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1
For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer.
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2
Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate.
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3
Let stand for 1 minute, then gently whisk until smooth.
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4
Spread truffle filling over the bottom of the prepared piecrust.
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5
Freeze for 20 minutes.
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6
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.
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7
Let cool to room temperature.
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8
In a chilled bowl, beat the chocolate mixture, remainint 1 cup of cream and the vanilla until soft peaks form (tips curl).
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9
Spread the whipped chocolate mixture over the truffle filling in the crust.
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10
Refrigerate overnight.
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11
For the topping, just before serving, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken.
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12
Add confectioners' sugar and whip until stiff peaks form (tips stand straight).
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13
Spread the whipped cream over the top of the pie.
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14
Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate.
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15
Garnish pie with chocolate pieces.
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16
Serve immediately.
