EXTREMELY RICH FRENCH SILK PIE

Steps:

• Crust:.
• 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.
• 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.
• Press into a 9-inch pie pan.
• Bake at 375°F for 8- 10 minutes.
• Filling:.
• With an electric mixer cream the butter and sugar until you get a light airy texture.
• (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.
• If the butter starts to break down and separate, rechill for 5- 15 minutes.
• Add the cooled chocolate and measured vanilla.
• One at a time add eggs.
• 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.
• Move the mixture into the graham cracker pie crust.
• Topping:.
• Whip cream until it starts to stiffen.
• Add the vanilla and sugar and beat until peaks form and hold.
• Top the pie with the whipped cream.
• Drizzle the chocolate syrup on top of the pie in a random pattern.
• Grate the unsweetened chocolate on top of the pie.
• Finishing:.
• Chill the pie for 3- 24 hours.
• The toppings can be added after chilling if preferred (chill time is listed as cook time).