In a small bowl, make the graham cracker crust. Use a food processor to crush the graham crackers and crush the crackers into small crumbs. Place the crumbs into a bowl and add the melted butter. Mix until combined. Spray a springform pan with nonstick cooking spray and press the graham cracker crust into the pan. Use the bottom of a measuring cup to press the crust down. Refrigerate the crust until ready to use.
Using a stand mixer or a large bowl and a hand mixer, beat together one cup of the heavy cream and the vanilla extract until stiff peaks form. Refrigerate while you make the rest of the filling.
Using a double boiler and a medium, bowl, melt together the Nutella and the dark chocolate, whisking frequently. Set aside until ready to use.
Place a larger bowl over the double boiler and add the egg yolks and sugar, whisking constantly to temper the eggs. While constantly whisking, drizzle in the remaining ½ cup of heavy cream. Remove from heat and add the chocolate mixture to the eggs, also while whisking constantly.
Take the whipped cream from the refrigerator and fold the whipped cream into the chocolate mixture.
Pour the batter into the prepared crust and refrigerate for at least 8 hours or overnight.
When ready to serve, whip together the whipping cream and sugar until stiff peaks form. Spread over the Frech silk pie and top with chocolate shavings.
Use a hot knife to make clean slices and serve! Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/nutella-french-silk-pie/