Start by preheating your oven to 350°F. Combine the chocolate cookie crumbs and melted butter in a bowl, mixing until the crumbs are evenly coated.

Press the mixture firmly into the bottom and sides of your pie pan to form a crust. Bake for 10 minutes, then set it aside to cool.

In a medium saucepan, melt the butter over low heat. Stir in the sugar, cocoa powder, and salt until smooth. Remove from heat and let it cool slightly.

Whisk in the eggs, one at a time, followed by the heavy cream and vanilla extract. Pour the filling into the prepared crust.

Bake the pie at 350°F for 25–30 minutes or until the filling is set but still slightly wobbly in the center. Remove from the oven and let it cool completely on a wire rack. This step is crucial for achieving that gooey, fudgy texture.

In a mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form. Spread the whipped cream evenly over the cooled pie.

For a little extra flair, drizzle chocolate syrup over the whipped cream and sprinkle with chopped nuts or mini marshmallows. Slice and serve!