Instructions

• Preheat the oven to 350 degrees F.
• FOR CRUST-
• Grind the biscuits and cocoa in a food processor. Add melted butter and process again until it forms a clumpy ball. Remove from the grinder and empty into 8 INCH pie dish. Press down to form a shell and atleast 1 inch on the sides. Smoothen to fill any holes or cracks and make sides as even as possible.
• Bake 12 minutes or until golden. Remove from the oven and let reach room temperate. Then cover with a loose lid and refrigerate to cool completely.
• FOR FILLING-
• In a small microwave-safe bowl, melt the baking chocolate 45-50 seconds in the microwave until it just softens. Stir to form a smooth paste. Quickly add the egg yolks and beat vigorously. Add vanilla and stir well. Strain through a sieve to remove any lumps. Cover chocolate tightly with plastic wrap and refrigerate.
• In a large chilled bowl whip the powdered sugar and butter until fluffy using an electric beater or a hand whisk.
• When the melted chocolate is cool but still soft, pour it all over the butter and sugar mixture.
• Beat the mixture thoroughly until combined.Taste for sweetness. If its a little less sweet than you like add more powdered sugar to the whipped cream when you make the topping.
• Pour it into the baked pie shell and spread evenly. Smoothen the top of the pie filling and cover tightly with a lid.
• Refrigerate 4 hours or overnight.
• FOR TOPPING-
• Whip the heavy cream and icing sugar until stiff peaks form. Pour over the chocolate pie. Decorate with grated semisweet chocolate.
• Raw eggs should not be consumed by those with a compromised immunity system.