Crush digestive biscuits in a food processor and mix with melted butter.

Press the mixture into a pie pan and chill in the refrigerator for 30 minutes.

Heat milk in a saucepan until the edges start to bubble.

In a bowl, mix egg yolks and brown sugar, then add cornstarch, salt, and vanilla extract.

Gradually add the heated milk to the egg mixture while stirring.

Transfer the mixture back to the saucepan and cook over medium heat, stirring until thickened.

Once thickened, remove from heat and stir in dark chocolate until melted.

Pour the pudding into the chilled crust and refrigerate for 2 hours.

Whip heavy cream and sugar in a bowl until 90% stiff peaks form.