Directions
1. In a medium saucepan, melt the semi-sweet chocolate chips and heavy cream together over low heat, stirring constantly until smooth. Remove from the heat and let it cool slightly.
2. In a large bowl, beat together the softened cream cheese and sugar until creamy. Mix in the melted chocolate mixture and the vanilla extract until fully combined.
3. Gently fold in 1 cup of whipped cream until the mixture is smooth and well blended.
4. Pour the chocolate filling into the pre-made graham cracker crust, spreading it evenly.
5. Refrigerate the pie for at least 4 hours or until the filling is set.
6. Before serving, top the pie with additional whipped cream for an extra creamy finish.
Variations & Tips
For a nutty twist, add a layer of sliced almonds or crushed hazelnuts on top of the chocolate filling before refrigerating. To accommodate different tastes, you can also add a hint of orange zest to the filling for a citrusy flavor. If you prefer a darker chocolate flavor, consider using dark chocolate chips instead of semi-sweet. For a fun touch, sprinkle some chocolate shavings or mini chocolate chips over the whipped cream topping. This pie is also easily made lactose-free by using dairy-free cream cheese and whipping cream substitutes.
