Preparation Steps

• Add the melted butter to the graham cracker crumbs and mix well until evenly coated.
• Press the crumb mixture into a 9-inch pie dish, evenly distributing and pressing firmly to form the crust.
• Melt the chopped chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly.
• In a small bowl, mix hot water, cocoa powder, vanilla extract, and salt until smooth.
• Combine the hot water mixture with the melted chocolate to create a ganache-like filling.
• In a large bowl, whip the heavy cream with an electric mixer on low speed, gradually increasing to medium until soft peaks form.
• Gradually add confectioners' sugar and increase mixer speed to high until stiff peaks form.
• Gently fold half of the whipped cream into the chocolate mixture until combined. Chill the remaining whipped cream for topping.
• Spread the chocolate mixture over the prepared crust.
• Refrigerate the pie for at least 2 hours until set. Top with remaining whipped cream and chocolate curls before serving.