Prep the Crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press into a 9-inch pie pan. Bake for 8–10 minutes until lightly golden. Let it cool.

Melt the Chocolate: In a heatproof bowl over simmering water (double boiler method), melt the dark chocolate until smooth. Remove from heat and let it cool slightly.

Make the Filling: In a medium bowl, whisk eggs, sugar, vanilla, and a pinch of salt until smooth. Slowly fold in melted chocolate and heavy cream until fully combined.

Bake the Pie: Pour filling into the cooled crust. Bake at 325°F (160°C) for 25–30 minutes. The center should be slightly jiggly—it will set as it cools.

Chill: Let the pie cool to room temperature, then refrigerate for at least 4 hours or overnight.

Whip the Cream: Beat heavy cream with powdered sugar until soft peaks form. Spread or pipe over chilled pie. Garnish with chocolate shavings or a light dusting of cocoa powder.

Serve & Enjoy: Slice with a sharp knife, serve chilled, and prepare for chocolate bliss.