Weigh 6-ounces of chocolate Graham crackers and break them apart into the bowl of a food processor, pulse until the chocolate crackers are finely ground without any large pieces, set aside.
Melt five tablespoons of butter in the microwave then add a pinch of flaky sea salt and the melted butter a little at a time into the processed chocolate Graham crackers and mix well until it resembles wet sand.
Evenly spread and press firmly the pulverized chocolate Graham crackers and the butter mixture into the pie pan and up along the sides to the edge of the 9-inch pie pan.
Place the chocolate Graham cracker pie shell into the fridge to chill for 20-25 minutes.
Melt three ounces of semi-chocolate chips and spread the chocolate evenly on the bottom of the chilled chocolate Graham cracker pie shell.
Into a large bowl, add the room temperature egg yolks and corn starch. Set aside.
Place a medium saucepan over medium heat, add the heavy whipping cream and unsweetened cocoa powder and whisk until there are no lumps, whisk in the whole milk and sweetened and condensed milk and heat until the mixture begins to simmer but not bubble.
Pour the warm mixture into the large bowl containing the mixture of egg yolks and corn starch and whisk gradually until the egg yolks and corn starch are thoroughly dissolved.
Place the saucepan over medium heat and pour the mixture back into the saucepan slowly. Continue to cook over medium heat, keep whisking, until the mixture thickens with slow bubbles rising to the top.
Add the ten (10) semi-sweet chocolate chips and the remaining five (5) tablespoons of melted butter and continue to whisk for two (20) minutes. Remove from heat.
Place the chilled pie shell on a flat surface and spoon the chocolate custard mixture into the pie shell, spreading it evenly.
Place the no-bake chocolate pie into the fridge for a minimum of two (2) hours until the custard has set.
