Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate.

In a medium bowl, combine the Graham cracker crumbs and the 1/4 cup of granulated sugar. Stir them together thoroughly. Pour the 6 tablespoons of melted butter over the crumb mixture. Mix until all crumbs are evenly moistened and resemble wet sand.

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared pie plate. Use the bottom of a measuring cup or glass to help compact the crust.

Bake the crust for 8 to 10 minutes, or until it is lightly fragrant and set. Remove the crust from the oven and allow it to cool completely on a wire rack while you prepare the filling.

Place the 4 ounces of finely chopped semi-sweet chocolate into a small, heat-proof bowl.

Microwave the chocolate in 30-second intervals, stirring well after each interval, until the chocolate is completely smooth and melted (or use a double boiler).

Set the melted chocolate aside and allow it to cool slightly, ensuring it remains liquid but is not hot to the touch.

In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the softened 1 cup of butter on medium-high speed for 3 to 5 minutes. The butter should become very light in color, pale yellow, and significantly fluffy. Scrape down the sides of the bowl as needed.

Gradually add the 1 1/2 cups of sifted powdered sugar to the whipped butter, mixing on low speed until combined, then increase the speed to medium-high. Continue beating for another 2 to 3 minutes until the mixture is airy and incredibly light.

Reduce the mixer speed to low. Add the vanilla extract.

Add the pasteurized eggs, one at a time, beating for a full 1 minute after each addition. This long beating time is crucial for incorporating enough air to achieve the signature light, fluffy, and silky texture of the pie.

Pour in the 2 tablespoons of cold heavy cream and mix until just incorporated.

Turn the mixer speed to low and slowly drizzle the slightly cooled melted chocolate into the butter and egg mixture. Mix only until the chocolate streaks disappear and the filling is uniform in color, avoiding overmixing.

Carefully spoon the prepared chocolate silk filling into the completely cooled Graham cracker crust. Use an offset spatula to smooth the top of the filling, creating an even layer.

Cover the pie dish loosely with plastic wrap, being careful not to touch the surface of the filling.

Refrigerate the pie for a minimum of 4 hours, but preferably overnight, to allow the filling to set completely firm.

In a clean, chilled mixing bowl, combine the 1 cup of cold heavy whipping cream, 3 tablespoons of sifted powdered sugar, and 1/2 teaspoon of vanilla extract.

Whip the ingredients on high speed until stiff peaks form. Be careful not to overbeat, or the cream will turn into butter.

Just before serving, dollop or pipe the whipped cream topping onto the chilled pie.

Garnish the pie with chocolate shavings or a light dusting of cocoa powder. Store any leftovers tightly covered in the refrigerator.