1(9-inch) prepared graham cracker crust (I used a 7-inch crust & it was almost overflowing with all the fillings, so if you can find or make a 9" crust, that will be best.)
Whipped Chocolate Filling:
6ozsemi-sweet/dark chocolate chips
1 1/2cupsheavy cream
1/2tspvanilla
Whipped Cream Topping (double this if using a 9-inch pie crust):
1/2cupheavy cream
2Tbsppowdered sugar
Garnish:
1/4cupwhite chocolate chipsroughly chopped
1/4cupmilk chocolate chipsroughly chopped
Instructions
TRUFFLE FILLING: In a saucepan, bring ⅔ cup heavy cream to a simmer. Place the 6oz chocolate chips in a bowl & pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared pie crust. Freeze 20 minutes.
WHIPPED CHOCOLATE FILLING: Filling, in a bowl in the microwave on half power, heat the 6oz chocolate chips with ½ cup of the heavy cream for 30 seconds at a time, until just melted, stirring often. Let cool to room temperature (or place in fridge for 5-10 minutes.)
In a chilled bowl, beat the chocolate mixture with the remaining 1 cup of cream & the vanilla until soft peaks form (tips curl.) Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate 6+hours or overnight.
WHIPPED CREAM TOPPING: Just before serving, beat ½ cup heavy cream on medium speed until it begins to thicken. Add powdered sugar & whip until stiff peaks form (tips stand straight.) Spread the whipped cream over the top of the pie.
GARNISH with chopped white & milk chocolate chips. Serve immediately.