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1
For the crust, position rack in the center of oven.
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2
Preheat oven to 350F (180C).
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3
Butter a 9-inch deep-dish pie pan or spring form pan.
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4
In a medium mixing bowl, combine graham cracker crumbs and sugar.
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5
Add melted butter and stir until well combined.
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6
Press graham mixture evenly into bottom of pan and partially up sides.
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7
Bake 5 minutes to set crust.
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8
Remove from oven and let cook on rack.
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9
For the fudge layer, sift flour, baking powder and salt into a medium mixing bowl.
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10
Set aside.
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11
In the top of a double boiler set over simmering water, combine butter and chocolate.
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12
Stir until melted and smooth.
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13
Remove pan from heat and set aside to cool slightly.
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14
In a large bowl of an electric mixer, combine sugar, egg and egg yolk and beat at medium-low speed until slightly thickened - about 1 minute.
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15
Add vanilla and chocolate mixture and mix, beating on low speed, until well combined.
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16
Add dry ingredients and mix until just combined.
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17
Pour fudge layer on top of graham cracker crust.
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18
Bake 15 to 17 minutes or until fudge layer is almost set and a toothpick inserted in the center comes out with moist batter.
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19
For the cream cheese layer, combine cream cheese and sugar and beat with electric mixer set at medium-low until smooth.
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20
Add egg and vanilla and beat until smooth.
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21
Gently spread mixture on top of fudge layer.
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22
Return pan to oven for 15 minutes.
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23
Remove pie from oven to cool slightly.
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24
For the chocolate topping, combine milk chocolate and cream in the top of a double boiler set over simmering water.
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25
Stir until melted.
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26
With a spoon drizzle chocolate mixture on top of pie.
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27
Place in refrigerator to set for 6 hours or overnight.
