Preparation Steps

• Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish and set aside.
• Combine the chocolate cookie crumbs and 0.25 cup melted butter in a bowl. Press the mixture evenly into the bottom and up the sides of the prepared pie dish to form the crust.
• Bake the crust for 8 minutes, then remove from the oven and allow to cool slightly while you prepare the filling.
• Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream just until it begins to simmer, then pour it over the chopped chocolate. Let sit 1 minute, then stir until smooth.
• Add 0.25 cup butter to the warm chocolate mixture and stir until melted and glossy. Stir in the granulated sugar and salt until combined.
• Temper the eggs by whisking a small amount of the warm chocolate mixture into the beaten eggs, then slowly whisk the egg mixture back into the remaining chocolate mixture until fully incorporated.
• Stir in the vanilla, then pour the filling into the prepared crust and smooth the top.
• Bake the pie at 350°F (175°C) for 25–30 minutes, or until the edges are set and the center is slightly wobbly. Do not overbake; the center will finish setting as it cools.
• Remove the pie from the oven and let cool to room temperature, then chill in the refrigerator for at least 1 hour for cleaner slices, or serve warm for a gooier texture.
• Slice and serve with whipped cream or vanilla ice cream, if desired.