To make the crust, preheat the oven to 35Place graham crumbs, sugar and salt in a bowl and add the butter and mix together to moisten the graham crumbs. Firmly press mixture into 9-inch pie dish, pressing up the sides as well. Bake until crust sets, about 6-8 minutes. Set aside while making the filling.

To make the filling whisk together the sugar, cocoa, and cornstarch in heavy medium saucepan - and do this gently or the cocoa powder with poof out all over your face. Next, slowly whisk in the half and half and yolks. Put over medium heat and continue whisking until the custard thickens and boils. Whisk the entire time or it will burn, separate or some other gross thing will happen to it. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla and salt. Pour into the pie crust and immediately cover with plastic wrap, so that the plastic is touching the top of the custard (this prevents a skin from forming on the custard as it cools, so don't skip this part).

Put the pie in the fridge for at least a few hours or overnight, it needs to be completely cold when eating and topping with the whipped cream.

To make the whipped cream, beat the heavy cream and powdered sugar either in a stand mixer or with a hand mixer until stiff peaks form. Add the creme fraiche and beat until incorporated. Spread on the cold pie and garnish with some chocolate shavings or with nothing and just start eating.