Microwave one stick of butter in a medium size mixing bowl 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.

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

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 and beat with an electric mixer 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, then fill each pie shell with the filling and return them to the fridge to set. Then, enjoy!

Pro-tip: For an added touch, top the pie bites with mini chocolate chips or chopped milk chocolate.