• Preheat oven to 325 degrees.
• Grease a 9 inch pie dish or springform pan and place on a baking sheet.
• Add graham crackers to a food processor and pulse until it is small crumbs.
• Pour into a bowl and add melted butter.
• Mix well then press into the pan. Press onto the bottom and up the sides, using a drinking glass to press it down well.
• Bake for 8 minutes then remove and let cool completely.
• Adjust oven temperature to 350 degrees.
• Heat a double boiler on medium heat over simmering water.
• Melt butter and dark chocolate together, stirring often, until smooth.
• Remove from heat and let cool slightly. Pour into a large mixing bowl.
• Whisk in vanilla, salt, and 1/2 cup sugar then add all three egg yolks.
• Sift the flour and cocoa powder evenly into the chocolate mixture then stir to combine.
• In a large bowl, beat the remaining three egg whites with a mixer on medium until foamy, adding in the 1/2 cup sugar.
• Increase the speed to high and beat until stiff peaks form, about 3 minutes.
• Fold the egg whites gently into the chocolate mixture.
• Spread into the pan, smoothing the top.
• Bake for 30-35 minutes until the top is cooked but the center can still be gooey.
• Let cool completely, about an hour, until you can remove from pan and place on a platter.

To make the ganache:

• Combine heavy cream and chocolate chips in a saucepan over medium heat.
• Stir until melted and smooth.
• Remove from heat and let cool slightly. It will thicken as it cools.
• Pour on top the top of the pie, spreading to cover the entire top.
• Let set then slice and serve with ice cream on the side and whipped cream dolloped on top if desired.