Prep: 40 minutes | Cook: 20 mins | Yield: 8 servings
Preheat the oven to 375˚ F.
Crust: In a bowl, mix the graham cracker crumbs, sugar and butter with your hands. Press the mixture firmly into a 8-inch pie pan and bake until brown, about 20 minutes. Remove from the oven and allow to completely cool before filling.
Filling: In another bowl using electric mixer, cream the butter and gradually beat in the sugar until well blended. Stir in the melted and cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie crust.
Topping: Freeze the bowl and whisks for about 30 minutes prior to preparation. This way the cream reaches maximum volume during preparation. Pour the heavy cream into the bowl, add the vanilla and sugar and whip using the electric mixer until peaks form. Decorate the pie with cream.
Refrigerate for at least 1 – 2 hours before serving.