Ingredients:
For the Pie Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:
1 cup granulated sugar
1/2 cup unsalted butter, softened
4 oz semisweet chocolate, chopped
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
For the Whipped Cream Topping:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Directions:
Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes. Remove from the oven and let cool completely.
Make the Filling: Melt the chocolate in a heatproof bowl over simmering water or in the microwave. Let cool slightly. In a large bowl, beat together sugar and butter until light and fluffy. Add melted chocolate and mix until combined. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract and salt. Mix until smooth.
Assemble the Pie: Pour the chocolate filling into the cooled pie crust and smooth the top. Refrigerate for at least 4 hours or until set.
Prepare the Whipped Cream Topping: In a medium bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe whipped cream over the set pie before serving.
Prep Time: 20 mins | Cooking Time: 10 mins | Total Time: 4 hrs 30 mins (including chilling)
Kcal: 350 | Servings: 8
