For the crust:

Microwave one stick of butter in a mixing bowl for one minute or until completely melted.

Pulse the graham crackers in a food processor until they are fine crumbs, then add the crumbs and 1 Tbsp. of sugar to the melted butter and stir to incorporate.

Spray a mini muffin tin with non-stick cooking spray and fill each muffin tin with about 1 Tbsp of the graham cracker mixture.

Press the mixture into the bottom and up the sides of each tin to form a mini pie crust, then place in the freezer to set.

For the filling:

Melt the baker’s chocolate in a double boiler and set aside to cool.

In a stand mixer, cream the other stick of butter with the rest of the sugar and the vanilla extract, then add the cooled chocolate and mix until incorporated.

Add one egg to the mixture and beat on medium high for five minutes, being sure to scrap the sides of the bowl with a rubber spatula. Add the second egg and beat for another five minutes.

Allow the chocolate pie filling to set in the fridge for about 15 minutes. Remove the pie crusts from freezer and let then thaw.  Remove from muffin tins and fill each pie shell with the filling and return them to the fridge to set.

Sprinkle with chocolate shavings and serve.