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.