Mix chocolate cookie crumbs with melted butter until well combined.
Press firmly into the bottom and slightly up the sides of a 9-inch (23 cm) pie pan.
Chill in the refrigerator while preparing the filling.
2. Make the chocolate filling
In a heatproof bowl over simmering water (double boiler), melt chocolate and butter together, stirring until smooth.
Remove from heat and stir in vanilla extract and sugar (if using).
In a separate bowl, whip heavy cream until soft peaks form.
Gently fold the whipped cream into the melted chocolate mixture until smooth and creamy.
3. Assemble the pie
Pour the chocolate filling into the prepared crust.
Smooth the top with a spatula.
Chill in the refrigerator for at least 4 hours, or until firm.
4. Add whipped topping
Whip the remaining heavy cream with powdered sugar and vanilla until soft peaks form.
Spread over the chilled pie.
Garnish with chocolate shavings or a light dusting of cocoa powder.
💡 Tips
For extra richness, drizzle melted chocolate or caramel over the top before serving.
You can add a layer of chopped pecans or walnuts between crust and filling for a nutty crunch.
Leftovers keep well in the fridge for up to 3–4 days.
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