Step 1

Mix shortbread crumbs, butter, and sugar in a medium bowl.

Step 2

After it is well combined, press into the bottom and barely up sides of an 8-inch pie plate. (Can use a 9-inch, the crust will be thinner) Set aside.

Step 3

In microwave dish combine chocolate chips and 3/4 cup of the heavy cream.

Step 4

Microwave on high for 1 to 2 minutes, stirring every 30 seconds until smooth.

Step 5

Cool to room temperature.

Step 6

Stir in sugar & vanilla. Set aside.

Step 7

In a stand mixer, beat the remaining cream until soft peaks form (3-5 minutes). Remove bowl from stand mixer and fold in chocolate mixture, 1/3 at a time. Carefully spoon into crust.

Step 8

Refrigerate at least 8 hours before serving