Ingredients:
2 9-inch pie crusts, softened
10 oz bittersweet chocolate, plus extra for topping
4 eggs
1 1/3 cups granulated sugar
2 teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter, softened
2 1/2 cups heavy whipping cream
1/3 cup powdered sugar
Preparation:
Preheat the oven to 350°F and grease a half sheet pan with nonstick spray. Set it aside.
On a lightly floured surface, roll out the pie crusts stacked on top of each other into a rectangle slightly larger than the baking pan.
Press the crust into the corners of the pan, trim any excess dough, and crimp the edges.
Pie weights or dry beans can be used to fill the parchment paper-lined crust. Bake for 15-17 minutes until slightly golden. Allow it to cool completely.
Melt the bittersweet chocolate in a microwave-safe container in 30-second intervals, stirring in between until nearly melted. Stir until completely melted and set aside.
In a medium saucepan, whisk together the granulated sugar and eggs. Heat over low heat, stirring constantly, until the sugar has dissolved and the mixture coats the back of a spoon (about 5 minutes).
Remove the saucepan from the heat and stir in the melted chocolate and vanilla extract until smooth. Let it cool until warm, stirring occasionally.
In a mixing bowl, beat the softened butter until light and fluffy for 2-3 minutes.
Gradually pour the chocolate mixture into the mixing bowl with the butter, then beat on high speed until light and fluffy for about 5 minutes. Set it aside.
In a separate bowl, beat the heavy whipping cream with an electric mixer until it thickens. Once the firm peaks form, add the powdered sugar and mix until combined.
Fold 1 1/2 cups of the whipped cream into the chocolate mixture, reserving the rest for topping.
Spread the chocolate mixture into the cooled pie crust and chill until set for 1-2 hours. Top with the remaining whipped cream and garnish with chocolate shavings if desired. Enjoy!