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Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
To prepare crust: Process chocolate wafers in a food processor until finely ground. Add oil and milk; pulse until combined. Using your hands, press the mixture into the bottom and up the sides of the prepared pie pan. Bake for 12 minutes. Transfer to a wire rack.
To prepare filling: Combine sugar, cornstarch and salt in a large saucepan. Whisk milk and eggs in a medium bowl, then whisk into the sugar mixture. Cook over medium-low heat, stirring constantly, until bubbles begin to form around the edges. Cook, stirring vigorously, for 2 minutes more. Strain through a sieve into a large bowl. Whisk in chocolate until completely melted.
Pour the filling into the crust. Press a piece of plastic wrap directly on the surface to prevent a “skin” from forming. Refrigerate until firm, about 3 hours.
To prepare topping & decorate pie: Just before serving, beat cream and vanilla in a bowl with an electric mixer until soft peaks form. Smooth any lines on the pie’s surface with the back of a spoon. Spoon or pipe (with a pastry bag) 10 dollops of whipped cream around the edge of the pie. Garnish with chocolate curls.