1. Crust: 2. Make crumbs out of the graham crackers (about 12- 15 crackers) by covering them with plastic wrap and rolling over them with a rolling pin until you have fine crumbs. 3. Mix crackers, sugar, and butter in a mixing bowl with a mixer on low speed, hands or a fork, until you have a constancy of course meal. 4. Press into a 9-inch pie pan. 5. Bake at 375°F for 8- 10 minutes. 6. Filling: 7. With an electric mixer cream the butter and sugar until you get a light airy texture. 8. (You will get best results if you use paddle attachments on the mixer. Regular beaters are fine but if you use this, stop occasionally and clean out the butter/sugar mixture with a rubber spatula as the blades can become clogged.) Do not over cream the butter. 9. If the butter starts to break down and separate, rechill for 5- 15 minutes. 10. Add the cooled chocolate and measured vanilla. 11. One at a time add eggs. 12. With your electric mixer beat a minimum of 5 minutes for each egg before adding the next and after the last egg the mixture should be VERY smooth. 13. Move the mixture into the graham cracker pie crust. 14. Topping: 15. Whip cream until it starts to stiffen. 16. Add the vanilla and sugar and beat until peaks form and hold. 17. Top the pie with the whipped cream. 18. Drizzle the chocolate syrup on top of the pie in a random pattern. 19. Grate the unsweetened chocolate on top of the pie. 20. Finishing: 21. Chill the pie for 3- 24 hours. 22. The toppings can be added after chilling if preferred (chill time is listed as cook time). ---------------------------------------------------------------------------
Nutrition
Ingredients
