Crust

Preheat the oven 350 degrees.

Mix graham cracker crumbs, sugar and salt together in a mixing

bowl.

Add the melted butter.

Press into a 9-inch glass pie dish.

Bake for 5 minutes. Cool.

Wash out the mixing bowl and place it plus the mixer's whisk attachment into the freezer for about 15 minutes.

Filling

In a double boiler melt the chocolate bar.

Add the 3/4 cup of cream and stir until hot.

Add the sugar.

Mix thoroughly and then remove from heat - continue mixing until smooth.

Transfer into another large mixing bowl and allow to cool down.

Whipped Cream

Remove the mixing bowl from the freezer and add the remaining 2 cups of heavy cream.

Whisk on high while adding the powdered sugar.

Whisk until soft peaks form but not too stiff.

Reserve half of the whipped cream, cover and refrigerate for use later as the topping.

Add the remaining whipped cream to the chocolate mixture and gently fold until mixed. Pour into the crust.

Cover with plastic and refrigerate at least three hours until set.

(Can be made ahead and stored in the refrigerator.)

When ready to serve, top the pie with the reserved whipped cream.