1 (9 inch) unbaked pie crust
3 eggs, beaten
1 cup white sugar
2 cups evaporated milk
1 teaspoon vanilla extract
1/2 teaspoon vanilla extract
2 cups graham cracker crumbs
1 cup semisweet chocolate chips
Preheat oven to 375 degrees F (190 degrees C).
To Make Filling: In a medium bowl, beat together eggs, sugar, evaporated milk, and vanilla. Gradually stir in dry ingredients until dough forms. On a lightly floured surface, divide dough into two even portions and form into pie crusts.
Prepare filling by filling up crusts with half the eggs, half the sugar, and half the flour. Cut cakes in half lengthwise, then scoop the bottom half into the pie crust. Starting at the top, roll the dough up making sure to completely cover the bottom. Cut cakes into circles which measure 1 inch in diameter. Set aside to rest of filling.
In a large bowl, stir together the rest of the filling and the graham cracker crumbs. Pour 1 cup of filling into each pastry circle. Roll, pinch together the center cookies and press circles into the top of the pie.
Pinch remaining graham cracker mixture away from the edges of the pie and pinch in the center, sealing completely.
Bake in preheated oven for 15 minutes or until top is golden. Cool completely before serving with confectioners' sugar, if desired.