This recipe makes TWO pies. I like to use the Keebler Chocolate ready-made pie crusts (on the baking aisle...next to the graham cracker pie crusts). These are NOT the Oreo pie crusts.
Make one recipe of chocolate ganache and pour some into the bottom of each ready-made pie crust and chill.
For the filling:
1-1/3 cups sugar
4 large eggs
4 oz. Ghirardelli 70% cacao bar, shaved & melted gently
4 oz. Ghirardelli 60% cacao bittersweet chips, melted gently
2 tsp. vanilla extract
10 Tbl. real butter
1-1/3 cups cold, heavy cream
4 tsp. powdered sugar
Whipped cream topping:
1 cup heavy cream
2 Tbl. powdered sugar
1/2 tsp. vanilla extract
Chocolate shavings to garnish (optional)
In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160% and coats the back of a spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Set aside and cool to room temperature (around 75 degrees), stirring occasionally.
Using an electric mixer, beat the butter 2-3 minutes, until light and fluffy. Gradually add the cooled chocolate mixture, then beat on high speed for 5 minutes, or until light and fluffy.
In a separate bowl, use an electric mixer to beat the 1-1/3 cups heavy cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.
Pour the mixture evenly into the two prepared pie crusts. Chill at least 5 hours or over night.
For topping:
In mixer, whip 1 cup heavy cream with powdered sugar and vanilla until stiff peaks form. Top the pies after they have chilled.
