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1
For the crust: Preheat the oven to 350 degrees F.
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2
Crush the crackers in a food processor or resealable bag.
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3
Pour them into a bowl and stir in the melted butter and sugar.
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4
Press into a pie pan and bake until golden and set, 5 minutes.
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5
Remove from the oven and set aside to cool slightly.
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6
For the filling: In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high).
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7
Set aside to cool.
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8
It is important for the bowl and ingredients to be cold for the next stage of making the filling--to get the right texture and result.
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9
In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes.
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10
When the melted chocolate is cooled, drizzle it over the butter/sugar mixture.
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11
Add the vanilla extract.
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12
Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment).
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13
Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition.
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14
Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl.
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15
Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer).
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16
For the topping: Add the heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff.
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17
Cover the pies with a thick layer of cream.
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18
Grate the semisweet chocolate over the top.
