Preheat the oven to 350°F (175°C).

In a medium saucepan over low heat, melt the chocolate chips with a splash of heavy cream until smooth, stirring frequently.

In a bowl, combine cocoa powder, sugar, and salt.

In another bowl, whisk together the eggs until lightly beaten. Add in the vanilla extract and mix well.

Slowly add the melted chocolate mixture to the egg mixture, stirring continuously. Gradually add the dry ingredients, mixing until well combined.

Pour the chocolate mixture into the pre-made graham cracker crust, smoothing the top with a spatula.

Bake in the preheated oven for about 30 minutes or until the filling is set but slightly soft in the center.

Allow the pie to cool at room temperature, then refrigerate for at least 2 hours (or overnight).

Before serving, top with whipped cream and an optional sprinkle of cocoa powder or shredded coconut.