooth. Pour into the cooled crust, cover with plastic wrap directly on the surface, and refrigerate for at least 4 hours.

In a large chilled bowl, beat the cold heavy cream and powdered sugar until stiff peaks form.

Remove the plastic wrap from the filling and spread the whipped cream over the pie. Sprinkle crushed cookie crumbs on top to resemble dirt.

Use black decorating gel to write 'RIP' on the chocolate wafer cookies and place them in the topping. Tuck gummy worms into the crumbs.

Slice using a knife dipped in hot water, wiping clean between cuts, and serve chilled.