Servings: 8

Chocolate Crumb Crust: subheading: Chocolate Crumb Crust:
2 cups chocolate cookie crumbs (Nabisco Famous Chocolate Wafers are best) 2 cups chocolate cookie crumbs (Nabisco Famous Chocolate Wafers are best)
¼ cup sugar ¼ cup sugar
½ cup melted butter ½ cup melted butter
 
Chocolate Buttercream Filling: subheading: Chocolate Buttercream Filling:
6 ounces butter 6 ounces butter
1 cup superfine sugar 1 cup superfine sugar
4 ounces unsweet chocolate 4 ounces unsweet chocolate
2 teaspoon vanilla 2 teaspoon vanilla
4 eggs 4 eggs
1 cup heavy cream 1 cup heavy cream

For Crust: subheading: For Crust:
Preheat over to 350°.
Crumble chocolate wafers in a blender or food processor.
Mix together with sugar and melted butter.
Line a 9 inch pie pan and bake for 7 minutes.
Allow to cool.
For Chocolate Buttercream Filling: subheading: For Chocolate Buttercream Filling:
Melt chocolate, and allow to cool.
Cream butter using a handheld or stand mixer.
Add sugar, chocolate, and vanilla, and cream well.
Add eggs and beat for 3 minutes.
Whip heavy cream, then fold into chocolate mixture to light texture.
Spoon into cooled cookie crust.
Chill.