Dreamy French Silk Pie with Graham Cracker Crust

Preheat the oven to 350 degrees F.

In a large mixing bowl, combine graham cracker crumbs, 1/2 cup granulated sugar, and melted butter. Press the mixture into the bottom and up the sides of a pie pan, using a glass or a measuring cup to press into the corners.

Bake the crust for 10 minutes and let it cool in the fridge or freezer.

For the filling, melt the unsweetened chocolate in a small bowl by microwaving in 30-second increments, stirring until smooth. Set aside to cool completely.

In a large mixing bowl or stand mixer with a whisk attachment, beat the softened butter for 1-2 minutes until light and fluffy, scraping down the sides of the bowl.

Add 3/4 cup sugar and 1 teaspoon vanilla extract, mixing well.

Once the chocolate is cooled, mix it into the butter mixture.

Add the first egg and beat on medium speed for 5 minutes, scraping the sides at least once. Repeat the process with the second egg.

Pour the filling into the cooled crust and refrigerate.

To make the whipped cream, beat the softened cream cheese in a clean bowl or stand mixer with a whisk attachment until smooth and free of lumps.

Add powdered sugar and 1 teaspoon vanilla, mixing well.

Pour in heavy cream and beat on high speed until stiff peaks form.

Spread the whipped cream on top of the chocolate filling and refrigerate until ready to serve.

Optional chocolate decor: In a small bowl, combine dark chocolate chips and shortening, melting in the microwave in 30-second intervals until smooth. Spread the chocolate thinly on the back of a baking sheet and freeze for 5 minutes. Scrape off chocolate curls with a knife or spatula and decorate the whipped cream before serving.