• Preheat oven to 450 ℉.
• Make the pie crust. Very lightly grease a 9” round pie plate and add your pie crust to the plate.
  1 Pie Crust
• Dock the pie crust with a fork and then add pie weights on top of the crust.
• Blind bake for 10-12 minutes or until it just begins to brown. If any bubbles form, gently deflate them by pricking with a fork or sharp knife.
• Set aside to cool. (You can set the crust in a cool place like the refrigerator to expedite the cooling process)!

Make the Whipped Cream for the Filling:

• Whip the whipping cream in a standing mixer fitted with the whisk attachment on high until stiff peaks form. Transfer whipped cream to an airtight container and set-aside in the refrigerator.
  1 Cup Whipping Cream

Make the Chocolate Filling:

• Melt chocolate in the microwave or over a double boiler until smooth. Set aside to cool.
  4 Ounce Unsweetened or Semi-Sweet Chocolate
• Cream butter and sugar with electric mixer for 3 minutes or until the sugar is dissolved and the mixture is light and fluffy.
  ¾ Cup Butter, 1 Cup White Sugar
• Blend in the cool chocolate, salt and vanilla.
  Pinch Salt, 1 teaspoon Vanilla Extract
• Add eggs one at a time beating on medium speed for 2 minutes after each addition.
  4 Eggs
• Fold in ½ cup whipping cream by hand.
• Pour the chocolate filling into pastry crust and spread evenly.

Make the Whipped Topping

• Add 1 cup of whipping cream to the bowl of your standing mixer and mix on high until soft peaks form.
  1 Cup Whipping Cream
• Add powdered sugar and vanilla and mix on high until stiff peaks form. Transfer to another bowl and set aside in the refrigerator.
  3 Tablespoon Powdered Sugar, 1 teaspoon Vanilla Extract
• Add the whipped topping to the top of the pie.
• Place in the refrigerator to chill for at least 2 hours or overnight!
• Serve cold and enjoy!