Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • ⅓ cup (67g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 1 (12 ounce/340g) package semi-sweet chocolate chips
  • 1 (14 ounce/397g) can sweetened condensed milk
  • 1 ½ cups (360ml) heavy cream
  • 1 teaspoon (5ml) vanilla extract
  • Pinch of salt
  • Whipped cream (optional)
  • Chocolate shavings (optional)

Instructions:

  1. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of the pie plate to form an even crust.
  2. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each interval, until smooth and fully melted. Alternatively, melt over a double boiler.
  3. In a large bowl, whisk together the melted chocolate and sweetened condensed milk until smooth.
  4. In a separate bowl, beat the heavy cream with an electric mixer until stiff peaks form.
  5. Gently fold the whipped cream into the chocolate mixture until just combined. Stir in vanilla extract and salt.
  6. Pour the chocolate filling into the prepared graham cracker crust. Smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 2-4 hours, or preferably overnight, to allow the filling to set.
  7. Before serving, garnish with whipped cream and chocolate shavings, if desired.