Hands On Time: 45 minutes
Total Time: 8 hours and 45 minutes
1 1/2 cups graham cracker crumbs
8 tablespoons (1 stick) unsalted butter, melted and cooled
1/4 cup sugar
4 cups heavy cream
6 tablespoons sugar
1 (12-ounce) package semi-sweet chocolate chips or pieces
1 teaspoon vanilla
1 teaspoon kosher salt
To make the crust : Heat the oven to 350 degrees.
In a large bowl, stir together the graham cracker crumbs, butter and sugar until the butter is thoroughly incorporated and mixture has the consistency of wet sand. Pour the crust mixture into a 9-inch pie plate and use the back of a measuring cup and your hands to evenly and tightly pack the crust mixture onto the bottom of the pan. Bake until lightly browned, 10 to 12 minutes. Let cool to room temperature.
To make the filling : Using an electric mixer or a stand mixer fitted with the whisk attachment, beat 3 cups of the heavy cream and sugar to stiff peaks, 6 to 8 minutes. Remove the bowl from the mixer and refrigerate until ready to use.
In a medium saucepan, combine the remaining heavy cream, chocolate, vanilla and salt. Place over medium heat and, while stirring constantly, melt the chocolate, 2 to 3 minutes. Immediately remove from the heat and let cool to room temperature.
When the chocolate mixture has cooled, gently fold in two-thirds of the whipped cream until completely incorporated. Pour into the prepared graham cracker crust and smooth the top with a rubber spatula. Refrigerate for at least 8 hours.
Top the pie with the remaining whipped cream and serve.
Photo Credit: Ramona King