Melt the chocolate: Bring a saucepan with three inches of water to a boil. Meanwhile, place chocolate chips into a heat safe bowl. Place bowl over the saucepan with boiling water (making sure the bowl doesn’t touch the surface of water) and using a spatula, stir the chocolate until it’s melted. Set aside to cool.

In a separate small bowl, combine hot water, cocoa powder, vanilla, and salt. Mix well.

Add the hot water mixture to the melted and cooled chocolate. Combine until fully incorporated.

To a large mixing bowl, add heavy cream. Beat on medium speed using mixing with an electric mixer. When the cream starts to thicken, stop the mixer. Slowly add in the powdered sugar and resume mixing.

The cream will thicken and start to peak. Mix on high until the cream is thick and stiff peaks form.

Add half of the whipped cream mixture into the chocolate mixture and gently fold until completely fully combined, you should not see any white.

Transfer the other half of the whipped cream into a piping bag fitted with a piping tip and refrigerate.

Spread the chocolate mixture over the graham cracker crust. Refrigerate the pie for at least two hours, or until set.

Pipe whipped cream, or smear before serving. Decorate with chocolate shavings.