Ingredients

For the crust:

• 1 ¼ cup graham cracker crumbs (about one sleeve, blitzed in food processor)
• 4 tablespoons (1/2 stick) of butter, melted in microwave
• 3 tablespoons sugar
• Salt, a pinch

For the filling:

• 1/3 cup cocoa powder
• 1/3 cup sugar
• Salt, pinch
• 2 tablespoons cornstarch
• 1 ½ cups milk
• 1/2 cup semi-sweet chocolate chips
• ½ teaspoon vanilla extract
• 2 tablespoons butter, cut into small pieces

For the topping:

• 1 cup heavy cream
• 1 tablespoon plus one teaspoon sugar
• Chocolate shavings (optional)

 Instructions

For the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar and pinch of salt. Press into bottom and sides of 9-inch pie plate. Bake in 350 degree oven for about 12 minutes or until crust begins to slightly brown. Remove from oven and let cool.

For the filling: In a medium saucepan, combine cocoa powder, sugar, salt and cornstarch. In a slow stream, add milk and heat on medium, whisking constantly until mixture thickens. Add chocolate chips and stir until incorporated. Remove from heat. Add vanilla and butter. Whisk until smooth and glossy. Pour filling into cooled pie crust. Refrigerate for at least one hour.

For the topping:  In a medium bowl, add heavy cream and beat with electric mixer on high until mixture begins to thicken. Add sugar and continue mixing until soft peaks form. Add whipped cream on top of chocolate filling. Add chocolate shavings (a vegetable peeler on the edge of a chocolate bar works well) if desired.