2/3 c whipping cream
6 ounces bittersweet chocolate chips
9 inch graham cracker crust
In a saucepan, bring 2/3 c cream to a simmer. Place chocolate chips in a bowl and pour hot cream over chocolate. Let set for a minute, whisk until smooth. Spread chocolate in pie crust. Freeze for 20 minutes.
6 ounces bittersweet chocolate chips
1 1/2 c whipping cream
1/2 t vanilla
In a double boiler heat chocolate chips and 1/2 c cream until chocolate melted, stir often. Cool to room temperature. In a chilled bowl, beat 1 c cream until thick. Add chocolate mixture and vanilla; beat until soft peaks form (tips curl). Spread over chocolate in the crust. Cover and refrigerate overnight.
1 c whipping cream
1/4 c powdered sugar
On medium speed beat cream until it begins to thicken. Add powdered sugar; whip until stiff peaks form (tips stand straight). Spread whipped cream over top of pie. (Cool whip can be substituted for the cream and powdered sugar.)
1 1/2 ounces milk chocolate
1 1/2 ounces white chocolate
1 1/2 ounces semisweet chocolate
Shave chocolate and garnish pie with chocolate pieces. Serve immediately.
Store in refrigerator.
