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1
For the crust: Preheat oven to 375F
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2
In the bowl of a food processor, pulse graham crackers and sugar until finely ground.
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3
Add melted butter and pulse until mixture is moistened.
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4
Press into the bottom and up the sides of a 9-inch pie dish.
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5
Bake for 7 minutes.
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6
Place pie dish on a cooling rack and let cool completely.
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7
For the truffle filling: In a small saucepan set over medium heat bring the cream just to a simmer.
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8
Place chocolate in a medium bowl and pour hot cream over chocolate.
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9
Let stand for 1 minute then whisk until smooth.
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10
Spread filling over the bottom of cooled crust.
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11
Freeze for 20 minutes, or until firm.
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12
For the whipped chocolate filling: Place chocolate, 1/2 cup of the cream, and vanilla in a microwave-safe bowl.
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13
Microwave in 20-second bursts, stirring between each burst, until chocolate is melted and mixture is smooth.
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14
Do not overheat.
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15
Let cool to room temperature.
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16
In the bowl of an electric mixer beat the remaining 1 cup cream on medium speed until thick.
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17
Add chocolate mixture and beat until soft peaks form.
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18
Spread the whipped chocolate mixture over truffle filing in crust.
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19
Refrigerate overnight.
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20
For the whipped cream topping: Before serving, beat cream on medium speed until it begins to thicken.
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21
Add confectioners' sugar and whip until stiff peaks form.
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22
Spread whipped cream over top of pie.
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23
Garnish with chocolate shavings and serve.
