Chocolate Truffle Pie

Got this gem off of Dessert Now, Dinner Later.  And as the title of that blog says, I would definitely eat this before dinner.  My family was skeptical as they aren't normally big pie eaters but this one was gone in one evening.  Definitely a keeper!

The only thing I changed was that I had Oreos in my cupboard and so I used those to create the crust instead of a graham cracker crust so it just added another level of chocolate decadence.  

Ingredients
Truffle Filling
2/3 cup (159 ml) heavy cream
6 oz (170 g) semi-sweet chocolate chips, about 1 cup
1 9-inch graham cracker crust, **See Notes

Whipped Chocolate Filling
6 oz (170 g) semi-sweet chocolate chips, about 1 cup
1 1/2 cups (355 ml) heavy cream, divided
1/2 tsp  vanilla extract

Whipped Cream Topping
1 cup (237 ml) heavy cream
1/4 cup (30 g) powdered sugar

Garnish
1 oz (30 g) milk chocolate bar, optional (approx. 1/3 of a 3-oz. bar) – for shavings)

DirectionsTRUFFLE FILLING: In a small saucepan over medium heat, bring 2/3 cup of heavy cream to a simmer. Place 6 oz of semi-sweet chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread the truffle filling over the bottom of the graham cracker crust. Freeze for 20 minutes. 

WHIPPED CHOCOLATE FILLING: Combine 6 oz of semi-sweet chocolate chips with 1/2 cup of heavy cream inside of a microwave-safe bowl. Microwave at half power in 30 second increments, stirring in-between each interval. Repeat until fully melted and smooth. Stir in the vanilla and let the chocolate ganache cool to room temperature. (May place in fridge for 5-10 minutes to quicken the process.)

In a chilled bowl, combine the chocolate ganache with 1 cup of heavy cream. Beat until thickened and medium peaks form. Medium peaks hold their shape fairly well, but the tip of the peaks curl slightly when the beaters are lifted. The mixture will have some ripples, but still look soft and spreadable. Spread the whipped chocolate filling over the truffle filling and refrigerate pie for 6 hours to overnight. (May cover lightly with plastic wrap to protect the pie.)

WHIPPED CREAM TOPPING: Just before serving, combine 1 cup heavy cream and 1/4 cup powdered sugar inside the bowl of an electric mixer. Beat until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie.

GARNISH: Use a vegetable peeler to peel chocolate shavings directly over the top of the pie. Use a knife to cut the pie into slices. Rinse and wipe the knife with a towel after each cut to create clean slices. Enjoy immediately.