2cupsof graham wafers or cookie crumbs of your choice
7 tablespoons melted salted butter
8ouncessweetened chocolate of choice
1 1/2cupsof whipping creamto fold in later
shaved chocolate bits if desired
Prepare your pie crust by combining the graham 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. This allows you to use cheaper chocolate, or will add richness to a good chocolate!
Once that is melted together, beat your egg yolks until creamy colored.Whisk 2-3 tablespoons of the hot chocolate mixture into the eggs to "temper" them, then rapidly 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, place the 1 1/2 cups of whipping cream into a medium-sized bowl and beat with a mixer until soft peaks form.
Fold the whipped cream into the chocolate filling carefully until incorporated. Turn out the filling gently into the prepared pie crust, and smooth out.
Cool the pie in the refrigerator for 4-5 hours, until it’s set. This will be great left overnight as well.
Prepare the filling by beating the 3/4 cup of whipping cream and sugar until soft peaks form. Spread over the top of the pie, then sprinkle the chocolate shavings on top.