For the Crust:

• Preheat the oven – Set to 350°F (175°C).
• Prepare the crust – In a bowl, mix graham cracker crumbs (or crushed cookies), sugar, and melted butter until combined.
• Press into the pie dish – Firmly press the mixture into a 9-inch pie pan, covering the bottom and sides evenly.
• Bake and cool – Bake for 10 minutes, then remove and let cool completely.

For the Chocolate Filling:

• Melt the chocolate – In a heatproof bowl, melt the chopped chocolate over a double boiler, stirring until smooth. Let it cool slightly.
• Cream the butter and sugar – In a large mixing bowl, beat butter and sugar until light and fluffy.
• Add melted chocolate – Gradually mix the melted chocolate into the butter mixture.
• Incorporate eggs – Add one egg at a time, beating for 2-3 minutes after each addition. This helps achieve a silky texture.
• Add vanilla extract – Mix in the vanilla until fully combined.
• Pour into the crust – Transfer the chocolate filling into the cooled pie crust, smoothing the top with a spatula.
• Chill until set – Refrigerate for at least 4 hours or overnight.

For the Whipped Cream Garnish:

• Whip the cream – In a bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
• Decorate the pie – Spread or pipe whipped cream over the chilled pie and garnish with chocolate shavings or cocoa powder.