Ingredients:

Crust

• 16 graham cracker squares
• 2 T. sugar
• 1/4 c. butter, melted

Truffle Filling

• 2/3 c. heavy cream
• 6 oz. bittersweet chocolate, chopped OR 1 c. plus 2 T. dark chocolate chips

Whipped Chocolate Filling

• 6 oz. bittersweet chocolate, chopped OR 1 c. plus 2 T. dark chocolate chips
• 1 1/2 c. heavy cream, divided
• 1/2 t. vanilla extract

Whipped Cream Topping

• 1 c. heavy cream
• 1/4 c. powdered sugar

Note: total amount of heavy cream needed is 3 1/6 c. and total amount of bittersweet chocolate needed is 12 oz.

Directions:

Crust

1. Put graham crackers into large Ziploc bag; crush with a rolling pin.
2. Transfer crushed crackers into a medium bowl; add sugar and butter.
3. Mix well.
4. Press crust into a 9" pie pan.
5. Bake for 8-10 minutes in preheated 350º oven.
6. Cool completely.

Truffle Filling

1. In a small saucepan set over medium heat, bring the cream just to a simmer.
2. Place chocolate in a medium bowl and pour hot cream over chocolate.
3. Let stand for 1 minute, then whisk until smooth.
4. Spread filling over the bottom of cooled crust.
5. Freeze for 20 minutes, or until firm.

Whipped Chocolate Filling

1. Place chocolate, 1/2 c. of the cream and vanilla in a microwave-safe bowl.
2. Microwave in 20 second bursts, stirring between each burst, until chocolate is melted and mixture is smooth. DO NOT OVERHEAT.
3. Let cool to room temperature.
4. In the bowl of a stand mixer, beat the remaining 1 c. of cream on medium speed until thick.
5. Add cooled chocolate mixture and beat until soft peaks form.
6. Spread the whipped chocolate mixture over truffle filling in crust.
7. Refrigerate overnight.

Whipped Cream Topping

1. Before serving, beat cream on medium speed until it begins to thicken.
2. Add powdered sugar and whip until stiff peaks form.
3. Spread whipped cream over top of pie.

Servings: 8-10