We’re obsessed! This is the third time we’re preparing this meal this week.

Preheat your oven to 350°F (175°C).

In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined.

Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.

Bake the crust in the preheated oven for 8-10 minutes, or until golden brown. Remove from oven and let cool completely.

In a medium saucepan, whisk together 1 cup sugar, flour, and salt. Gradually whisk in the milk until smooth.

Add the chopped chocolate to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

Remove from heat and gradually whisk a small amount of the hot mixture into the beaten egg yolks. Return the egg yolk mixture to the saucepan, stirring constantly.

Cook for an additional 2 minutes, then remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract.

Pour the chocolate filling into the cooled crust and spread evenly. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours or until set.

In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until soft peaks form.

Spread or pipe the whipped cream over the chilled chocolate filling.

Serve chilled and enjoy!

For a nutty twist, you can add a layer of chopped toasted nuts, such as almonds or pecans, between the chocolate filling and whipped cream. If you’re catering to chocolate lovers, consider adding a layer of chocolate shavings on top of the whipped cream. For a lighter version, you can use a store-bought crust and low-fat milk in the filling. To make it more kid-friendly, let the little ones help with pressing the crust into the pie dish or decorating the top with sprinkles or chocolate chips.