2cupsof graham wafers or cookie crumbs of your choice
1/3cup& 2 tbsp melted salted butter
Instructions
Prepare your pie crust by combining the crumbs and butter, then pressing into a 9.5 inch pie plate, covering the sides and bottom evenly. Bake at 350 for 10 minutes then cool.
Melt your chocolate and whipping cream together in a thick pot on the stove over medium-low heat. Adding the whipped cream makes this slightly more like a ganache but when using chocolate that isn’t the greatest quality, it’s important that we make sure we have fats and milk solids in here so that the chemistry works properly.
Once that is melted together, beat your egg yolks until creamy colored, then whisk into the chocolate mixture as fast as you can, making sure there are no lumps and it doesn’t cook in clumps. Make sure it doesn’t boil!
Cook this mixture further for another 5-7 minutes, it will thicken up slightly.
Remove from the heat and let it cool.
When the chocolate mixture is cooled completely, whip up the next 1 1/2 cups of whipping cream until soft peaks form.
Fold the whipped cream into the chocolate filling carefully until incorporated.
Cool the pie in the refrigerator for 4-5 hours, until it’s set.
Prepare the filling by beating the whipping cream and sugar until soft peaks form. Spread over the top of the pie, then sprinkle the chocolate shavings on top.