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1
Crust:
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2
Make crumbs out of the graham crackers (about 12- 15 crackers) by covering them with plastic wrap and rolling over them with a rolling pin until you have fine crumbs.
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3
Mix crackers, sugar, and butter in a mixing bowl with a mixer on low speed, hands or a fork, until you have a constancy of course meal.
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4
Press into a 9-inch pie pan.
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5
Bake at 375u00b0F for 8- 10 minutes.
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6
Filling:
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7
With an electric mixer cream the butter and sugar until you get a light airy texture.
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8
(You will get best results if you use paddle attachments on the mixer. Regular beaters are fine but if you use this, stop occasionally and clean out the butter/sugar mixture with a rubber spatula as the blades can become clogged.) Do not over cream the butter.
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9
If the butter starts to break down and separate, rechill for 5- 15 minutes.
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10
Add the cooled chocolate and measured vanilla.
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11
One at a time add eggs.
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12
With your electric mixer beat a minimum of 5 minutes for each egg before adding the next and after the last egg the mixture should be VERY smooth.
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13
Move the mixture into the graham cracker pie crust.
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14
Topping:
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15
Whip cream until it starts to stiffen.
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16
Add the vanilla and sugar and beat until peaks form and hold.
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17
Top the pie with the whipped cream.
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18
Drizzle the chocolate syrup on top of the pie in a random pattern.
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19
Grate the unsweetened chocolate on top of the pie.
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20
Finishing:
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21
Chill the pie for 3- 24 hours.
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22
The toppings can be added after chilling if preferred (chill time is listed as cook time).
