Paula Deen's Chocolate Truffle Pie.

photo credit

Chocolate Truffle Pie from Lauren:

Truffle Filling:
2/3 cup heavy cream
6 ounces bittersweet chocolate chips
1 (9 inch) prepared graham cracker crust

Whipped Chocolate Filling:
6 ounces bittersweet chocolate chips
1 1/2 cups heavy cream
1/2 tsp vanilla

Whipped Cream Topping:
1 cup heavy cream
1/4 cup confectioners sugar

Garnish:
1 1/2 ounces milk chocolate
1 1/2 ounces white chocolate
1 1/2 ounces semisweet or dark chocolate

For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared pie crust. Freeze for 20 minutes.

Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces of chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the chocolate mixture, remainint 1 cup of cream filling in the crust. Refrigerate overnight.

For the topping, just before serving, beat 1 cup of cream on medium speed of an electric mixer until it begins to thicken. Add confectioners' sugar and whip up until stiff peaks from. Spread the whipped topping over the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate and semisweet or dark chocolate. Garnish pie with chocolate pieces.