Ingredients

Truffle Filling:
2/3 cup heavy cream
6 ounces bittersweet chocolate chips
1 (9-inch) prepared graham cracker crust

Whipped Chocolate Filling:
6 ounces bittersweet chocolate chips
1 1/2 cups heavy cream
1/2 teaspoon vanilla

Whipped Cream Topping:

1 cup heavy cream
1/4 cup confectioners' sugar

Garnish:
1 1/2 ounces milk chocolate
1 1/2 ounces white chocolate
1 1/2 ounces semisweet or dark chocolate

Directions

For the truffle
filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate
chips in a bowl and 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
piecrust. Freeze for 20 minutes.

Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low
power, heat the 6 ounces chocolate chips with 1/2 cup of the cream until the chocolate is
just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the
chocolate mixture, remainint 1 cup of cream and the vanilla until soft peaks form (tips

curl). Spread the whipped chocolate mixture over the truffle filling in the crust.
Refrigerate overnight.

For the topping, just before serving, beat 1 cup cream on medium speed of an electric
mixer until it begins to thicken. Add confectioners' sugar and whip until stiff peaks form
(tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or
vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and
semisweet or dark chocolate. Garnish pie with chocolate pieces. Serve immediately.